Vitaly Paley's Highly Anticipated New Restaurants Will Open Late Summer 2012 In Downtown Portland

"Broiling and grilling, the application of intense direct heat to meat and other foodstuffs, is probably the oldest, most basic, and most functional of the cooking process." -James's Beard's "Theory and Practice of Good Cooking." In late summer of 2012, renowned Chef Vitaly Paley will open two new restaurants in Portland, Oregon that exemplify this philosophy - Imperial and Portland Penny Diner in Downtown Portland. Here, Chef Paley will rediscover Pacific Northwest culinary pathways and follow the footsteps of Oregon's own James Beard. Since Paley's Place opened in 1995 redefining the Portland culinary landscape, Chef Paley has mastered classic Pacific Northwest cuisine with his perfectly executed, elegant and soulful fare. Now, he will apply these skills, creativity and experience to two unique concepts.

"I've been wanting to open new restaurants in Portland for awhile now, but the concepts and locations had to be right. When I found the space in the historic Hotel Lucia, I knew that it was the right time for me to make the leap and I am so excited to share the food and just the overall experience Imperial and Portland Penny Diner will offer the region," said Chef Paley.

At Imperial, opening first, Chef Paley will explore menu ideas that have historic significance and use cooking methods and ingredients from our diverse bounty. The most prominent feature of Imperial's kitchen will be its impressive wood fire grill and rotisserie that will incorporate the use of native hard and fruitwoods. Inspired by warm and primitive burning campfire, and big open spaces of the Pacific Northwest, Imperial will concentrate on healthy and uncomplicated preparations, serve the community by remembering its past and provide a warm, welcoming and generous place to eat. Here, Chef Paley also enlists Chef Benjamin Bettinger as his executive chef, bringing back the partnership that formed when Chef Bettinger worked at Paley's Place, and two parts of the trio (with Paley's Place Chef de Cuisine, Patrick McKee) that won "battle radish" on Iron Chef America in 2011. Bettinger most recently was Executive Chef of Beaker & Flask (Willamette Week's Restaurant of the Year 2009) for three years, after a prosperous tenure at Paley's Place, and has also cooked alongside friend Chef Jason Barwikowski at Clyde Common.

The a la carte dinner menu at Imperial is seasonal and changes based on what is coming through the front door of the restaurant. A diverse array of appetizers might include Dungeness Crab, Bacon and Cheese Scramble with Local Greens, Fancy Oyster Pan Roast with Sea Urchin Butter, and Oregon Bay Shrimp and Dungeness Crab Imperial with Garlic Toasts. Creative main courses include Fish and Taters with Imperial Tartar Sauce and Fried Rabbit, Kohlrabi Kraut Pancakes, Rabbit Kidney and Mushroom Gravy. Dishes from Imperial's wood-fired grill, rotisserie and plancha include Local Quail with Oyster Stuffing and Charred Tomato Bread Sauce, Patty Melt with Smothered Walla Walla Sweet Onions, Bacon, Pickles on Rye Brioche, and Whole Trout with Warm Bacon Vinaigrette.

Named after the coin that Frances Pettygrove and Asa Lovejoy used to decide Portland's name in 1845, Portland Penny Diner, opening more toward early fall, investigate the collision of Pacific Northwest immigrant food cultures and the Native American's pure approach to food. The "diner" concept was the original food cart of the late 1800's, dubbed "the lunch wagon." Portland Penny Diner will become the rightful child of that bygone era, wed with Portland's free spirit, and bring people in out of the rain.

The menu at Portland Penny Diner is seasonal and all sandwiches are served on Fry and other housemade breads. A d