Chef Vitaly Paley has announced the upcoming Imperial Preview Days, to take place on Monday, September 10 and Tuesday, September 11, at the new restaurant in the Hotel Lucia, Downtown Portland. Imperial will embark on a Portland first – offering preview opportunities for each meal to be served in the restaurant – breakfast, lunch and dinner. The restaurant also announced its regular hours upon official opening on Wednesday, September 12. Please call Imperial at 503-228-7222 to make reservations and see below for full schedule and pricing for the Preview Days.
Imperial Preview Days Schedule and Pricing:
Monday, September 10 and Tuesday, September 11:
- Breakfast – 7am-10am – $10
- Lunch – 11am-2pm – $15
- Dinner – 6pm-9pm – $35
Imperial will open for regular hours on Wednesday, September 12:
- Breakfast – 6:30am-11am
- Lunch – 11am-2pm
- In between – 2pm-5pm
- Dinner – 5pm-10pm (Sunday-Thursday), 5pm-11pm (Friday-Saturday)
- In addition, on Friday and Saturday the bar closes at 12am. Imperial will offer a late night menu (same as In Between) from 11pm-12am those nights.
At Imperial, Chef Paley and Executive Chef Benjamin Bettinger will rediscover Pacific Northwest culinary pathways and follow the footsteps of Oregon’s own James Beard by exploring menu ideas that have historic significance and use cooking methods and ingredients from the region’s diverse bounty.
- Imperial Pastrami Hash, Poached Eggs
- Matzo Brei, Beef Belly Lardons, Mushrooms and Sharp Cheddar
- Imperial French Toast, Seasonal Fruit, Thickened Cream, Maple Syrup
- Oregon Dungeness Crab Reuben, Louis Hollandaise
- Imperial Burger on Rye Brioche, Lettuce, Tomato, Pickles, Secret Sauce
- Potlach Pilaf Stuffed Pepper, Cherry Tomato and Corn Relish, Walnut Cream
- Duck Meatballs, Moyer Prunes, Aromatic Spices, Orange Gremolata
- Salt Roasted Peel and Eat Spot Prawns, Drawn Butter, Grilled Lemon
- Spit Roasted Lamb Roll with Spoon Lamb, Soft Polenta, Wild Plum Glaze
- Barrel Planked Tails & Trotters Pork Secretto with Romesco and Grilled Leeks
- Sides: Fry-Basket of Fries, Grilled Corn, Roasted Poblano Aioli, Parmesan, Rainbow Chard Gratin, Smoked Raisins
- Sesame Date Granola, Milk or Yogurt, Fresh Fruit
- Frybread Tacos, House Chorizo, Soft Scrambled Eggs, Spicy Tomato and Avocado Salad
- Freshly Baked Pastries (Old Fashioned Buttermilk Donut, Strawberry Toaster Tart, Bacon Cheddar Cornbread)
Imperial also recently announced the addition of Bar Manager Brandon Wise who will craft classic cocktails with a twist from the Imperial Manhattan (local rye whiskey, Dubonnet Rouge, Cointreau and Peychaud’s bitters) to the Widow’s Kiss (Laird’s apple brandy, yellow Chartreuse, Benedictine and Angostura bitters). Wise, whose previous work at Beaker and Flask earned him a bartender of the year award from Eater, is also developing a draft cocktail program, where two drinks will be barreled and served on draft. He will use culinary techniques in both cocktails and the ice program, including incorporating a blast chiller to get super clear, dense cold cubes of varying sizes to suit particular drinks in a matter of minutes, like New Money, a nod to a Chicago classic. The cocktail is made with single barrel bourbon, Nardidi amaro, hickory vermouth and bitters all over a single, large clear ice cube.
Source: Chef Vitaly Paley
Photo credits: John Valls