Press

{press highlights}

 Cory Schreiber, Philippe Boulot, Cathy Whims, Greg Higgins, and Vitaly Paley (all James Beard winners or nominees,) continue to pave the way for Portland's culinary future, preparing the next generations to follow in their "locavorian" footsteps. Check out the amazing article below by the incomparable Karen Brooks:

The (James) Beard Supremacy: Five Portland Chefs Who Slay

Imperial has been named the best hotel restaurant on the west coast by Sunset Magazine! Congratulations to everyone at Imperial--here's to many more years of success! To read more about Vitaly Paley, Imperial, and his newest restaurant endeavor, Headwaters at the Heathman, check out the links below:

About Portland: Vitaly Paley Embraces the Pioneer Spirit

Imperial: Best Hotel Restaurant in the West

Ruth Reichl is a James Beard Award-winning author, and has worked with various publications including The New York Times, The Los Angeles Times, and Gourmet. A producer, food writer, and restaurateur, Reichl played a major role in California's culinary revolution in the 1970s. The legendary food writer was recently in Oregon, giving a lecture down at OSU's campus. Eater PDX caught up with Reichl and asked her about her favorite Portland restaurants. Guess where her first meal in Portland was? Paley's Place! 

Where Ruth Reichl Eats When She Visits Portland

It is officially out! The Paleys are opening up the newest addition to their family of restaurants in late summer. Headwaters will occupy the old restaurant space at the Heathman Hotel, and will feature local ingredients, a raw bar, and a variety of seafood dishes. Check out this incredible press release by Karen Brooks, and this delightful write-up from Eater PDX. A huge congratulations to the Paleys! We are so excited to be expanding our restaurant family, and to be part of the Heathman Hotel's future.

Headwaters at the Heathman

The Paleys to Take Over the Heathman

Pop-up dinners are becoming a Portland staple--it's our dirty/delightful little culinary secret. We never know where they will be, how often, or even where. To simplify the unpredictable schedule of Portland pop-ups, Eater PDX has created a list of dinners to attend in 2016. DaNet is one of the pop-ups featured--while all of the dates are sold out, if you give Imperial a call (503.228.7222) you can be put on their waiting list.   DaNet

The Best Portland Pop-Ups to Try NOW

It's 2016, so of course new resolutions are in the air. Thrillist Portland has a few ideas to add to the mix--"The 50 Best Things to Eat in Portland." Featuring items from all four quadrants of the city, this article will be sure to get a foodie revved up about checking items off of their bucket list. Stan Luoma, Sous Chef at Paley's Place, also has an item on the list--Stan's Meat Plate. Tasty!

The Portland Food Bucket List: 50 Things You Need to Eat Before You Die

Taking a cue from Russian tea preparation, Vitaly Paley and Smith Teamaker's Tony Tellin collaborated to created a truly delicious tea. Smoky, leathery, and spicy, this blend is accompanied by a jar of huckleberry jam--look out die hard tea drinkers, prepare to have your minds blown!

Tea and Jam: Not a Bad Combination

Portland is filled with incredible sushi restaurants--Saburo's, Maru, and Bamboo to name a few. But in all of this fish-laden wealth, how do we choose which restaurant to visit? Well, Vitaly Paley has the answer--Yama Sushi. Would you like to know why? Check out Eater Portland's Dining Confidential article and find out!

Epic Experience: Yama Sushi

Looking for a romantic place to take that special someone? For a bit of inspiration, check out VacationIdea-Dream Vacation Magazine's "20 Must-Try Romantic Restaurants in Portland." Paley's Place is listed among the wide variety of delicious culinary Portland hot spots. 

Romantic Restaurants in Portland, Oregon 2015

Ole Doug Adams is up to his culinary antics again--the Top Chef alum recently won the title of Portland's 2015 Chef of the Year. The Eater Awards also included Restaurant of the Year, Bartender of the Year, among others. Well done Chef Adams, we cannot wait to see what you come up with next! 

Eater PDX: Eater Awards 2015 Portland

Vitaly Paley's done it again--Imperial has won Willamette Week's Restaurant of the Year! We are so proud of our sister restaurant and are looking forward to its continuing prosperity. Congratulations everyone! 

Restaurant of the Year 2015: Imperial

Willamette Week Restaurant of the Year Interview with Doug Adams and Vitaly Paley

Ever been overwhelmed by Portland's restaurant scene? With more restaurants per capita, it's no wonder. Well, Mattie John Bamman of Eater PDX has a list of thirty-eight restaurants that define the Rose City's culinary scene. Guess who came in at number three?!

The 38 Essential Portland Restaurants, October, 2015    

Another great write-up about DaNet from Portland Monthly's Karen Brooks. Congratulations to the other three restaurants who made it onto her list!

The 4 Most Memorable Portland Restaurant Moments This Year

A huge shout out to our sister restaurant, Imperial for being included in the Top Five Happy Hours in Portland! Way to go all.

OregonLive 2015

Check out this great article from Drink Portland's Alexander Frane, featuring Portland Penny Diner, Imperial, and Paley's Place! 

Don't Break the Bank: Affordable Happy Hour Specials at Otherwise High-End Restaurants

Tea time anyone? Smith Teamakers have teamed up with Vitaly Paley to create the second installment in their Maker's Series--Georgian Caravan. Oh? Did I mention it comes with huckleberry jam?

Tea Tuesday with Vitaly Paley and Smith Teamakers

Looking forward to the fall? I know we are at Paley's Place! With Feast 2015 behind us, this article gives readers an inside glimpse into what chefs and bartenders are most excited to eat and drink during the cooler months:

Awesome Chefs, Heartier Foods

Check out this great recap of Feast 2015, featuring Chef Chris Cosentino and Chef Vitaly Paley, along with several other culinary favorites:

The Smoke, the Guts, the Glory

The 2015 Zagat Guide is now out, and guess who came in at #3 on the list? Paley's Place is still a favorite spot for locals and visitors alike--congratulations to all of the other restaurants who were included. 

The Top 25 Restaurants in Portland

Congratulations to Doug Adams--he will be appearing on Top Chef at Sea. The Chef de Cuisine of Imperial and Portland Penny Diner will be competing with other past Top Chef finalists and participants aboard a Celebrity Cruise liner:

'Top Chef’ to lead shore excursions on Celebrity sailing

DaNet is back, and better than ever! Karen Brooks reviews the monthly pop-up diner, and finds herself ensconced in Old World Russia:

Portland Monthly: Vitaly Paley Reclaims the Lost Culinary World of his Childhood

Seaweed that tastes like bacon?! Definitely an incredible discovery by OSU scientists who have found that dulse, a red marine algae, tastes very similar to bacon when smoked. Vitaly Paley deftly integrates the superfood into a variety of dishes at Imperial--check out KGW's short interview with him:

OSU Researchers find Seaweed that Tastes Like Bacon

Take a look at this fantastic article from The Washington Post that examines the history of Portland's gastronomy scene, and why so many chefs seek out the city to start new ventures. The article features a variety of chefs and restaurants, with some wonderful quotes from Paley's Place owner Vitaly Paley:

The Search for America's Best Food Cities: Portland, Oregon

Check out page 70 of the June issue of Alaska Airlines Beyond Magazine, for Jim Gullo's amazing article, PDX's Passion for Food:

PDX's Passion for Food

Not afraid to get your hands dirty? Check out Vitaly Paley's recipe for salt-and-spice roasted spot prawns:
Alaska Dispatch News: Kim Sun
ée

Paley's Place named one of the seventeen most important restaurants in Portland:
Thrillist 2015

Watch Chef Vitaly Paley prepare a locally-sourced rabbit for Fennel Roasted Rabbit Salad: 
Chew Portland Magazine 2015

Northwest Travel Magazine interview with Vitaly Paley on the Pacific Northwest, his favorite restaurants, and how buying local is important:
At the Table: TableTalk Northwest

Local video interviews featuring Imperial's Doug Adams, and L.A. Chef Katsuji Tanabe preparing for Cinco De Mayo: 

Two Amigos: Doug Adams and Katsuji Tanabe prepare for Cinco De Mayo Feast

'Top Chefs' Doug Adams and Katsuji Tanabe discuss bold flavors, girlfriends, Top Chef, and Cinco De Mayo
 

Despite competing in Top Chef: Boston, Imperial's Doug Adams and L.A. Chef Katsuji Tanabe are two of a kind. The two chefs joked and riffed on one another as they prepared a five-course Cinco De Mayo dinner for Vitaly Paley's Imperial. The late night festivities were held over at the Portland Penny Dinner featuring margarita slushies, churros, and tacos. 

Vitaly Paley celebrating 20th anniversary with decade-spanning tasting menu
Paley's Place, Kimberly and Vitaly Paley's celebrated Northwest Portland bistro, will mark its 20th anniversary with a "greatest hits" tasting menu on March 15th.

The anniversary menu will draw from James Beard Award-winning chef Vitaly Paley's repertoire of favorite dishes spanning the last 20 years, Paley told The Oregonian on Tuesday.

The Top Chef Exit Interview: Doug Adams
Almost overnight, Doug “Douggie” Adams, the executive chef at Imperial and Portland Penny Diner, went from total obscurity to national television star. He battled his way through 10 nail-biting episodes of Top Chef, pulling himself back from the edge of defeat to compete in the finale, alongside currrent front-runners Gregory Gourdet and Mei Lin (formerly of Ink Restaurant in LA).

Kimberly Paley on Dancing, Cravings and 20 Years of Staying Power
Next month, Vitaly and Kimberly Paley will celebrate the 20th anniversary of Paley's Place. And while it may not be old enough to drink, it's definitely an impressive accomplishment to have the kind of staying power that not only keeps the doors open, but keeps your restaurant a dining destination for two decades.

A huge thank you to Chef's Week PDX for a very successful event despite the freezing storm that hit at the same time!

 

Paley's Patrick McKee Hits the Sauce at Santa Cruz

Olive Oil Pastry Class

Before you know it, it will be pie season (although, we think anytime is a good time for pie). But as much as we love butter, it's off limits for many people (70 percent of its fat is saturated). Despair not. On Sunday, April 28, Michelle Vernier, pastry chef for Paley's Place, Imperial and Penny Diner, will teach techniques for using olive oil in baking, including making pastry dough.

The Essential 38 Portland Restaurants, April 2013
It's time to update the Eater 38, your answer and ours to any question that begins, "Can you recommend a restaurant...?"

Paley's Place announces dinner series featuring Gabriel Rucker, Scott Ketterman, Tommy Habetz
Lots of news has been coming down the Vitaly Paley wire lately.

We got some Duck Meatball Love!
Congrats to Chef Vitaly Paley & Team Imperial! Best Meatballs in America from Food & Wine!

Vitaly Paley | Portland’s Food Pioneer
Squirrel, raccoon or swan for dinner? We speak to Vitaly Paley, the Kiev-born Oregonian chef – whose farm to table cooking at Paley’s Place in Portland has made it the most celebrated restaurant in the city

A Fish Stuffed with History
When we think of gefilte fish--if we think of it at all--it's a jar of poached patties, suspended in goo. Maybe, if we're lucky, a homemade version of the same. But the Yiddish word gefilte doesn't mean chopped or poached or anything like that. It means filled, stuffed.

Saveur Top 100 2012
In Portland, Oregon, a city famed for its ingredient-driven restaurants, special credit must be given to Paley's Place, a shrine to the bounty of the Pacific Northwest housed in a rambling, candlelit Victorian home.

Bon Appetit: Sesame Ice Cream with Orange-Blossom Caramel
This duo is fantastic as a base for a sundae; for a party, try serving it with any stone-fruit pie or tart.

Wine Enthusiast: Perfect Seafood Pairings
"They come from up and down the coast, all the way up to Alaska," Paley says. "They are incredibly versatile. The flavor that comes out is amazing—sweet, like little lobsters. I really love them!"

Cherry-licious Summer Recipes
Photo: Sang An Is there anything better than a bowl of juicy, just-picked cherries on a hot summer afternoon? Chef Vitaly Paley doesn't think so—and at his Portland restaurant, near the bountiful Oregon cherry orchards, the irresistible fruit stars in all kinds of salads, elegant main courses, and eye-popping desserts.

Martha Stewart: Savory Bread Pudding
This recipe for bread pudding is courtesy of Chef Vitaly Paley and can be found in "The Paley's Place Cookbook."

New York Times: In Portland, a Golden Age of Dining and Drinking
Today, Paley’s Place, a warm and intimate dining room on the first floor of a Victorian house in northwest Portland, is recognized as one of the top restaurants in the Northwest, if not the country, and Mr. Paley has been celebrated for applying French techniques to the Northwestern palette of ingredients. Just as important, Paley’s Place,

Portland Monthly: WeÂ’re Moving to Paley's Place
THE CHEF Among the pioneers of Portland cuisine, there may well be no chef more skilled than Vitaly Paley, whose composed French- and Pacific Northwest-inspired dishes are the picture of perfected technique and exacting creativity.

 

 

{awards}
Rising Stars Mentor Award Winner 2011
Outstanding NW Wine List, Wine Press NW, Fall 2009
First Place Winner, Cochon 555, Portland competition, March 2009
The Paley’s Place Cookbook awarded Best Regional Cookbook by Epicurious.com, November 2008
Food Network Awards, Portland, Oregon “Delicious Destination” featuring interview with Vitaly Paley April 2007
2005 James Beard Foundation Best Chef Pacific Northwest
2002 Community Service Award, Oregon Restaurant Association
Restaurant of the Year, The Oregonian, 1999
Restaurant of the Year, Willamette Week, 1995


{events & festivals}
Guest Chef: Denim and Diamonds Auction and Dinner Benefit for Agri-Business Council of Oregon, Nov. 2009
Cooking Demonstration and Book Signing, Gluten Free Culinary Summit, October 2009, Denver, CO
Grand Dinner Chef: International Pinot Noir Celebration, Willamette Valley, July 2009
Cooking demonstration and cookbook signing, Sun Valley Food and Wine Festival, June 2009
Hands-on Truffle Class, Oregon Truffle Festival, January 2009
“Science in the Kitchen: An Evening with the Top Culinary Alchemists,” Gala dinner for Oregon Museum of Science and Industry, January 19, 2008.
James Beard Foundation Taste America Dinner, Four Seasons, New York and Portland, Oregon; September 28, 2007
Presenter, James Beard Awards, May 2006, New York
James Beard Foundation Journalism Awards, Featured Chef, 2003

{memberships}
James Beard Foundation
Chefs Collaborative
International Pinot Noir Celebration
Oregon Tilth

Karen Brooks
From “Restaurant of the Year,” 1999, The Oregonian

“Take art, love, and a delicious fusion of personality and plate. Put it into a low-key home with a funky porch that holds baskets of farm-fresh produce. Heat slowly over the unstoppable passion of a New York dancer. Cool beneath the exactitude of a Russian pianist. The final dish is unlike anything you’ve ever experienced: part restaurant, part salon, part home. Paley’s Place.”

“People remember meals here. They can recount details months later, much in the way that sports enthusiasts replay the key moments of a big game. It’s not any one particular thing, but rather the way this Northwest bistro strikes all the right notes: accomplished food, elegantly yet casually presented in a place so personal, unpretentious and attentive to detail that it’s easy to forget you’re in a restaurant, not someone’s dining room.”

More highlights:
Daily Blender ICA
Eat Beat ICA
Eater National ICA
Oregonian ICA
KGW ICA
KEX ICA
Guideposts Paley’ s Place Cookbook
Delta Sky Portland Restaurants
Seed to Saucepan Pear Bisque recipe Christy Brennand
Fox 12 Scallop dish
Bon Appetit Scallop recipe RSVP February
OPB Radio Portlandia organic chicken
New York Times Hazelnut story
James Beard Foundation – James Beard Cookery
OPB MSC Crab Certification Cassandra Profita
Oregonian Simple & familiar Portland dining in 2010
MIX Magazine December 2010 Ice Cream Sundaes
OPB Think Out Loud Mushrooms
Wine Enthusiast Magazine Truffles November 2010
Portland Monthly Magazine November 2001 Restaurant Issue Icons
AOL Travel 2010
Portland Monthly blog Pastry Chef Change
Portland Food and Drink Restaurant of the Year
Mix Magazine 15 Years and Counting Michael Zusman
Supermarket Guru
ExtraMSG $25 dinner Review Nick Zukin
StarChefs
The Atlantic Faith Willinger
Oregonian 15 Years
MIX Magazine 5 Favorite Bistro dishes
Time Magazine Portland: 5 Places to Stay Inn @ Northrup Station
KOIN Carrot Cake
Oregonian FoodDay Olive Oil cake
Elle UK March 2010 Mark O’ Flaherty Capital of Cool Portland
Time Out Chicago Liz Prosser Portland
Wealth Magazine Interview with Fergus Henderson
New York Times
Splendid Table
Oregon Wine Press Magazine Leah Jorgensen
Oprah Magazine June Cherry recipes
ReadyMade.com Cedar Planked Salmon recipe
ChefTalk – Cookbook review
NRDC.com Chilled pea soup
On the Menu Radio 4/26/09 Ann & Peter Haigh
GQ CityGuide – May 2009 Print issue
Oregonian
Bicycling Magazine March 2009
Culinate Kim Carlson Cookbook 2/20/09

Press Contact:
(503)243-2403