With corporate chains and noisy mega-restaurants dominating the American dining scene, Paley’s Place in Portland, Oregon, is a refreshing change. By opening a restaurant with only 50 seats, Vitaly and Kimberly Paley have made a commitment to creativity and flexibility in cuisine, sophistication in service, and intimacy in the dining experience. The warm environment can be enjoyed via the front porch, open air patio, bar/bistro, both dining rooms. The back room may be reserved for private events, holding up to 24 guests.
Since the restaurant’s opening in February, 1995, chef and owner Vitaly Paley has received enthusiastic accolades, including the coveted James Beard Award for Best Chef Northwest in 2005. The restaurant is continually featured in magazines and newspapers across the country - from the New York Times and Oprah Magazine to Gourmet, Bon Appetit and Sunset. Vitaly has appeared on television broadcasts like the Martha Stewart Show, OPB’s Endless Feast, and Chefs Afield, further showcasing his commitment to sustainable, seasonal Pacific NW cuisine.
“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 opened Imperial, a new venture in downtown Portland, Oregon that exemplifies this philosophy. At Imperial, Chef Paley, the Dean of Portland Chefs for many years, rediscovers Pacific Northwest culinary pathways and follows 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 at Imperial.
Portland Penny Diner
Named after the coin that Frances Pettygrove and Asa Lovejoy used to decide Portland's name in 1845, Portland Penny Diner investigates 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 is the rightful child of that bygone era, wed with Portland's free spirit that brings people in out of the rain.
“Portland is known for our food carts, which evolved from the lunch wagons into the diner," said Chef Vitaly Paley. “I wanted to bring a new type of diner to our city and Portland Penny Diner will recapture its warmth and comfort while updating and elevating the food and drink. Portland Penny Diner's food is inspired in part by what I ate in diners and greasy spoons while I struggled as a young musician in New York City. Take that and combine it with the bounty of the Pacific Northwest with an updated twist and you have Portland Penny Diner."