The rotisserie and the resulting ultra-juicy chicken.
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Ben Bettinger and Imperial’s crab and shrimp Imperial
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Ben Bettinger and Imperial’s crab and shrimp Imperial
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The bar and dining room.
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The bar and dining room.
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Bartenders shake up new spins on classics, while the dining room is warmed by the open fire.
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Bartenders shake up new spins on classics, while the dining room is warmed by the open fire.
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Manning the grill.
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Manning the grill.
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Parker House rolls and Duck Meatballs.
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Parker House rolls and Duck Meatballs.
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Cozy booths and Oregon Albacore atop a bed of vanilla-scented crab-creamed corn with fried onions.
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Cozy booths and Oregon Albacore atop a bed of vanilla-scented crab-creamed corn with fried onions.
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A perfect lunch: reuben on Grand Central rye and a kale salad with sunflower seed brittle.
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A perfect lunch: reuben on Grand Central rye and a kale salad with sunflower seed brittle.
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The rotisserie and the resulting ultra-juicy chicken.
Paley and executive chef Ben Bettinger (formerly of Beaker & Flask and Paley’s Place’s early days) collaborated to create a menu that echoes these early Pacific Northwest hallmarks. Imperial boasts breakfast, lunch, and dinner menus (it is a hotel resto, afterall) and the new-old-fashioned fare ranges from roubust steaks topped with chanterelles and garlic herb butter to sophisticated salads for lovers of greens who lunch.
