"The quirky hotelier [Provenance Hotels] wooed Paley to debut Imperial in 2012 inside Hotel Lucia, finding the sweet spot between Portland’s wood-fired ruggedness and the expense-account business meal. Imperial’s executive chef, Doug Adams himself, cemented the restaurant’s local cred with his signature fried chicken drizzled with house hot sauce and honey from the hotel’s rooftop hive."

Read the full story by Portland Month's Kelly Clarke.