Lone Star–meets–Beaver State cooking at his meaty hotel
Story Date: 10/18/2019
Publisher: Portland Monthly
Author: Benjamin Tepler
Doug Adams is more than his fried chicken. You have to feel for the man, who vaulted to food TV name-check in 2014 as a contestant on Top Chef with a dynamite plate of Texas-inspired fried chicken, served with watermelon pickles, jalapeño jelly, and a drizzle of honey. When rabid fans visited him at Imperial, where he was executive chef under Vitaly Paley until 2016, you can guess what they wanted: stout, bearded, TV personality Doug Adams and that damn fried chicken.
Place Category: Food & Drink and Lodging
Story Category: Top/Best/Coolest Lists