B L U E H O U R

Chef Kenny Giambalvo and restaurateur Bruce Carey met in 1999 soon after Bruce decided to relocate his legendary Zeﬁro Restaurant to a new location in the Wieden + Kennedy Building in the then burgeoning warehouse conversion area of downtown Portland. Through those initial conversations grand ideas were formed and a decision was made to leave Zeﬁro in the nineties that it helped to deﬁne and start fresh with Bluehour in this new location, at the turn of this new century.

Chef Kenny is a native New Yorker, Italian by heritage, experienced in high-proﬁle French restaurants, and trained in classic technique at the CIA. These deeply embedded inﬂuences help deﬁne the food at Bluehour: Big-City, Italian-French and always delicious.

The dining room at Bluehour is a modern classic, designed by renowned architect Brad Cloepﬁl, who also conceived the adjacent W+K headquarters. The space affords intimacy and conviviality in a labyrinth of corners created with 16 foot tall dark-green drapery panels that move and change according to the desired mood and time of day.

For casual or special occasions Bluehour has different menus to suit many cravings. The bar menu served all day and late night has standards like Kenny’s signature spaghetti and one of Portland’s best hamburgers, but the dining room menu, served at the white table-clothed tables features more creative, sensuous and satisfying dishes such as the gnocchi with black trufﬂe and fontina, and the salmon with a horseradish crust, attributed to Kenny’s mentor Terrance Brennan.

Make a reservation or walk in on a whim. The friendly, professional service at Bluehour will always accommodate you and will usually exceed your highest expectations.