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Welcome to Bluehour!

Join us for Happy Hour, Dinner or Weekend Brunch.
Live music every Saturday night from 9pm to 11pm.

 

Happy Bluehour
Monday to Friday
4:00 to 6:30 pm
Saturday and Sunday
3:00 to 6:30 pm

Late-Night Happy Hour
Monday to Saturday

9:30 to Close

Dinner
Sunday to Wednesday
5:00 to 9:00 pm
Thursday to Saturday
5:00 to 10:00 pm

Weekend Brunch
Saturday and Sunday
10:00 am to 3:00 pm

Café Bar Lounge
Sunday
3:00 to 9:00 pm
Monday to Thursday
4:00 to 11:00 pm
Friday
4:00 pm to midnight
Saturday
3:00 pm to midnight

 

Live Music

Every Friday & Saturday Night from 9 to11

1/4 – King Louie & LaRhonda Steele

1/5 – Dan Faehnle Trio

1/11 - Shelly Rudolph

1/12 - Bryn Roberts, Phil Baker & Ron Steen

1/18 - Mike Winkle

1/19 - Bobby Torres

1/25 - King Louie Trio

1/26 - Galen Clark

2/1 King Louie & LaRhonda Steele

2/2 Christopher Brown

2/8 Dan Balmer

2/9 Rebecca Kilgore, Randy Porter & Tom Wakeling

2/15 Noah Simpson

2/16 Shelly Rudolph

2/22 King Louis Trio

2/23 Dan Faehnle Trio

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OWNER, BRUCE CAREY

At any of the restaurants in the group that bear his name – Bluehour, Saucebox, 23Hoyt, Clarklewis (and the late Zefiro) – Bruce Carey lends his particular brand of attention to detail. This standard of excellent food, presentation, and service is a Carey hallmark. It’s certainly how he is remembered by those who were there, at Stephanie Pearl Kimmel’s Excelsior Cafe in Eugene in the 80s: seemingly everywhere at once, providing top-notch service.

Carey and compatriots Joe Rogers, Christopher Israel and Monique Siu changed the restaurant landscape in Portland. They didn’t invent great food, style, and service, but rather polished the experience of dining to a high shine.

Carey is likely the only restaurateur in Portland with a Master’s degree in Arts Administration. In another life, Carey might now be at the National Gallery in Washington, D.C., an early ambition, or perhaps heading up an interior design studio. As it is, the modern spaces he’s created with the help of Portland’s best contemporary architects, are the stylish products of his refined aesthetic sometimes even decorate – as at 23Hoyt – with eclectic pieces, art and object, from his personal collection.

In San Francisco, he worked at both the James Beard Award-winning Zuni Café and Fog City Diner. While in the Bay Area, Carey met Christopher Israel, who had just completed his art history degree at Berkeley and was working at Square One under Joyce Goldstein.

When Carey and Israel moved to Portland, “We were thinking about opening a restaurant, because compared to San Francisco there were very few casual-fine places to eat,” Carey says. “We had no jobs, but with blind faith we told the landlord on our rental application that we were going to start our own business.” That restaurant was the legendary Zefiro at the corner of NW 21st and Glisan. Zefiro opened in 1990 with Monique Siu, whom Carey and Israel had met through catering jobs at Briggs and Crampton and Ron Paul.

In the twenty-plus years since the opening of Zefiro, Carey and his collaborators have opened Saucebox, Bluehour, 23Hoyt. In 2007, Carey acquired SE Portland?s Clarklewis. Next up for the prolific Carey is FairWay restaurant and bar at the Salem Golf Club.

Carey serves on the Board of Trustees of the Portland Institute for Contemporary Art and on the Advisory Board of the Cascade AIDS Project. He shares a SW Portland home with partner Joe Rogers and their two sons, Heinrich and Bruno.

ABOUT The cuisine

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EXECUTIVE CHEF, DAVID EZELLE

After graduating from the Culinary Institute of America in Hyde Park New York, David took the next brave step in his professional chef career and moved across the continent to San Francisco. There, he landed in the kitchen at renowned Bix Restaurant, which is part of the same restaurant group where Bruce Carey worked when he lived in SF. Having learned the basics of the business from the same hospitality experts, Bruce and David speak the same language about how things should feel, how food should taste, how a menu should at once excite and comfort, and how diners should be treated.

David moved to Portland to lead the kitchens in busy restaurants here for several years before accepting the position of Executive Chef at the venerable Bluehour restaurant in August of 2017.