Welcome to Bluehour!

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

There is no better place to celebrate the season!

We've got the spirit, yes we do.

Tuesday 31 December
New Year's Eve Dinner and Celebration, with a fabulous multi-course menu, live music performance by the King Louis Trio and much hoopla at midnight. New Year's Eve at Bluehour is legendary. This year will be no exception. Don't wait too long to book your table if you want to be in the right place to ring in 2020!

Wednesday 1 January 2020
New Years Day Brunch with The Ron Steen Trio. New Year's Day Brunch is a new tradition for many and is sure to please, especially with this ever-popular trio performing live. Our winning three-course brunch menu will be served from 10:00 am to 2:30 pm, then happy hour, ...then dinner.

Every Friday and Saturday night
Live Jazz featuring the best talent in Portland performing at Bluehour from 9:00 pm every Friday and Saturday nights, with no cover charge.

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.

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.

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.