B L U E H O U R, Portland 97210, Restaurant/cafe

B L U E H O U R

Restaurant/cafe

250 NW 13th Avenue
97210 Portland
United States

Phone: 503-226-3394

Website: http://www.bluehouronline.com/main.shtml

Opening times:
Sun 10:00 am - 2:00 pm, 5:00 pm - 10:30 pm
Mon 11:30 am - 2:30 pm, 4:00 pm - 10:00 pm
Tue 11:30 am - 2:30 pm, 4:00 pm - 10:00 pm
Wed 11:30 am - 2:30 pm, 4:00 pm - 10:00 pm
Thu 11:30 am - 2:30 pm, 4:00 pm - 10:00 pm
Fri 11:30 am - 2:30 pm, 4:00 pm - 10:30 pm
, 5:00 pm - 10:30 pm

Portland cuisine at its most trendy, attracting a fashionable young crowd who come to drink and socialize, looking for a night out.

Bluehour's voluminous urban space features soaring ceilings, warmed by gold and blue light, flowing floor-to-ceiling slate gray curtains and relaxing mood music. Stylish patrons dine in the sophisticated, proper white tableclothed dining room or enjoy a drink at the restaurant's chic bar. Entrees include ravioli stuffed with braised veal and black truffle or a wild-mushroom and chard tart ringed with basil, red pepper and aioli sauces. For dessert, there's panna cotta with cherries.

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.