Restaurant Review: Bluehour

Bluehour just may be one of my favourite restaurants in the Pearl District. The ambiance is classy, chic and elegant with a menu that is both adventurous as well as comfortable enough to take someone who might just want a plate of pasta made solely with ingredients they’ve heard of.

This beautiful restaurant is located on the corner of NW 13th and Everett sharing a building with Wieden & Kennedy and has been providing Portland with fine, modern dining for over 10 years. The crowd ranges from couples on first dates, client dinners, families having a celebratory lunches to a melange of Portland’s upper echelon mingling over martinis at the bar.

I’ve been to Bluehour for happy hour and lunch countless times over the years. For one thing, they do have one of the best happy hours in NW Portland- it goes from 4-6:30 PM M-F (and 5-6:30 PM on Saturdays) and is one of the few spots of its caliber where a $20 bottle of bubbly is available (not to mention a vast selection of nibbles ranging from lamb sliders to bruschetta to their delectable Bluehour burger).

Splitting a bottle of Bubbly and a Cheese Plate at Bluehour Happy Hour a couple of months back
Splitting a bottle of Bubbly and a Cheese Plate at Bluehour Happy Hour a couple of months back
And another time at Happy Hour
And another time at Happy Hour

Besides Happy Hour, I last hit Bluehour’s impeccable lunch for my 25th birthday:

And finally, I got the chance to sample Bluehour’s dinner menu at last week’s Blogger Dinner hosted by the ladies of Little Green Pickle.

Bluehour’s menu is printed on a daily basis and aims to provide a selection of dishes that exhibits seasonally relevant regional ingredients in a unique yet refined manner. Chef Kyo Koo is an expert at combining the best of what’s available with his experiences in the kitchen to create one-of-a-kind dishes that will keep you coming back to see what else he has in store.

Our table setting
Our table setting

Besides the food, as one would expect, Bluehour also has an impeccable selection of cocktails. The bar manager, Gigi in fact led us in a hands-on “Make your own cocktail” tutorial:

Huge thanks to Gigi for being so patient with all of us as we muddled, shook and poured our own libations for the evening. This particular cocktail was concocted from muddled cucumbers and rosemary, a splash of Ginger liqueur, lime juice and 2 oz of Templeton Rye. Incredibly delicious and a great lesson in how much muscle it takes to be a bartender…shaking mine basically qualified as my exercise for the day (sad, I know).

Once, we all had cocktails before us, the supper service began…

The salads above were anything but your regular salad course. In fact the amaranth/truffle oil/king crab salad may have been one of my favourite dishes of the night- such a rich and unique blend of flavours and textures.

Of course, all these dishes were served family style. Definitely a thoughtful way to ensure that we all got to sample a decent chunk of the menu’s offerings. The risotto was luscious and velvety; ultra hearty and perfect for the blistery weather outside while the Chinese-inspired noodles were also delicious and full of black-bean bolognese encased surprises between the chunks of high quality meats. The salmon and duck were also impressive; I’m not one to typically order duck but this one was splendid, not too fatty nor gamey.

And, of course what’s a meal without dessert? Pastry Chef, Salina Rubio killed it with these beautiful final courses. None of the desserts were overly sweet and each blended complimenting textural components and hints of salt. The ideal way to end such a fantastic meal.

After last week’s Blogger Dinner, I will say that I’ll be back at Bluehour for more than just lunch or happy hour. If you’re looking for the perfect place to celebrate a special occasion, have a ladies night, take a date/client/your parents, then Bluehour is sure to impress with both service and delivery. Plus, you can dress up (or down…I’ve admittedly been to Bluehour in yoga pants but in my defense it was spontaneous).

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