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About Just out. (Portland, OR) 1983-2013 | View Entire Issue (March 1, 2002)
march 1. 2002 » J m;n;ivi s i n e w s tWiif«mcttc cYViííamette “ *15 ^Wíííumette .............. .................................................. i YOUR WILLAMETTE VALLEY FAMILY REAL ESTATE COMNECTIOM S ecrets I s u p p o rt G A LA cho ru ses! of His S uccess Contact Clark to list your upcoming G A L A C h o ru s E v e n t (Free public service provided by Clark) B ry an t R ealty ( 5 4 ! ) 758-1234 x 21 1 CLARK HOUSE Sales Associate »M AC « % kf.ii * «».*:■ 1 5 7 5 PiW 9 th S tre e t • C o rv a llis . OR 9 7 3 3 0 e-mail: clarkshouses@aol.com ÿSji^^sÿÿÿtessssSjStiiiSSSSiSSâSSSSâi rajgcMgagraa ■ Portland restaurateur reveals his inspirations and aspirations i r — O i egon Camera Everything Photographic by C a itlin S m ith hat do three of Portland’s hottest restaurants— Zef- iro, Saucebox and B lu c h o u r — h av e in common? Bruce Carey. He opened Zefiro in 1990 with for mer partner and chef Chris Israel. Offer ing Italian and French cuisine, it received enthusiastic reviews in the New York Times , Atlantic Monthly, Bon Appetit and Gourmet and was named 1995 s Restaurant of the Year by the Oregonian. Bruce Carey owns some of Portland’s hottest restaurants T he opening o f Zefiro coincided with the beginning of the Portland restaurant go in. And then we’ll follow them to a table. Fxxim, and Carey has grown with it. He and W e’ll sit down with a menu, even though we Israel later opened the pan-Asian restaurant know what’s on the menu. But we’ll consider the Saucebox, named 1998 s Restaurant of the Year menu, and we’ll ask questions about it." by the Oregonian. T he strenuous nature of the restaurant busi T he successful Zefiro closed in 2000, which ness hasn’t dampened his enthusiasm. He enjoys making customers happy: “I want to give [people] surprised many. But Carey, who had been con templating moving the restaurant to the Pearl what they want and what they expect. The most District for a change of scene, says, “That was fun comes from doing that, doing it successfully around the time of the millennium, and it seemed and then just doing it a little hit more...whether like a better time to wipe the slate clean.” it’s kindness and gcxxl service or a California chardonnay or a particular combination of flavors With co-owner and chef Kenny Giambalvo, Carey opened Bluehour in a converted Pearl Dis from the kitchen that they haven’t had before.” trict warehouse in 2000. He hopes the restau Despite his success, Carey remains rmxJest and values his privacy. T he only disadvantage rant, with cuisine similar to Zefiros, offers an o f his fame is the lack of enjoyable dining experience. “We anonymity when eating out. built Bluehour as a place where For the same reason, Carey people could come celebrate...w e shied away from introducing try and keep up a celebratory tone himself to actor Benicio del Toro, and make things special." who frequented Saucebox while Carey, a native Oregonian, filming The Hunted in Portland. began his restaurant career as a “It would be hard to be him, with means to supplement his income as strangers coming up,” he com a student at University of Oregon. ments. “It was enough for him to Fie worked as a waiter at the he in the restaurant. I didn’t need renowned Excelsior Cafe in Eugene to meet him." and subsequently at the nationally Carey also appreciates the acclaimed Zuni Cafe in San Fran opportunities that his high-profile cisco. Carey credits these earlier experiences with helping shape his restaurants afford him. Festa, an annual fund-raiser for Cascade culinary tastes and sense of style. His inspirations always have come from trav- AIDS Project, began as a memorial-tumed-benefit eling: “T here’s nothin g...th at we’re doing at party at Zefiro for a recently departed friend. It dis- continued with the closing of the restaurant, but he cither Saucebox or Bluehour, or at Zefiro, that says a similar event will be held every year at Blue- we invented necessarily. People have given me hour, probably on its anniversary in September. credit for bringing a lot o f new things to Port Looking toward the future, Carey hopes to run land. T h a t’s not because I created th e m ...it’s Saucebox and Bluehour indefinitely. He also would just that I experienced them in other places.” like to pursue his newfound passion for interior For Zefiro “it was mostly the time that Chris design. His first project as a coasultant will reno and I spent in the south of France and northern vate warehouse space to condominiums in North Italy, Tuscany in particular.” After their time in west Portland. “My head is expkxling with ideas.. .1 Europe, he says, “It seemed pretty clear what our love the idea that I might be able to help people favorite place would be like.” create better interior spaces,” he says excitedly. According to Carey, one of the most difficult In the more immediate future, Carey and his aspects of the restaurant business is maintaining consistent quality. To facilitate this, he plays the boyfriend are planning a trip to France and Ger- many this August. C an we anticipate German role of customer. influences in the Bluehour menu this autumn? He describes his evening routine: “I will leave Carey smiles, “Maybe." J H the restaurant to go home to change, and then I’ll come back. I’ll be with Jc«, my boyfriend, and we C aitlin S m ith is a research scientist at Oregon will pretend that we’re customers. W e’ll come in Health Sciences University and a free-lance tenter. the front d(X>r, not the back door. W e’ll wait at She can be reached at smithcattlm@yahoo.com. the front dtxir until someone greets us before we "People have given me credit for bringing a lot o f new things to Portland. That's not because I created th em ...it's just that I experienced them in other places." — Bruce Carey W e have a knowledgeable, friendly staff helping you find the right cam era, binoculars, or photographic accessories. C 4 T T E ^ ' nc B o a r d in g & G r o o m in g f o r D o g s & C a ts “In dividu al Lave an d A ttention ” 720 SW Wake Robin Ave Corvallis. 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