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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
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CLARK HOUSE
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■
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. O R 97330
(5*11) 757-9089 Larry & Marlene McNeill
A ‘family’ owned and operated
business since 1997.
582 SW Adams Avenue
Corvallis, OR 97333
www.oregoncamera.com
(541)753-2653
♦ Portraits
* Wedding/Ceremony
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