• Home
    • About
      • Home
      • About the Site
      • The Authors
      • Terms of Service and Privacy Policy
      • Email me
    • Reviews
      • List of All Reviews
      • Best of Portland by year
        • Reader Survey: Best of Portland Food 2017
        • Best of Portland 2015
      • Steakhouse Roundup
        • Steakhouse Reviews Introduction
        • El Gaucho Steakhouse
        • Morton’s Steakhouse
        • Ringside Steakhouse
        • Ruth’s Chris
        • Steakhouse – Results
      • Product/Business Reviews
        • Retailer Reviews
        • Product Reviews
    • Topics
      • Food Writing
        • Alcohol Related
          • Beer
          • Wine
          • Spirits
        • April Fools Stories For Portland
        • Contests and Competition
        • Food Memories
        • Travel Writing
      • Authors / Book Reviews
      • Cheese information
      • Interviews: Honest dialog with people in the Portland food industry
      • Portland Food and Restaurant News and Discussion
      • Recipes
    • Guides
      • Guide to Portland coffee
        • Portland Coffee Guide
        • A Map of our favorite Portland coffeehouses
        • Reader Survey: Best Coffeehouses in Portland 2017
      • Guide to Local Wine Shops
      • Guide to Portland Bakeries
      • Guide to Portland Distilleries
      • Guide to Portland’s Beer Shops
    Portland Food and Drink

    Portland Food and Drink

    Restaurant News and Information For Portland Oregon Area Restaurants and Bars

    • Facebook
    • Instagram
    • Send me email!

    Chef Thomas Boyce Out of Bluehour

    By PDX Food Dude Last Update January 9, 2013 26 Comments

    From Portland Monthly, Chef Thomas Boyce “Leaves” Bluehour. Actually, it sounds more like he was shown the door.

    As of Tuesday, Boyce was out and Dolan Lane, chef at Clarklewis on SE Water Avenue, was in. Bluehour’s Bruce Carey and Joe Rogers own both restaurants. Boyce says he was taken completely by surprise.

    “He’s a fabulous chef. Amazing food,” says Carey of Boyce. “But Bluehour was becoming too special occasion under his direction. Dolan has had tremendous success at Clarklewis. He wants more.”

    I am annoyed, because I was just finishing up a review of Bluehour that will now have to be canned. I am also annoyed because I was going to say that Boyce was making some of the best food in Portland; that he’d taken a has-been restaurant from a group of has-been restaurants, and actually made something out of it. Some of the food was at the point where I’d call it exceptional. I suppose with Dolan Lane on board, we are back to predictably boring food, that, like clarklewis, will be loved by the ladies who lunch from the local high-end retirement homes. That’s just sad. Word on the street is, there are other reasons behind Lane’s move, but I’d better not go into those.

    According to PM, it sounds like Boyce wants to stay in the area – “Thinking about my own place, doing my own thing. The food I want to eat.” Good.

    Remember the old days when Bruce Carey Restaurants (BCR) actually got some respect? Bluehour was once highly thought of. The same thing could be said of Saucebox, and clarklewis (though before the BCR days). Balvo, of course, was a failure from the beginning, becoming 23hoyt, which has never been anything special. Now, with the exception of Bluehour, no one takes them seriously. It’s too bad BCR never sticks with anyone/anything long enough to let it thrive.

    <stepping off of box>

    Related

    Category: Portland Food and Restaurant News and Discussion. Related posts about clarklewis Restaurant. More about Bruce Carey, Thomas Boyce.

    Previous Post: « Adam Kekahuna Named Quartet Chef, Opening Valentine’s Day
    Next Post: Oh Snap! What Just Happened? »

    Reader Interactions

    Comments

    1. Tim Roth says

      January 9, 2013 at 1:15 am

      I would rather he open his own place anyhow. I never cared for the ambiance at Bluehour no matter how good the food may have been.

      Reply
    2. Matt says

      January 9, 2013 at 2:12 am

      I’d assume he’s staying in Portland, seeing as his wife (Kim Boyce) owns/runs a successful bakery and wholesale baking operation here…

      Reply
    3. Daniel says

      January 9, 2013 at 9:21 am

      Too bad about Boyce – he had made Blue Hour worth going to again.

      BCR potentially next failure – Via Tribunali? Loss of 1/3 of the dining space when they had to close part of the restaurant due to safety issues and 100% staff turnover to current downtown rejects – sadly just waiting for the shutter news.

      Reply
      • Food Dude says

        January 9, 2013 at 11:09 am

        I was wondering about Via Tribunali. I don’t know anyone who has actually gone which is a bad sign. Too many pizza places opening at once.

        Reply
        • MrDonutsu says

          January 9, 2013 at 11:41 am

          Wait, has Via Tribunali always been a BCR venture, or did he buy it at some point?

          I thought it was a venture of the Cafe Vita people in Seattle.

        • Daniel says

          January 9, 2013 at 12:04 pm

          I believe BCR is just the local “franchiser”. Seattle versions are still worth trying in my opinion.

        • MrDonutsu says

          January 9, 2013 at 2:08 pm

          Curious though that BCR has links to all the Tribunali locations on its site, but not “Cornuto by Via Tribunali” up on Phinney Ridge in Seattle.

        • Daniel says

          January 9, 2013 at 11:47 am

          VT has really good – simple topping – great sauce, light cheese and light meats on perfect thin chewy crusty. It is one of our favorite pizzas in PDX. Also they have quite good Cesar and arugula side salads, plus the real wine list. Makes it worth driving to Bum Alley for. Recipes are solid. Service has completely changed unfortunately. (and it is 1000% better than Oven and Shaker pizza if you are looking for one not to go to in PDX pizza wars)

        • Food Dude says

          January 9, 2013 at 2:24 pm

          I’ll try to get in and check it out. I liked Oven & Shaker a lot when it first opened and was ready to give it a good review, but food took a drop in quality, and service was always… weird. I quit going.

        • psp2pdx says

          January 11, 2013 at 11:15 am

          What’s weird about Oven and Shaker is the ‘roamer’…..the constant back and for person the with pad and pencil jotting down who has what left on their plate making this feel like a ‘fast food’ restaurant instead of a ‘wine and dine’. The feeling is ‘get them in and get them out’. I get the turn the table part but really…….give me 30 minutes!

    4. michelle says

      January 9, 2013 at 9:42 am

      I think you should run the review you’ve written and reframe it as a review of the Chef. You’ve spent $ and time and honestly people should still know about him. It’s hard to get press in this town in a lot of circumstances.

      Reply
      • Nico says

        January 9, 2013 at 10:06 am

        Completely agree with michelle.

        Reply
      • Jennifer says

        January 9, 2013 at 10:50 am

        Agreed!

        Reply
      • Food Dude says

        January 9, 2013 at 11:10 am

        I may do that, but as you said, make it about him and leave Bluehour out of it. However, that’s a good 5 hours work for basically invalid review.

        Reply
    5. Erica says

      January 9, 2013 at 9:56 am

      Wow. That is just nasty.

      Reply
    6. elfinpdx says

      January 9, 2013 at 10:06 am

      Well, this is interesting news. I’d be happy to try Boyce’s food at another restaurant; I never liked the atmosphere at Bluehour. That said, I think clarklewis has been highly underrated by many, here and elsewhere.

      Reply
    7. Food Dude says

      January 9, 2013 at 11:11 am

      Remember this? Sacebox debacle
      I should be nicer – this site probably wouldn’t exist if it wasn’t for BCR

      Reply
    8. Jill-O says

      January 9, 2013 at 12:13 pm

      I didn’t click on the link yet, but let me guess, it’s the Nancy Rommelmann WW piece/hubbub, isn’t it. OK, gonna click now…heh, a point for me. Hey, 2005 was a while ago!

      I still remember her advising women to wear short skirts so they could enjoy their bare thighs on the white leather seats…it was AWESOME. Luv ya Nancy!!

      Add me to the list of folks who never liked Bluehour, especially the space.

      Wow, lots of chef shuffling in this last week, eh?

      Reply
      • Food Dude says

        January 9, 2013 at 2:23 pm

        Good memory Jill, I think you one of my longest time readers. I seem to be one of the few who like the Bluehour space, though I think it is need of a redo – those weird wall tiles have to go.

        Reply
    9. Pascal says

      January 9, 2013 at 12:19 pm

      Here’s an idea: Dolan goes to Bluehour, Thomas goes to Paulee, Mondok goes to Clarklewis.
      There. We can still eat each chef’s food that we like and everybody is happy.

      Reply
      • Dave J. says

        January 9, 2013 at 12:36 pm

        If Carey and Mondok could work together for more than 1 week, that to me would function as proof of the concept of parallel/alternate universes.

        Reply
    10. Thomas boyce says

      January 9, 2013 at 2:02 pm

      Thanks for the props dude.

      Reply
      • Ilene says

        January 9, 2013 at 5:46 pm

        Just to add to the chorus – Blue Hour was great with Thomas Boyce at the helm and will now likely return to its old mediocrity. Clarklewis is certainly uninspiring but I guess Mr. Carey equates innovative and delicious food with special occasions. I do hope Mr. Boyce stays in Portland as he is a wonderful chef and has lots of fans.

        Reply
    11. Michele says

      January 10, 2013 at 9:01 am

      Hey! As a woman who sees that “ladies who lunch from the local high-end retirement homes” increasingly close to being a description of me, I resemble that remark. As they say. ;-) Otherwise, you read my mnd.

      Reply
    12. Mark says

      January 10, 2013 at 10:26 am

      The food under Boyce at Bluehour was good enough to make me put up with the atmosphere/crowd there, which I did not care for. I would be a regular if he opened his own place.

      Reply
    13. psp2pdx says

      January 11, 2013 at 11:23 am

      Bluehour was back on track with Boyce’s direction. So disappointing to hear he is out. The buzz on the street was how good the restaurant had become again. Carey may have shot himself in the foot over this one. Here’s hoping Boyce finds himself a spot locally where we can continue to enjoy his well executed dishes.

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    © 2023 · PortlandFoodandDrink.com • See Terms of Service and Privacy Policy