Out.AZA.BLUE
57625 NW Wilson River Hwy
Gales Creek, OR 97117
ABOUT
Since its opening in July of 2008, OutAZABlue has become a destination culinary experience for many. Situated on the scenic Wilson River Hwy (hwy 6), just 25 miles west of Portland and 40 miles east of Tillamook, the venue’s two dining rooms and covered patio overlook Gales Creek.
Our menus have been inspired by our chef's journeys from around the world. They combine international cuisine and all-American classics, all with our signature "AZA" flair thrown in. We craft every dish using local, seasonal, organic ingredients when available, and we take pride in supporting our local farmers and suppliers.
What is "AZA"? It started out as a play on words with the name OutAZABlue ("out of the blue", since we are pretty close to the middle of nowhere, spoken in our chef's unique accent) and since then it has grown into a life of its own. It's our signature twist on classic dishes, our unique all-in-one environment of fine dining, event space, tap room, wine shop, and family restaurant. When people ask what kind of food we prepare, we say "everything from A to Z and back to A again". AZA.
FROM OUR CUSTOMERS
“We all were so impressed with the location, atmosphere, wine selection and the food selection. Every item picked was thoroughly enjoyed and relished. However, the personnel that served us there was absolutely the best. Thank you! We will be back!” - A. Anderson
“One of our favorite places for date night. The absolute best food. Everything is so well made and it's clear that by the entrees this is a labor of love.” - N.Hegwood
“If you are looking for the PERFECT *chefs kiss* date night then look no further.” - H. Garland
“A gem near Forest Grove! This restaurant could compete with downtown Portland top restaurants. The menu, local produce, and attention to detail make this place a perfect date night or family gathering.” - T. Rodriguez
CHEF & OWNER: GABRIEL BARBER
Chef was born in Palermo, Sicily and moved to Long Island, NY as a child. His father is Sicilian and his mother French-Lebanese, and the Mediterranean-style cooking that he grew up with influences his menu to this day. Gabriel obtained a culinary degree in Europe and brought his talents back to the states in the early 90s, where he cooked at many high-end restaurants and hotels around the U.S. After growing weary of the big-city life, he found a quiet little roadside location and came up with the concept of “OutAZABlue”.
Questions?
We get it, a lot of changes lately!