Dear Friends of 23Hoyt, While working to re-open the restaurant safely over the past year and a half we have suffered delay after delay, but finally systems are GO for re-opening our beloved 23Hoyt. During this break we have taken time to re-evaluate our focus and while we will continue to source locally for best products, after…
23 Hoyt Restaurant
Social Distancing and dining out can coexist at 23Hoyt
Dear loyal customers and friends, 23Hoyt, Bluehour, Clarklewis, and Saucebox restaurants have been diligently following CDC guidelines since before the first Coronavirus case was reported in Oregon. We are proud to have an excellent record with the Multnomah County Health Department, and we take pride in keeping our establishments operating at the highest level of cleanliness,…
Portland Dining Month starts NOW at 23Hoyt!
Portland Dining Month Travel Portland, 23Hoyt, and all of the restaurants in our family are excited about this month because March is Portland Dining Month. All month, the cities top restaurants participate by offering a three-course dinner for just $33.00 per person. At 23Hoyt, chef Warren is taking it a step further and offering options for you…
New Winter Menu at 23Hoyt
New Year • New Menu Our ambitious and talented Executive Chef, Warren Pinkston has created another delicious nod-to-the-season with the new Winter Dinner menu, below. Full of craveable starters, salads, and entrees this menu has something for everyone in your family. Be it a special occasion or just because you’re hungry, 23Hoyt has you covered…
$5 BCR Burger Bonanza
A Special Happy Hour Deal …while it lasts! In celebration of the coming season, we are offering specialty hamburgers at each of the restaurants in our little family during Happy Hour, for just $5.00. Consider your options from Bluehour, Clarklewis, 23Hoyt and Saucebox, …all of them delicious, and all of them just $5.00. See the different options below,…
23Hoyt is about The People
Meet our new manager, ASHLEY ANDERSON Ashley’s gracious hospitality and drive to please stems from a wide-ranged resume. This U of O alum went from non-profit management to being an on-air personality in New York, all accompanying her ten years in the restaurant industry. Her background reveals a passion for people and high-volume, cultured, service-driven…