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Bluehour Restaurant Review: Bluehour's understated, elegant décor has remained constant over the years, but the kitchen’s cooking style has varied. Current chef Kyo Koo trained in Spain, and consequently emphasizes an appealing blend of meticulous Spanish technique, Asian influences, and a Northwest-oriented farm-to-table sensibility. His seasonal menu may include celery root salad with Dungeness crab, carrot, vanilla and pea shoots; and smoked duck breast with celeriac, broccolini salad, and an almond/sesame emulsion. The first-rate Northwest cheese tray endures. Save room for a spiced chocolate torte with milk chocolate ice cream and salted almonds. The notable wine list features primarily Northwest selections with a smattering of Californian and European labels mixed in. Lunch offers value with a three-course prix-fixe menu for $18, or choices ranging from a burger to handmade capellini with crab and ramps. Stylish clientele provide ideal people-watching entertainment.