Sunday, October 13th: SURF & TURF

Join us this Sunday, October 13th at 5pm for our monthly “Surf & Turf Sunday”! This month’s entree features a grilled New York steak and prawns, with three other amazing courses served by candlelight overlooking Gales Creek and live music.

View the full menu by clicking here.


Seasonal Fall Favorites —


Walnut Crusted Brie

Creamy baked brie with a spiced walnut crust, topped with organic berry compote made with local berries from Unger Farms. Served with toasted garlic bread and fresh apples.


Lamb Stuffed Cremini

Roasted cremini mushrooms stuffed with seasoned lamb and sauteed vegetables, topped with crumbled feta. (GF)

Baked Pretzel Bites

Homemade pretzels served with grainy mustard and a three cheese-beer sauce made with Slow Drift IPA.


Spaghetti Squash

Roasted spaghetti squash tossed with kalamata olives, organic tomatoes, artichoke hearts, bell pepper and roasted garlic in a light herb sauce. (GF)

Wild Mushroom Flatbread

Locally foraged wild mushrooms, three cheeses and a garlic and herb sauce on a hand rolled semolina flatbread.  

Lamb Burger

1/3 lb organic ground lamb topped with pickled red onions, crumbled feta, baby spinach and fresh tomatoes on a fresh baked ciabatta bun.

View Our Full Menu — 

It’s a little “out-AZA-way”, but don’t let that deter you. This is a destination eatery on your way to anywhere. The menu is Mediterranean inspired and Gabriel prides himself on supporting the local wineries; he has some interesting and hard to find domestic and foreign bottles.
— Explorer's Guide to Oregon Wine Country
Chef Gabriel Barber has chosen a tiny Washington County spot to perform his European-honed culinary talents at Out AZA Blue Market & Café. The menu is ambitious, with everything from inspired sandwiches and wraps to pizza, pastas and burgers, steaks, fish and poultry. Chef Gabriel says that the meaning behind AZA is “to create anything from A to Z.”
— Oregon Live
Owner and Chef Gabriel prepared an absolutely delicious dinner for us and made sure to come out and chat with us while we were there. Our friends who introduced us to outAZAblue said that they have been there many times and it is always wonderful. Maybe that’s because Chef Gabriel retired from the 5 star Ritz-Carlton Hotel as Executive Chef right before he purchased this restaurant. The warmth and genuine friendliness of Chef Gabriel and his staff just added to the ambience.
— Alleyway Photography


57625 NW Wilson River Hwy

Gales Creek, OR 97117



Thursday through Saturday, 4pm - 9pm
Sunday Dinners at 5pm by reservation only

Closed Monday, Tuesday and Wednesday





Make a Reservation —




Since its opening in July of 2008, OutAZABlue has become a destination restaurant for many. Situated on the scenic Wilson River Hwy (hwy 6), just 25 miles west of Portland and 40 miles east of Tillamook, the restaurant's two dining rooms overlook Gales Creek and the patio is open for al fresco dining (weather-permitting). 

Our menu has been inspired by our chef's journeys from around the world. It combines 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. 

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”.