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The Blue Point Restaurant Review: The Blue Point comprises several dining areas, a screened porch and an elegant bar, all residing in an overall retro-urban setting. Southern-inspired, seasonal items like cornmeal-crusted fried catfish and pan-fried Carolina jumbo lump crab cakes are favorites, along with starters such as ginger hoisin baby-back ribs or a baby iceberg wedge with Benton's bacon and toasted pecans. For lunch, it is hard to pass up the daily tostada or seasonal soup, perhaps gazpacho with lump crab meat, but you may want to try the ultimate B.L.T., again made with Benton's bacon and vine-ripe tomatoes. At dinner, we suggest the grilled cider-brined pork chop with mac ‘n’ cheese and red radishes, mountain trout with brown butter, a Harris Ranch beef tenderloin, or crispy fried soft-shells (in-season). As if a slow sunset over the Currituck Sound isn’t a grand enough finish to your meal, the dessert menu includes "Old Southern" pound cake with strawberries and lemon curd and a rich double-vanilla crème brûlée. Boasting over 4,000 bottles, the wine list emphasizes American wines with ample representation from Virginia and North Carolina. Additionally, a generous "by the glass" list is also available and will please any oenophile. For the best sunset seat in town, visit the "back yard" for a cold drink at the outdoor bar.