It's About Food and Wine

"The ever-present menace of mediocrity calls for untiring vigilance."

Today, as always, the food at the Blue Point is deeply rooted in the South. Over the years we have refined a style of cooking that has come to be known as "Southern Coastal Cuisine". Only fresh, and mostly regional ingredients are ever used. We concentrate on the seafood to which we have ready access. Whenever we can we use local companies that supply us before shipping their product around the world. We are able to obtain some of the best fish available, as well as the most incredible crabmeat you'll find anywhere in the world. Many of our greens are grown locally and organically. We use specialty houses to buy everything else we need. It is our belief that it doesn't matter how we prepare a dish if the quality of the raw ingredient is not up to our standards. Our style of food is cutting-edge, while retaining a high "comfort factor". We employ classic techniques to create innovative dishes. A perfect piece of tuna caught that morning off our coast inspires us.

We start with our absolute commitment to the quality of our product, from its raw form to its finished state. We buy only the best ingredients. We know our suppliers and they know us. They send us only their best because they don't want it coming back to the warehouse. Our systems and techniques of food handling, from storage to table service, are professional and reiterated to the staff at all times.

Our menus are ever changing. Not dramatically, but continuously and subtly. Change enables us to always be introducing new items as well as giving us the advantage of using new-found products and/or fresh ideas.

Our wine list is not only extensive but also well thought through, inclusive yet adventurous. Wine is an integral part of dining and our list is designed to compliment our food. We like to carry the familiar names as well as many wines from smaller wineries that are new and exciting. Our staff is educated and eager to help with wine choices.

It's Also About Attitude

There are times when this can be a tough business: at 2am when the dishes are still stacked up in back, at 8am when we have to get ready for the day (and we were still washing dishes at 2am), when the phone becomes one long series of rings and there is a line of people waiting for the two empty tables that aren't ready yet - or just when it's a Tuesday night in January on the Outer Banks. Yes, it can get tough, but the rewards far outweigh the long hours and hard work.

We approach every evening like it's theatre. We all have our parts, are very well rehearsed and extremely eager to perform. If we are not prepared every evening, it shows as soon as the curtain goes up. Preparation includes every detail from taking your reservation to bidding you Goodnight. Mastering the myriad of details is what we are about.

We concern ourselves with every aspect of your experience. The glasses and silverware are polished. The service staff is informed and efficient. The music, lights and temperature in the dining room are just right. The bathrooms are clean.

The list of details that fills our time is endless, but the most important concern of ours is how you are treated in our restaurant. We treat the dining room like our living room and there is a great party going on. Are you having fun? What can we do to make this evening special for you? We are quick to recognize that something is missing: a fork, an explanation, a smile. We offer hospitality the old-fashioned way - with genuineness and respect.

It's Really About Our Staff

We are committed to finding the best people available for the job. We make in investment in everyone's success so that we can keep him or her on board for a while.

Many of the Chefs that can be seen on the line are doing the externship phase of their formal culinary education, be it from the Culinary Institute of America, Johnson & Wales or another Culinary School. They spend several months with us learning the routines of working in a professional kitchen before returning to school.

Our service staff too is well trained and professional. Many have been with us for over 5 years and are truly a part of the Blue Point personality. We cannot say enough about our staff - what a team of individuals. They are the backbone of our restaurant and have our gratitude and respect.

This business might not be as worthwhile were it not for the opportunity to work with so many talented, energetic people. Their every-day dedication and accomplishments are our reward. Our staff is truly a source of pride as well as our biggest motivator.