Even though we've been eating at Blue Point yearly for 18 out of it's 20 year existence, I can honestly say that the level of cuisine and service has never been anything but outstanding. It is not a flashy place, and when it started it was very small and funky, but it was expanded years ago to a bigger set of rooms that is simple but classy. While you dine you can watch the sun set over Currituck Sound from most any table.
The wait staff is remarkably stable. We often see the same people year after year, and often they remember us! Unlike some restaurants which try to "pack them in" you will often notice numerous empty tables, despite the fact that you need to make a reservation nearly a month in advance. We were told that this is designed so the kitchen will not be overwhelmed. How many establishments think like that? The menu has a number of items that are BP favorites and stay on it year after year, i.e. the crab cakes, the pork chops, the tenderloin, the pecan pie, etc. If you are a soft shelled crab freak and they have them, order them, you'll never have better. The rest are always changing, but slowly, and you will have your favorites, too.
How many chefs who start a restaurant can still be seen cooking 25 years later? Sam Mcgann can be seen running the show. John Power, his partner as well. This attention to detail makes their success ongoing.
So get dressed up, or come in a T shirt and flip flops, nobody cares how you look. They just want to serve you a wonderful dinner (or lunch). You will then return to your beach house in a "Corolla Coma" or a "Duck Daze" or whatever, thinking about your next visit to them.
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