Blue Point Coastal Cuisine
Enjoy Chef Hale's creations at Blue Point
Address:
565 Fifth Ave.
San Diego, CA 92101
Phone Numbers
619-233-6623
- Neighborhood: Downtown
- Cuisine: Seafood
- Price: $$$ $20 per person & up
A 1940’s San Francisco Style Supper Club, Blue Point Coastal Cuisine was the Gaslamp’s first seafood restaurant.
Pricing
Dinner $25-$39
Dinner
Monday-Sunday 5:00pm
Ambiance
Elegance and comfort emanate from the rich wood interior complemented by polished brass railings and pillowy, black leather booths. With the sounds of big band music humming in the background, Blue Point exudes style and sophistication, while extending a first class dining experience. From the top-notch menu and professional staff to the best 40’s swing music and magnificent atmosphere, Blue Point is sure to please the senses.
Menu
Chef Jonathan Hale’s first love is preparing excellent cuisine and his passion is evident in Blue Point’s superior menu. Hale selects only the best seafood, oysters and meats from coast to coast each day to use in dishes such as Grilled Hawaiian Ahi with wild mushrooms and ginger-soy butter, Citrus-Marinated Swordfish with black Thai rice, and Roasted Rack of Lamb served over a cassoulet of white beans, mergueze sausage, braised field greens and oven-dried local tomatoes. Fresh house-made chowders, soups, sauces, accompaniments are created from scratch in Blue Point’s kitchen.
Blue Point’s old-style full bar houses a rare and classic collection of liquors including small batch, single-barrel aged bourbons, single malt and blended scotches representing all the regions of Scotland and a delightful list of aged tequilas. Blue Point also offers a diverse wine list with some of California’s best wines, plus eight handcrafted microbrew beers and a selection of rare Ports, Armagnacs, Brandies and Cognacs.
Chef Profile
Executive Chef Jonathan Hale knew at an early age that he would one day become a chef. He was born in India, and then moved to London with his family. He was primarily raised in London, and moved once again and finished high school in New York. After 7 years at the famed Pacific Café with Jean-Marie Josselin in Maui and Kauai, Hale moved to San Diego in 2001 to take over the helm as Executive Chef at Blue Point. Hale and his team have created a first class menu.
Restaurant Awards
Best New Restaurant 1997 by San Diego Magazine
3 Time Gold Medallion Winner “Best American Cuisine”
Best Seafood Restaurant by Gaslamp Quarter Association
Commercial Interior Design Award by the Gaslamp Historical Society
