Celebrating 25 Years of Good Taste.
Our menu often leans toward local and sustainable seafood. We have always felt we were the original Outer Banks farm to table restaurant. We let Mother Nature be our guide, which is sensible and practical since seasonal foods are less expensive, fresher and more abundant, plus, most importantly we know exactly where they came from.
For the past 25 years, our food philosophy has remained the same – keep our dishes simple, consistent and seasonal. We want to impress you with our quality and present a balanced dish that makes sense in both texture and flavor.
The Blue Point has always had strong roots in Southern cooking. We now employ the techniques of brining, curing, pickling and smoking, as well as, sausage making for pork, seafood and vegetables. Our Tidewater, Virginia upbringing provided John and me a strong foundation in Southern traditions. We carry those values here on our sound front location in Duck, where they remain the backbone of both our service and our food. When you think of us think Southern, Coastal and Seasonal.
The Blue Point is honored to have received a 2014 DiRōNA Award, identifying us as a Distinguished Restaurant of North America. An extensive and impartial inspection process is used to evaluate all aspects of an excellent dining experience, from ambiance to quality of food, wine and service.