Clevelanders have a complicated relationship with their favorite secrets.
They want to share the seafood restaurant in Cleveland that’s been quietly crushing the competition for decades, but they also enjoy having a reservation whenever they want.
Blue Point Grille represents this dilemma — a place so consistently excellent that locals want to brag about it and keep it to themselves simultaneously.
When Fresh Beats Fancy Every Single Time
The fresh seafood in Ohio scene isn’t what most people expect from landlocked Midwest dining.
But Blue Point Grille has spent years proving that distance from an ocean matters less than commitment to quality.
They source seafood daily from both coasts, which means fish swimming in Maine this morning could be on your Cleveland plate by dinner.
Wild Salmon from Alaska, Walleye from the Great Lakes, and grouper from North Carolina all make regular appearances.
This isn’t frozen-and-thawed mediocrity — this is sustainably sourced seafood that makes you reconsider interior geography.
The restaurant shucks over 75,000 fresh oysters annually. 🦪
Locals discovered that the seafood dishes at Blue Point Grille rival anything in Boston or Seattle, except with better parking.
Cleveland Magazine has handed them the “Best Seafood Restaurant” award every year since opening — an undefeated career.
The Menu That Makes Coastal Cities Jealous
The top seafood dining Ohio offers starts with understanding that excellence doesn’t require complexity.
The signature Nag’s Head Grouper arrives as a large filet — moist, flaky, and mild — with lobster mashed potatoes and vermouth cream.
It converts skeptics who thought “Ohio” and “world-class seafood” couldn’t coexist.
Gulf of Maine Salmon gets simple treatment: sautéed with sweet corn salad, broccolini, and piquillo pepper sauce.
Chilean Sea Bass arrives with roasted fingerlings, spring peas, and garlic saffron aioli.
The Grand Banks Swordfish takes a bolder approach with chorizo dirty rice, herb salad, and salsa verde — proof that local seafood favorites can handle big flavors. 🌊
New Bedford Scallops get seared with pancetta, Swiss chard, and orange champagne glaze.
The Lobster Situation Demands Discussion
Any conversation about the seafood menu in Cleveland needs to address Blue Point’s relationship with Maine lobster.
The Lobster Bisque has achieved legendary status among food critics who use it as their benchmark.
The crimson broth arrives velvety and deeply flavorful, studded with sweet lobster meat and garnished with crème fraîche.
For $14, it’s soup that makes you understand why people write poetry about food.
The Lobster Bolognese takes a different approach — penne pasta, chopped Maine lobster, spinach, and brandy lobster cream.
My Blue Point Heaven lives up to its name with lobster tail, shrimp, scallops, lobster mashed potatoes, and asparagus. 🦞
The lobster mashed potatoes appear as a side with multiple entrées and become the reason some regulars return weekly.
Beyond Fish: The Supporting Cast Shines
The seafood entrée choices extend beyond what swims.
Their Bell & Evans half chicken comes with broccoli, balsamic onion jam, and chicken jus.
The Filet Oscar combines filet mignon with lump crab, asparagus, and béarnaise.
But you’re coming because the seasonal seafood options change based on what’s actually perfect right now, not what’s been frozen since last Tuesday.
The chef’s seafood specialties rotate with daily catches, making the menu a living document.
The Oyster Program Deserves Its Own Zip Code
The fresh oysters and seafood selection starts with understanding that Blue Point has built an entire philosophy around oysters.
Blue Point Oysters arrive with cabernet franc mignonette and cocktail sauce, freshly shucked and ready.
Oysters Rockefeller get the classic treatment with spinach, pernod, and crispy bacon.
The restaurant offers multiple oyster varieties depending on availability, keeping regulars from getting bored.
That 75,000 annual oyster count represents an institutional commitment to doing one thing exceptionally well.
The three-tier seafood tower stacks oysters, shrimp cocktail, smoked mussels, king crab, lobster and shrimp salad, and Jonah crab claws into a monument that stops neighboring tables mid-bite.
The Warehouse District Advantage 🏙️
Located at 700 W St Clair Ave in Cleveland’s Historic Warehouse District, Blue Point Grille benefits from a location that makes it accessible but not touristy.
The restaurant sits near the convention center, hotels, and Public Square.
Zagat Survey crowned them “Cleveland’s Most Popular Restaurant,” fitting for a place quietly dominating for decades.
The Wall Street Journal, New York Times, and Bon Appétit have noticed, though locals who book weekly provide the real endorsement.
Valet parking at West Sixth and St. Clair eliminates downtown parking nightmares.
Happy Hour runs Monday through Friday 3:00 PM to 6:00 PM and Sundays 4:00 PM to 8:00 PM, offering the best time to sample ocean-inspired seafood selections affordably.
The Wine List That Actually Makes Sense
The award-winning wine collection leans toward bubbles, whites, and lighter reds — perfect for pairing with delicate fish.
Monthly features showcase top winemakers with selections at wine store prices.
Servers actually know wine pairings instead of pointing at the priciest bottle.
The bar area, through brick archways, channels Pacific Northwest vibes with wood paneling and antique details.
This is where locals gather during Happy Hour, trading insider tips about seasonal specials.
The Dining Experience That Justifies The Drive
The seafood dining experience at Blue Point extends beyond excellent food.
The dining rooms span two levels with towering windows overlooking downtown Cleveland’s skyline.
Impressive chandeliers, brick archways, and a partially open kitchen create visual interest.
Service maintains that professional-but-approachable balance — servers who know the menu, guide wine pairings competently, and won’t judge your three-appetizer order.
The coastal seafood flavors arrive properly coursed out, increasingly rare as restaurants embrace “send out plates whenever” chaos.
You’ll have space between courses for proper digestion and conversation instead of congested tabletop panic.
Food Highlights
- Nag’s Head Grouper: The signature dish featuring a large, moist, flaky filet served with luxurious lobster mashed potatoes and vermouth cream — the entrée that converts skeptics into believers about Ohio seafood.
- Lobster Bisque: The crimson benchmark soup that food critics use to judge all other bisques, featuring velvety broth, sweet Maine lobster meat, and artistic crème fraîche that justifies its legendary reputation.
- New Bedford Scallops: Perfectly seared with pancetta, sautéed Swiss chard, citrus, and orange champagne glaze showcasing expert seafood technique and premium seafood options at their finest.
- Lobster Bolognese: Penne pasta loaded with chopped Maine lobster, spinach, and indulgent brandy lobster cream for those who want their seafood in comfort pasta form.
- Chilean Sea Bass: Roasted fingerling potatoes, spring sweet peas, baby carrots, and garlic saffron aioli that lets the fish shine as the obvious star.
- Fresh Blue Point Oysters: Freshly shucked perfection served with cabernet franc mignonette and cocktail sauce — part of the 75,000 oysters served annually that earned the restaurant its name.
Atmosphere
The two-level dining room features towering windows overlooking Cleveland’s downtown skyline, creating an upscale yet energetic environment perfect for celebrations, business dinners, or impressing visitors. 💎
Brick archways lead to an antique bar area, while impressive chandeliers and a partially open kitchen add sophisticated visual interest.
The restaurant achieves fine dining polish without stuffiness — you’ll feel dressed up but comfortable.
Professional service teams deliver knowledgeable attention without hovering, with servers who understand oyster varieties and wine pairings.
Bottom Line
Why Locals Guard This Secret:
- Cleveland’s most awarded seafood restaurant has earned Cleveland Magazine’s “Best Seafood Restaurant” title every year since opening, serving coastal-quality fish sourced daily from both coasts.
- Historic Warehouse District location offers skyline views, valet parking, and hotel proximity without tourist-trap quality.
- Sustainable sourcing and seasonal menus mean year-round excellence. Happy Hour and award-winning wines make premium seafood accessible.
- The 75,000 annual oysters prove obsessive dedication to perfection.
For more info, visit their website or Facebook page.
Address: 700 W St Clair Ave, Cleveland, OH 44113
📞 (216) 875-7827