Blue Point Grille — Restaurant in Cleveland

Nestled in the heart of Cleveland, Blue Point stands as a beacon of culinary excellence, drawing patrons from far and wide to indulge in a gastronomic journey like no other. While the entire menu is a symphony of flavors, it is the Arnold Palmer that truly steals the spotlight with its impeccable blend of iced tea and lemonade, leaving a lasting impression that transcends the boundaries of traditional beverage offerings.

Upon entering Blue Point, I was greeted by an ambiance that exuded sophistication and comfort simultaneously. The warm hues and tasteful decor set the stage for a memorable dining experience. As I settled into my seat, it was the promise of the renowned Arnold Palmer that truly piqued my interest.

The moment the chilled glass was placed before me, I could sense the anticipation building. The initial visual appeal was undeniable – a captivating gradient of rich amber tea cascading into a lighter, refreshing lemonade hue. This aesthetic allure set the tone for the sensorial journey that was about to unfold.

Bringing the glass to my lips, I was immediately met with an invigorating aroma that danced between the earthy undertones of tea leaves and the zesty brightness of freshly squeezed lemons. The first sip was an orchestra of flavors that played a harmonious melody on my taste buds. The iced tea provided a deep, robust foundation, its velvety notes intermingling seamlessly with the crisp and tangy essence of lemonade.

What truly distinguished the Arnold Palmer at Blue Point was the impeccable balance achieved in each sip. Neither the tea nor the lemonade overwhelmed the other; instead, they danced together in perfect synchrony, creating a symphony of taste that was unparalleled. The sweetness was nuanced, striking a chord that resonated with both the sugar aficionado and the discerning palate alike.

The texture of the drink was equally noteworthy. The smoothness of the iced tea was complemented by the slight pulpiness of the lemonade, providing a delightful contrast that added a tactile dimension to the experience. The drink's temperature was masterfully maintained, allowing for a refreshing chill that soothed the senses on even the hottest of days.

As I continued to indulge in the Arnold Palmer, I couldn't help but appreciate the dedication and expertise that went into crafting such a remarkable beverage. The meticulous selection of high-quality tea leaves and the careful balance of lemon juice demonstrated an unwavering commitment to excellence.

In a culinary landscape where innovation is often celebrated, Blue Point's Arnold Palmer stood as a testament to the beauty of simplicity done extraordinarily well. It was a reminder that even the most classic of combinations, when executed with precision and care, can transcend expectations and elevate a dining experience to a whole new level.

In conclusion, the Arnold Palmer at Blue Point isn't just a beverage – it's an artful masterpiece that deserves accolades and recognition. The seamless blend of iced tea and lemonade is a testament to the skill and creativity of the culinary team, offering a delightful respite for the senses and an unforgettable taste that lingers long after the glass is empty. If you find yourself at Blue Point the Arnold Palmer is an absolute must-try, an embodiment of the restaurant's commitment to delivering perfection...

At Blue Point Grille in Downtown Cleveland, one is swiftly immersed into the sophisticated ambiance that its sister restaurant, Delmonico’s SteakHouse, also prides itself on. Upon arrival, a valet service efficiently handles the oft-dreaded downtown parking dilemma, setting a high note for convenience right from the start.

The prelude to the meal begins with warm, fragrant slices of sourdough bread, accompanied by a delightfully airy house-whipped butter—a simple yet perfect opener.

The evening’s mocktail, the Spicy Tiki, presents a captivating dance of flavors with fresh juices, habanero syrup, sour mix, and ginger beer. This drink masterfully balances the sweet with the tart, leaving the palate intrigued and refreshed.

The appetizer, a wild mushroom gnocchi, boasts a unique twist with its cornmeal base and a creamy blend of spinach and Parmesan. This dish stands out not only for its inventive take but also for its compelling textures and flavors, urging one to consider a second helping.

As for the main course, the Corvina—akin to Chilean Seabass but with a finer flake—was served over a bed of lobster risotto accompanied by asparagus, all enveloped in a luxurious vermouth cream sauce. This composition was nothing short of spectacular, delivering a symphony of seafood excellence that elevated the dining experience to a crescendo.

Though the dessert offerings beckoned, I opted to conclude the meal with a cappuccino, my customary epilogue to such splendid culinary explorations. Once again, Cleveland’s dining scene did not just impress; it truly captivated.

Regrettably, an issue arose with the reservation system at Blue Point Grille, which seemingly discriminates against single diners through OpenTable. As someone who frequently utilizes OpenTable, this was particularly disheartening. The exclusion of individual reservations not only diminishes the accessibility of the restaurant but also overlooks the significant contribution single patrons can bring to the dining atmosphere.

Upon addressing this concern with the management, assurances were given that the matter would be rectified. However, subsequent checks of my account revealed no update to my dining history or the accrual of expected points. This oversight not only marred the overall experience but also highlighted a need for greater attention to customer care and operational details, which are crucial in maintaining the trust and loyalty...

Please note, this review was first sent to the restaurant manager (Joe), they never responded and I gave them over a week.

EDIT: The restaurant was so concerned about my experience, they copy pasted the reply below, telling me to contact the individual I already tried to contact. This information was in the first sentence of my review (see above), indicating they didn't even read it.

Our table was four people, my wife, myself, and a husband and wife client of mine from work.

We had just finished their project and decided to take an evening out in Cleveland to celebrate. The client requested the "best seafood place in town." Google search says that is Blue Point...

Let me first say, our waiter was amazing, very prompt, very professional. That's pretty much the only positive thing I can say, beyond it is a beautiful building.

Apps: An article had been released that morning outlining the presence of a dangerous bacteria in the oysters from Long Island. The client mentioned this on the way to dinner, but the Blue Point was still serving oysters from Long Island. NY Times last week: 3 people are now dead from these oysters. Not a great start to the meal, and not a good referendum on the restaurant for keeping good tabs on the supply chain. The client sent me the article...

The food was overcooked, I had the driest lobster tail, despite it being drenched in butter. Around the table, my wife also had an overdone lobster tail, everyone at the table mentioned the food could have been hotter from the kitchen. It had clearly sat under the heat lamp. Lukewarm dry seafood just isn't great... These aren't issues that should happen at this caliber of restaurant.

The client and I excused ourselves to use the facilities. The stall was covered in vomit...wall, toilet, and floor. Thankfully, this client was good humored, but what an embarrassment to myself and my company. His exact statement to me was, "I haven't seen anything like that since my frat days at Harvard." Front of the house, you inspect bathrooms every 10 minutes...this was so preventable... I told reception and there wasn't even an apology.

This meal was expensive, embarrassing, and underwhelming from a quality standpoint. My brother is a CIA grad, I have a good understanding of the high end restaurant industry; this...