about blue point grille

Cleveland’s Iconic Seafood Restaurant

Blue Point serves the absolute freshest and highest-quality seafood available anywhere. As a testament to our namesake, we have shucked nearly two million fresh oysters since opening. With exceptionally attentive service and an award-winning wine list, Blue Point has earned Cleveland Magazine’s Silver Spoon Award for “Best Seafood Restaurant” every year since opening.

Spanning more than two decades in downtown’s Historic Warehouse District, daily effort and dedication to our mission consistently lands us at the top of Cleveland’s fine dining rankings. Blue Point Grille has proudly received recognition from Zagat Survey, Wall Street Journal, New York Times, Bon Appétit and Ohio Magazine.

Although the national attention is certainly flattering, nothing compares to the recognition we receive from local patrons. In addition to once again earning a Silver Spoon Award as Cleveland’s “Best Seafood Restaurant”, we have also been recognized for “Best” Service, Fine Dining, Wine List and place to ‘See and Be Seen’. “We weren’t born with a Silver Spoon, we’ve earned it!”

Cleveland Plain Dealer and Cleveland.com annually recognize the most outstanding companies in Northeast Ohio. The examination of organizations, large and small, is done through confidential polling of its employees. Blue Point Grille, as part of Hospitality Restaurants, is very proud to be the area’s only restaurant company to have received the coveted Top Workplace award every year since the award’s inception. This recognition serves as a testament to our organization’s unwavering commitment to principals and ideals and care for the loyal staff members who further our company culture.

MEET EXECUTIVE CHEF Jim Shaughnessy

Jim Shaughnessy grew up in Solon, Ohio, where athletics and a close-knit family instilled discipline, teamwork, and a strong work ethic early on. While attending Ohio University, he began his culinary career at The Pub, quickly rising to Head of Back of House operations. In that role, he led kitchen staff, managed systems and standards, and ensured consistent execution in a high-volume environment.

Recognizing his passion for the craft, he enrolled in the Culinary Arts program at Cuyahoga Community College while continuing to build professional experience at Blue Point. Jim began making salads in pantry and was elevated to Executive Chef in due time. His leadership style is rooted in structure, accountability, and teamwork, which are principles shaped both by competitive sports and early kitchen experience.

His love for food began at home, where adventurous family meals and memorable experiences like grilling freshly caught shark on family vacations sparking a lifelong appreciation for quality ingredients and shared meals. Today, he combines technical skills with strong kitchen leadership to create food that is both disciplined in execution and grounded in experience.

LIFT A GLASS AND ENHANCE THE FLAVOR

Wine is our passion, and we deliver this without pretense. Every selection is the product of evaluation by a tasting panel of our company’s sharpest palates - “If we don’t love it – we won’t serve it”!

You’ll find an artful mix of “By the Glass” selections to provide you a path for exploring exciting new regions and styles while maintaining a lineup of tried and true favorites. Our monthly features showcase top wine makers and many exclusive selections available at “wine store” prices... It’s our way of saying “thank you” and introducing stellar wines.

The focus of our wine list is: