GOLD COAST MAGAZINE (March 2006)

By Jeyme Colodne & Keri-Ann Costello

As if the allure of the Seminole Hard Rock Casino wasn't enticing enough with its eclectic nightlife, monthly concerts, high-end shopping and dining choices, they have added yet another reason to visit: Bluepoint Ocean Grill.

Walking into this expansive modern waterfront eatery we were greeted warmly by the hostess and taken to a table near the window, affording us a beautiful view of the lake boasting a fountain that is an exact replica of the famous Bellagio one. Although it was too cold to be seated outside on the terrace, the general manager, Jereld Grinker, assured us it is the most popular place to dine.

Waiting at the table was a generous platter of chilled, assorted shellfish piled high with a sampling of crab legs, succulent lobster tails, plump stone crab claws, peel and eat shrimp, raw oysters and cocktail, minuet and mustard sauces for dipping, all complemented nicely by a bottle of Santa Margarita Pinot Grigio.

Next course was an appetizer of spinach, artichoke and crab dip served with crunchy blue corn chips. Dips such as this are served a lot of places, but Bluepoint's version offers the perfect ratio of cheese to spinach to crab - not to heavy, not too rich - which is great because one isn't left feeling weighed down before the main course arrives. We also sampled the lobster bisque. Again, not too rich or heavy - a nice blend of tomato-y bisque topped with generous crumbles of lobster.

After studying the well-rounded menu and toiling over which mouth-watering Carribean-inspired entree to order, Executive Chef Joel Christy helped us decide on two unique dishes: the hazelnut crusted trout and the island mac & cheese.

Served with mashed potatoes and amazing charred corn, the hazelnut crusted trout, set off with a tomato-shrimp sauce, was nice and crunchy on the outside and deliciously flaky and moist on the inside.

Chock-full of shrimp and topped with three two-ounce lobster tails, the island mac & cheese, a unique twist on an old favorite, certainly lived up to its name. Crunchy little Japanese bread crumbs were sprinkled on top of this Creole-spiced casserole of creamy, cheesy goodness. What better to drink with my island mac & cheese than a sinfully good key lime pie martini served in a glass rimmed with crushed graham cracker. Although the decor is not tropical, I felt that drink had whisked me away to a tropical place.

Instead of bright colors, you find you're surrounded by rich dark wood tones, on both the walls and the furniture. The only island-like feel is created by the paintings of lovely ladies clad in bikinis, wearing come-hither looks on the faces and standing next to their catches of the day.

Bluepoint promises a savory meal in a fun atmosphere - and it delivers.

Back to