06/10/2008Provided by Citysearch -
Let's just say we flew from Hawaii, drove from LAX to San Diego specifically to eat at Blue Point! Well sort of, we were supposed to stay in Anaheim for 3 nights but only stayed 2 nights. We spent the day driving, sleeping in San Diego, ate dinner, slept and went to Anaheim. So sort of...
I think what makes the Blue Point so special is the flavors and the techniques exhibited by Chef Jonathan Hale and his staff. I say techniques because of the perfection of the fish as well as their steaks. My first visit in April during a business trip I ordered the NY steak and had to remind myself it wasn't a filet. It was tender and done to perfection. This time we had fresh oysters, shrimp cocktail, soup, halibut and ribeye. Everything was superb! The flavors were distinct in every dish with a ""WoW"" factor in every bite.
Let me also mention that on both occasions the wait staff was incredible with great advice and answers to our questions. They made the experience so much enjoyable. Getting back to Jonathan, we had a chance to meet him as he was walking by and let me just say that he is truly a gentleman and very approachable. He truly makes this a special restaurant that we will frequent anytime we are in CA. I told him to open one in HI!