Blue Point Restaurant
Description: Blue Point
Copyright: SanDiegoRestaurants.com
Restaurant Photos
Restaurant Review
Blue Point Coastal Cuisine: A Gaslamp Treasure
Review by: Lauren Duffy
- Business Dining
- Dining Alone
- Full Bar
- Healthy Options
- Late Dining
- Lounge / Bar
- Meet for a Drink
- Outdoor Seating
- People Watching
- Personal Wines Allowed
- Prix Fixe Menu
- Quiet Conversation
- Romantic Dining
- Special Occasion
- Valet Parking
- Vegetarian
- Wheelchair Access
- Winning Wine List
Features
Blue Point Coastal Cuisine has stood on the corner of Fifth and Market for 13 years, its royal blue awnings standing proud amid the hustle and bustle of Gaslamp streets. When the restaurant was opened by David and Lesley Cohn in the 1990’s, the Gaslamp was still an up-and-coming area, and the location was at the fringes of a developing neighborhood. Since then, the neighborhood has sprung up around it, and Blue Point now sits at the neighborhood’s busiest intersection, equidistant from the convention center, the ballpark, and the newly opened Balboa Theater.
The Gaslamp boundaries have shifted, and there seems no other restaurant as well-suited as Blue Point to sit right in the center. With timeless décor, a menu perched on the brink of freshness, and staff that exudes a welcoming hospitality, Blue Point remains one of the Gaslamp’s most reliable upscale dining destinations.
Entering the restaurant is a stark departure from the bustle of the streets around it. The atmosphere is calm and collected, the staff poised to greet with a smile. The décor pays homage to the classic supper clubs of the 1930s and 40s, with a design that toes the line between subtle and grand, playful and refined. Walls are covered in neutral tones; black-and-white, bistro-style tiles cover the floors; and dark wood paneling weaves throughout the room’s surfaces. Unlike many supper-club inspired interiors, here the space is open, airy, and cheerful. High ceilings and sweeping, floor-to-ceiling windows let natural light fill the room until sunset, when oversized art-deco style lamps infuse the space with a similarly distilled glow.
On one side of the large, open dining room, nearly all the seating is comprised of plush leather booths, which are either surrounded by high backs or frosted glass dividers. At most, one or two other tables are visible from each seat in this section, making these tables ideal for a private, intimate experience. The other side boasts a more open floor plan—and a more accommodating setting for larger parties—with stand-alone tables and views of both the wood-paneled bar and the open kitchen spanning the back wall of the room.
As the restaurant’s name suggests, seafood is the focus of the menu. Executive Chef Jonathan Hale has overseen the kitchen for seven out of the restaurant’s 13 years, bringing an emphasis of freshness, sustainability, and clean, yet inventive preparations. Seafood selections are augmented by classic continental fare—think beef bresaola, roasted rack of lamb, steak frites (which happens to be USDA Prime, 28-day wet-aged steak). In addition, seasonal special menus accompany the traditional selection, with promotions such as the summertime “Seafood Festival” featuring a weekly three-course prix fixe meal, the April “Oyster Festival” with a menu featuring the restaurant’s namesake, and seasonal Copper River Salmon dishes in June.
Once seated, we are quickly greeted with several gifts from the kitchen. First is a basket of warm sourdough and pumpernickel slices, steaming with freshness. The thick, doughy loaves are baked fresh daily at one of Blue Point’s sister restaurants, the Prado in Balboa Park.
Soon after, two gracefully curved, oversized silver spoons are set on the table, each holding a bite-sized portion of diced ahi sashimi tossed with white truffle oil and micro-greens. The amuse bouche is colorful yet simple, an indication of Hale’s inclination to let high-quality ingredients shine of their own accord.
My mouth is dancing when I turn to the wine list. The selection is overseen by General Manager Edmund Burke, who works to ensure the list includes many small producers and hand-crafted wines. It includes gems such as a 2006 Mer Soelil Silver Chardonnay from the Santa Lucia Highlands, a full, buttery chardonnay that proves luxuriously silky, and a 2007 Patricia Green Sauvignon Blanc from Oregon, 2007, a crisp, citrusy wine just begging to accompany shellfish.
Our menu choices begin—how else?—with a half-dozen raw oysters. The oyster selection changes weekly, with the kitchen always securing at least three different varieties. On this late-August evening, the selection includes Fanny Bay, Malpac, and a New Zealand variety. The oysters are arrayed on a bed of sea salt, accompanied by a trio of mignonettes: traditional, chipotle, and sake-ginger. As we bring the rough shells to our lips, letting the already loosened bivalves slide across our tongues and relishing in the salty brine that follows, I feel as if there is no more classic moment in a meal.
Shrimp and Lobster Potstickers are a wonderful transformation of seafood and a huge departure from the simplicity of the oysters. Five half-moon dumplings are arrayed in a shallow pool of lemongrass ponzu glaze, beside a colorful salad of hot and sour cucumbers and pickled ginger. The potsitickers are a masterful creation of texture—one pan-seared side is crisp and substantial, the flip side is silky and supple. The center is plump with seafood yet the flavors are subtle—the tender shrimp and moist, shredded crab embrace the flavors of the tart and tangy lemongrass ponzu sauce. Between bites, the crispy cucumbers lend a sweet repose, while hidden pieces of diced jalapeño offer a lingering kick. It's a playful dish that only begins to demonstrate Hale's creative interpretations.
We pause between courses with Hale’s renowned Lobster Bisque, a classic interlude amid great creativity. Hale’s version is a rich interpretation that incorporates port wine in lieu of the more traditional white wine, lending a deep, savory undertone. The rust-colored soup is lush and silky, the smooth texture studded with thick pieces of lobster claw and garnished with micro chives and a sprig of rosemary. Aside from lending a vibrant color to the dish, the lobster pieces offer a burst of moist purity amid the rich, blended flavors. Alternating between liquid and solid, each bite is a decadent treat, and although it is rich, it is not heavy, and we don't stop enjoying the bisque’s deep, elegant flavor until we can see the whites of our bowls.
The Pan Seared Dayboat Scallops are a treat. Four enormous scallops, each nearly as large as a tennis ball, are prepared expertly—gently seared on top, pale and buttery in the center. Plated close together, the scallops hold a tower of round, green ravioli between them. The entire structure sits in a thick, textured sauce boasting a bold lemon flavor and peppered with thick slices of caramelized shallots and herbs. The scallops prove phenomenal unadorned, but bolstered by a piece of caramelized shallot and a hint of tangy herb sauce, they take on a dimension that is both savory and sharp. Between bites of scallop, the goat cheese and portobello ravioli prove rich and resonant, providing a completely different texture and a transporting flavor that shocks the palate. Transitioning from sweet, pure scallop to tangy, rich goat cheese and piquant, lemony cream sauce, each bite is intriguing and unique.
The showstopper of the meal is the Crab and Pancetta Stuffed Whole Trout. It is the most creative, intriguing transformation of seafood I have come across in some time. A whole trout arrives, its pale silver skin glistening under a layer of toasted, slivered almonds, resting atop a bed of pale yellow mustard butter sauce and a drizzle of cider reduction. The crisp skin pulls from the flesh easily, revealing a pale pink filet propped up on a fluffy bed of pale pulled crab. A bite is unexpectedly rich and multidimensional, the crab stuffing boasting a smoky, rich flavor that contrasts the sweet fish's flesh. Nearly every taste is represented—the crab is milky and sweet, the pancetta providing bursts of saltiness, the cider reduction lending a sharp tang, and the almonds contributing an underlying savoriness. It is an inspired dish full of rich, earthy flavors, a surprising triumph for something that originated in the sea.
Desserts are overseen in-house, and prove the same innovative creativity as the rest of the menu. Peach Strudel takes advantage of in-season stone fruit, featuring a sugary sweet pastry shell filled with fresh, moist peaches. Resting next to the pastry is a ball of amaretto-flavored gelato on a base of blueberry puree, lifting the flavors from simple to complex.
Ricotta Cheesecake is elegant and formal, a round, individual-sized cake sliced into half circles and leaned against one another, accompanied by a scoop of raspberry sorbet in a blackberry puree. The pale, fluffy cheesecake proves the perfect end to the meal—rustic and comforting, yet simultaneously elegant and satisfying, it is yet another example of how the kitchen delivers unexpected flavors from multidimensional combinations of ingredients.
There is not a single aspect of our experience at Blue Point that fails to impress. The setting is welcoming and refined, the service gracious and professional, and the food—well, the food would probably win me over even without the other elements. As we leave, the room has filled with a jovial crowd—couples in intimate booths, groups of friends around larger tables—and it is clear that the restaurant has garnered a well-deserved reputation. I can’t wait to help spread the word.
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Customer Reviews
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The Hot Corner
Name: Randall | Date: June.24.2010
Blue Point offers a great selection of seafood, steak and lamb, and has consistently proved to be one of downtown San Diego's great places to eat. Don't miss the Dean Martin style martinis, complete with their own sidecar.
A new favourite!
Name: Dara | Date: April.29.2010
Really excellent food and top notch service from friendly waiters. We had the oysters and ahi sashimi to start, and the miso marinated black alaskan cod and the lobster encrusted sea bass as entrees - absolutely delicious and flavoursome, the fish just dissolved in the mouth. Will definitely be going back as soon as possible!
Blue Point is GREAT
Name: Andy | Date: March.19.2010
Ignore any negative comments about Blue Point. Just make a reservation and go.
Great service and pleasant atmosphere
Name: Richard | Date: March.18.2010
Semi-sophisticated downtown restaurant with a high level of prompt courteous service.
The Blue Point
Name: Jonathan | Date: February.19.2010
Very tasty, the restaurant team was very organized and knowledgable
Amazing Experience
Name: Teresa | Date: January.18.2010
Since we moved out to Ramona we don't get many chances to dine in the gaslamp. We decided to try the Blue Point after reading the reviews. So glad we did.... Our Server Chris was great. I ordered a Lavender Lemon Drop...it was like being a kid in a malt shop, they brought you the extra which was another complete martini. Chris suprised us with 2 large spoons full of great sashimi while we were looking over the menu. Appertizers were the Lobster Bisque and the Smoked Salmon Plate, both were very good. Entrees: I chose the Lobster crusted Halibut....So good!, & Hubby chose the Crab and Pancetta stuffed Trout. He loved this dish....He said it was the best restaurant dish he has ever had in his 50 years of life. Then Chris suprised us with a chocolate desert that was the perfect way to end the night. He made our experience one of our best in the Gaslamp. The only downside was the winelist, the most cheapest stuff you can get at 7-11 was way expensive. Settled on La Crema Chardonnay which is a decent wine for $40. All in all we will go back!
Blue Point: Still one of my favorites
Name: Andy | Date: December.27.2009
Four of us ate at Blue Point the other night, and having eaten there a number of times over the years, I still can say it's one of my favorite restaurants in San Diego. The food is always excellent and the wait staff is first rate. It's not cheap, the 4 of us got out of there for just under $300, including tip, but every once in a while, you have to go since it's worth it.
Nice place!
Name: Gines | Date: November.03.2009 This was my first time in Blue point. A little bit loud but service and food was very good. Nice place to visit probably with friends. Definitely I will recommend this place to others
Americas Finest City....And.....Restaurant!!!!
Name: Jacob | Date: September.20.2009
My friend and I have been trying to go here for over 2 years but we just did not have the $$$ to do so. I finally came up on some $$$ and what a perfect time for that to happen...It was my friends 28th birthday. I made reservations for 6PM two days prior, and each day called in to check if our reservation was still in tact.
On the day of us going, Our table was ready and our waiter (Chris) greeted us when we got there. The black leather seats cushioned me, and the waiter even put on my lap napkin! WHAT SERVICE!!! We started with the Lobster Bisque while we waited for our main course to be sent to the table, YUM!!! Our bread basket came, and it was warm to the touch-and the butter just melted when it touched the bread..... We ended up having 3 baskets full!!!
Our waiter and bussers NEVER allowed our glasses of water to empty, nor did they allow us to see the bottom of our bread baskets either....There was another basket of bread placed at the table just as we finished each basket. Never once did we have to call out to a waiter for anything that he forgot because our waiter was right there right when we needed him....With all the food we orded I exspected a waiter to goof up, but nope! I was wrong, he knew who ordered what and even offered recommendations to make the meal more tasteful... The bussers took our plates and set up our next meal courses right on schedule...The only communication needed between the waiters, bussers and us was "Is everything going well tonight, enjoying your meal gentlemen?...We never had to ask for anything!...It was just PERFECT!!!!
We had Ginger Jack which went VERY well with the food! WOW! Myself being from the east coast, Massachusetts, I love seafood! I ordered Scallops...BIG & JUICY they were!!! Could taste the ocean in them...Did not taste like they were just taken out of the freezer at all....I felt like I was back at home near the Atlanic again... My friend got the Ahi dinner, and he downed it with a loud "UMMM" with every bit he took...When our meals were done, the chocolate birthday cake came out with me not even having to cue up the waiters....they came out with the cake along with a lit candle....my friend just loved it!!! He was sooo happy, smiled ear to ear!!!....
We were not done yet though. We wanted to get really stuffed up for the night so that we could possibly skip breakfast the next morning (Which we did) We ended up getting our own sinker orders..Me being a chocolate-a-holic I had to order the Chocolate Tour...YUMMY!!!! The chocolate was sooo rich! Salty as rich chocolate is supposed to be!!! My stomach was crying with tears of joy! My friend ended up with the lemon pie...He loved it soo much that he ate every bite, he was totally lost in the pie that we didnt even converse with each other!!!
Our final price tag was $196.60 including the $40.00 tip for OUTSTANDING SERVICE!!! Not over priced at all...Being from the east coast and being a seafood eater, I can say Blue Point is tha place to go!....Hopefully I wont have to wait sooo long to go back to Blue Point again. It is a WINNER!!!
Behaviour of one left bitter taste
Name: Benjamin | Date: August.15.2009 My family and I dined out at Blue Point twice during our stay in San Diego. No complaints from our first visit. The food was excellent and our waitress was pleasant, attentive and knowledgeable when asked about the menu. It was in fact, one of the best seafood restaurants we have dined at in a long time. Based on this we decided to go back for our final meal in the city. Again, the food was excellent though we were quite irritated to say the least when the main courses were brought out to us whilst I was still eating my appetiser. This was something we were not expecting from a restaurant which had previously proved itself to be very classy, and something which was a first to myself. After informing the manager of this and receiving her apology, our waiter was given a stern talking to. I must add that it was actually not our waiter who had delivered the entrees to our table, so this perhaps was a little unfair. However, from this point onwards, our waiter did not speak a word to us, did not thank us when we finished our meal and for this reason his tip was cut. Looking back his petulant and childish behaviour should have earned him nothing. How easy it would have been for him to apologise for the slight disruption in what was otherwise a very enjoyable meal. He would have had his full tip, since we had no complaints with him prior to this, and I would have no reason to knock any stars off of this review. I only wish we had gotten his name, since this type of behaviour is entirely unprofessional and certainly not up to the excellent standard of service we expected and had received from our first meal here.
BLUE POINT
Name: Kevin | Date: April.23.2009 Wonderful atmosphere. Best downtown dining. Close to clubs, bars, mall, and ball park. Excellent waitress who catered to every need. Keep us well informed on drink specials, wines, and dinner specials. Food was amazing. Dill crusted salmon was outstanding as well as the halibut. Dessert was to die for. Rich, velvety chocolate cake with an amazing presentation. recommend to all!!!
GREAT EATS IN THE GASLAMP
Name: EUGENE | Date: February.07.2008 MY WIFE AND I,VISITORS FROM LANDLOCKED KANSAS HAD HIGH EXPECTATIONS FOR SAN DIEGO SEA FOOD AND BLUE POINT RESTAURANT DELIVERED THE GOODS! ON A BUSY SATURDAY NIGHT, WE WERE SEATED AT EXACTLY OUR RESERVATION TIME AND WITH OUR DRINKS, WE WERE SERVED A COMPLIMENTARY TUNA TARTARE WITH DELICIOUS BREAD.OUR ENTREES OF SWORDFISH AND SALMON WERE PERFECTLY PREPARED AND BEAUTIFULLY PRESENTED.THE HOUSE WHITE WINE WAS A PERKY AND TASTFUL OREGON 2006 PINOT GRIS. THE NOISE LEVEL AT THIS POPULAR RESTAURANT WAS ON THE COMFORTABLE SIDE OF LOUD WITH NO INTRUSIVE MUSIC AND THE WAIT STAFF WAS ATTENTIVE AND EFFICIENT ESPECIALY OUR WAITER, PATRICK.IT WAS A MEMORABLE FAREWELL DINNER BEFORE RETURNING HOME WITH FOND MEMORIES OF SAN DIEGO!
Superb!
Name: Sandra | Date: November.22.2007 I ate with 5 others on a recent Sunday night. The atmosphere was lively and fun. The food was outstanding. The warm and crusty bread choices with butter started things off. The salads were outstanding. The caesar was particularly good. The bisque won raves. The calamari was thick (although the sauce was a bit heavy)and prepared perfectly. The crab cake was the only disappointing appetizer. It was a bit soft and bready. The entrees were huge. The pork and swordfish portions could have easily served three people. And the wine list was outstanding. We were too full to have dessert. Our waiter was helpful, prompt, and professional. I would return here eagerly.
Well Beyond Expectations!
Name: Isidro | Date: October.14.2007
I live in Garden Grove and went there for the first time with a very lovely lady who was also thoroughly impressed. We began with the Oyster Bar then moved on to the Lobster Bisque. She ordered Filet Mignon, I had the Chef's special; Pacific Red Snapper with Lobster Rolls. The presentation was outstanding; every thing we ate was delicious and everyone who took care of us was courteous and smiling as though they really enjoyed their jobs.
Our Waiter, Patrick is the consummate professional, while also friendly and personable, and I can't help believing the entire staff is as well. Our reservations were early, before very many people had arrived, which offered a pleasant way to begin our dinner. By the time we were into our main course, we could see just how quickly the place fills up, with a crowd which seemed comprised of many regulars--who obviously enjoy their moments spent there.
Oh, and regarding price: It's a relative issue! I actually believe them to be quite reasonable, considering all the other places I've dined, from which I'd longed for some way to extract a refund for unrealized expectations. A pleasant, overall dining experience at Blue Point is not nearly such a gamble. I will definitely be back and will tell others about it as well!
Oustanding
Name: Ronald | Date: September.09.2007 My wife and I went to the Blue Point last Thursday night to celebrate my retirement. We were not let down. The food and service were both excellent and we would go back again next time we are in San Diego. The pressed arugula salad is to die for. Terrific place! Ron & Susan Phoenix
Freshest & most original seafood ever!
Name: Carolyn | Date: June.15.2007 Blue Point's excellent food, presentation & service made my husband's birthday evening there memorable. The seafood tower for two was wonderful, as was the salmon. The seafood was perfectly chilled, service was attentive & friendly (Kiev, our waiter) without being intrusive. Start with an excellent Lemon Drop martini (extra left on table for re-filling) Wish we could have sampled it all! Perhaps on our next visit to San Diego..by far, the best restaurant in the area and we tried several in La Jolla that had been well recommended. Pricey, but worth every penny--
10 Stars.... Worth the extra $$
Name: Steven | Date: February.15.2007 Professional & friendly waitstaff, great ambiance, food superb... a little on the high side but worth every penny... I have dined here several times and never been disappointed.... Try the Seafood Tower.....
Absolutely Amazing!
Name: Michael | Date: January.07.2007 My wife & I dined the evening of Jan. 6th for our 16th wedding anniversary. I must say, this is THE best dining experience we have had, and will definitely be back! We arrived 30 min. early for our reservation & were seated promptly with a view overlooking the downtown action. Exec. Chef Jonathan Hale personally recommended a couple of appetizers & an array of meal selections which were amazing. The Crabcake appetizers melted in our mouth, while both the entrees we chose & shared were prepared to perfection. Finally, a dessert platter to die for, to satisfy our palette. Our waiter (Chris) was also amazing with his great service & friendly conversation. We look forward to our next dining experience here!
Great Service, Medicore Dinner
Name: Christy | Date: October.23.2006 First this is a great location and I believe she was one of the restaurant managers was really nice and she gave us a great wine selection. The food however was not worth the price my husband had the surf and turf and was very disappointed it was an overcooked dry filet and one piece of very small prawn, I had the NY steak which was also very dry and no flavor. However when we told the waitress she was very apologetic and they comped us our deserts. They really tried to make it right. I think we would probably give it another try.
Handled a Single Diner very well
Name: Burton | Date: July.30.2006 The Ciopino was wonderful and the service also - which is often the hardest thing for a restaurant to do - single diners don't have anyone to talk to to cover up the few minutes between the salad and the main.
Fabulous!
Name: Cristian | Date: February.24.2006 Excellent food, prompt seating, excellent, courteous and professional service, accomodating special requests with no difficulty. Absolutely loved their oyster bar, food was extremely well prepared. Suggestions requested were great and true to their advertisement. We will definitely be back!
Great Food, Great Experience
Name: Diana | Date: May.31.2005 Terrific service, promptly seated, excellent food.
Good, but pricey...
Name: Ron | Date: November.18.2004 Recently took 5 guests there for a business dinner. First off, they present exceptional cocktails and martinis! They brought out the 'extra' booze from the shaker in a nice chilled cruets. Food was very good and the selection was extensive enough that the varied preferences of the entire group were accomodated quite nicely. Absolutely cannot complain about the setting either; extremely classy and well organized for a great ambiance. The only reason I couldn't give them a five-star was their prices. I'm willing to pay for high quality (and will do so again at Blue Point), but I felt they were gouging a bit to capitalize on their present popularity. No where in San Diego will you pay a similar price for the same cuisine and atmosphere. So, if you don't mind them charging exhorbitant prices just because they can, you'll enjoy every other aspect.
okay but pricey
Name: Donna | Date: November.13.2004 We (husband and I) dined here on Saturday nite after making online reservation on Friday. We ordered drinks and oysters on the half shell, which were okay. For the entree, we both had the australian lobster. The lobster was very tender with excellent taste. Service was a little slow considering we went early before the dinner crowd showed up.
we will be back
Name: john | Date: March.23.2003 Outstanding dining experience! We got in early on a Sat. evening and watched as the place filled up. Great window table to view downtown life and our excellent waiter(Justin) was attentive but unobtrusive. Presentation and food were equal to rave reviews. This was the first of many visits.
Food was outstanding!
Name: Renee | Date: March.20.2003 I would like to thank the Blue Point Restaurant for accommodating us on Saturday night. All of us enjoyed our evening, and the food was outstanding! I would also like to thank our waiter, Ryan...he was so attentive to us, we really enjoyed him! He made our evening that much better! We will definately be coming back..thanks again!
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Restaurant Info
| Cuisine: | Seafood |
|---|---|
| Neighborhood: | Downtown |
| Cost: | 3 |
| Dress Code: | Casual to Semi-formal |
| Tel: | (619) 233-6623 |
| Website: | Website |
| E-mail: | |
| Open Since: | 1995 |
| Cuisine: | Seafood |
| Neighborhood: | Downtown |
| Cost: | 3 |
| Dress Code: | Casual to Semi-formal |
| Tel: | (619) 233-6623 |
| Website: | Website |
| E-mail: | |
| Open Since: | 1995 |
Map & Directions
Address: 565 5th Avenue, San Diego, CA 92101Menus & Wine List
Business Hours
| Monday |
Dinner: 5:00PM - 10:00PM Happy Hours: 5:00PM - 6:30PM |
|---|---|
| Tuesday |
Dinner: 5:00PM - 10:00PM Happy Hours: 5:00PM - 6:30PM |
| Wednesday |
Dinner: 5:00PM - 10:00PM Happy Hours: 5:00PM - 6:30PM |
| Thursday |
Dinner: 5:00PM - 10:00PM Happy Hours: 5:00PM - 6:30PM |
| Friday |
Dinner: 5:00PM - 11:00PM Happy Hours: 5:00PM - 6:30PM |
| Saturday |
Dinner: 5:00PM - 11:00PM |
| Sunday |
Dinner: 5:00PM - 10:00PM |
Chef Profile
Executive Chef Jonathan Hale
Blue Point’s Executive Chef, Jonathan Hale, was born in India and displayed interest in culinary pursuits at an early age. He eventually moved to London during his childhood, and became captivated with the restaurant industry when a friend of his mother, a food critic for the New York Times, used to regale them with stories about his many reviews at fine restaurants.
He worked as a waiter in restaurants during his late teens, and then went through a traditional, four-year college program to earn his Bachelors Degree in United States history. For the next few years, he traveled and subsequently made the decision to pursue a career in the culinary industry.
Chef Hale undertook an exhaustive course of study at the prestigious Culinary Institute of America in Hyde Park, New York. After his graduation from the august cooking academy in 1991, he moved to Hawaii.
Jonathan spent over seven years with the renowned Pacific Cafe Group working at their restaurants on the islands of Maui and Kauai. While living in the tropical environment of the Hawaiian Archipelago, Jonathan became even more aware of the role that fresh fruits and vegetables play in creating stunning dishes that are also high in nutritional value.
He also developed a passion for excruciatingly fresh seafood and the many ways that it can be prepared. At the conclusion of his tenure in Hawaii, Chef Hale sought out David Cohn, of the Cohn Restaurant Group in San Diego, and convinced him that he would be a valuable asset as Executive Chef at Blue Point Coastal Cuisine. After he was hired, Chef Jonathan Hail made good on his promise of helping elevate the restaurant to a new level of acclaim.
Each day, Jonathan selects only the best seafood, meats, and poultry from market resources around the world to use in his signature dishes, and make sure that diners at Blue Point enjoy nothing but the finest of ingredients in anything on the menu that they choose to order. Without a doubt, Chef Jonathan Hail has raised the bar on cooking standards at restaurants in the Gaslamp Quarter, and around the entire city.
Signature Recipes
Recipe Name
| Course: | Dessert |
|---|---|
| Cuisine: | French |
| Main Ingredient: | Chocolate |
| Cooking Method: | Dessert |
| Occasion: | Any occasion |
| About: | This is a traditional French style Mousse au Chocolat |
| Serves | 2-5 |
Part 1. Chocolate Mousse
Ingredients
6 oz. semisweet cooking chocolate
1/3 cup milk
4 oz. (about 1/2 cup) finely granulated sugar
2 egg whites
1/2 cup heavy cream
Directions
Place chocolate in to top of a double boiler. Add the milk and heat slowly until chocolate is melted. The mixture should be fairly thick. Stir in sugar and let the mixture cool.
Beat two eggs whites until stiff and fold into the cooled chocolate mixture. Whip the heavy cream, fold into the mousse, and serve at once. Add more whipped cream if you desire a lighter consistency.
Note:
Recipe can be served with seasonal fruits, poached pears, berries and so on. Add a splash of dark rum or Kahlua if desired.
Part 2. Rasberry Syrup
Ingredients
6 oz. semisweet cooking chocolate
1/3 cup milk
4 oz. (about 1/2 cup) finely granulated sugar
2 egg whites
1/2 cup heavy cream
Directions
Place chocolate in to top of a double boiler. Add the milk and heat slowly until chocolate is melted. The mixture should be fairly thick. Stir in sugar and let the mixture cool.
Beat two eggs whites until stiff and fold into the cooled chocolate mixture. Whip the heavy cream, fold into the mousse, and serve at once. Add more whipped cream if you desire a lighter consistency.
Note:
Recipe can be served with seasonal fruits, poached pears, berries and so on. Add a splash of dark rum or Kahlua if desired.
Tip
Recipe can be served with seasonal fruits, poached pears, berries and so on. Add a splash of dark rum or Kahlua if desired.
Special Offers & Coupons
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Calendar of Events
Job Opportunities
Cooks,Dishwashers
| Job Type: | Part-Time |
|---|---|
| Industry: | Restaurant - Food Service |
| Restaurant: | Red Pearl Kitchen |
| Salary Range: | based unpon experience |
| Job Description: | Our level of service requires knowledge of inventory, cost control, and sanitation procedures. Our employees must be excellent communicators that can contribute to a dynamic kitchen team. We are always looking for exceptional, energetic people who understand customer service and have a passion for providing the perfect guest experience. We continually strive to employ professional individuals who have fun while realizing organizational and personal goals. Our mission as an employer is to be a proficient and growth oriented organization while maintaining our ability to be flexible and adaptive to the needs and desires of our guests and our employees. |
Managers, Chefs
| Job Type: | Full-Time |
|---|---|
| Industry: | Restaurant - Food Service |
| Restaurant: | Red Pearl Kitchen |
| Salary Range: | open-based upon experience |
| Job Description: | Our level of service requires all our management to be hands-on, they must have an extensive knowledge of inventory, cost control, and sanitation procedures. They must be excellent communicators that can contribute to a dynamic team. PROFESSIONALS ONLY We are always looking for exceptional, energetic people who understand customer service and have a passion for providing the perfect guest experience. We continually strive to employ professional individuals who have fun while realizing organizational and personal goals. Our mission as an employer is to be a proficient and growth oriented organization while maintaining our ability to be flexible and adaptive to the needs and desires of our guests and our employees. It is our goal to employ culinary creatives and restaurant professionals who will thrive in our exciting and dynamic establishment who are bright, talented, and understand how to deal with the public and enjoy doing it. |
Servers, Bartenders, Bussers
| Job Type: | Part-Time |
|---|---|
| Industry: | Restaurant - Food Service |
| Restaurant: | Red Pearl Kitchen |
| Salary Range: | minimum wage plus tips |
| Job Description: | We are always looking for exceptional, energetic people who understand customer service and have a passion for providing the perfect guest experience. We continually strive to employ professional individuals who have fun while realizing organizational and personal goals. Our mission as an employer is to be a proficient and growth oriented organizationtrol, and sanitation procedures. They must be excellent communicators that can contribute to a dynamic team. It is our goal to employ culinary creatives and restaurant professionals who will thrive in our exciting and dynamic establishment who are bright, talented, and understand how to deal with the public and enjoy doing it. Our employees are guest-focused individuals who believe in putting the comfort and happiness of guests first and doing whatever it takes to deliver fine food and drink, artful service, and remarkable hospitality. Second best will not do. Professionalism is key. |
Line Cook
| Job Type: | Full-Time |
|---|---|
| Industry: | Restaurant - Food Service |
| Restaurant: | Kemo Sabe |
| Salary Range: | DOE |
| Job Description: | Kemo Sabe is seeking a bilingual line cook. Must have 2 years experience. If you are quick, organized and have what it takes to impress our guests, please e-mail your resume to kemosabe@cohrestuarants.com. |
experienced line cook
| Job Type: | Full-Time |
|---|---|
| Industry: | Restaurant - Food Service |
| Restaurant: | Crab Catcher |
| Salary Range: | $9.50 |
| Job Description: | oyster bar/line cook |
experienced night server
| Job Type: | Part-Time |
|---|---|
| Industry: | Restaurant - Food Service |
| Restaurant: | Crab Catcher |
| Salary Range: | minimum wage, plus tips |
| Job Description: |
Bussers
| Job Type: | Part-Time |
|---|---|
| Industry: | Restaurant - Food Service |
| Restaurant: | La Fiesta |
| Salary Range: | base + tips |
| Job Description: |
Line Cook and Sous Chef
| Job Type: | Full-Time |
|---|---|
| Industry: | Restaurant - Food Service |
| Restaurant: | Bella Luna |
| Salary Range: | TBD on experience |
| Job Description: | Sous Chef with Italian cooking experience, line cook with same, must be able to work days or evenings, must be able to work with others, and be dependable. |
Hostess
| Job Type: | Part-Time |
|---|---|
| Industry: | Restaurant - Food Service |
| Restaurant: | Osetra - The Fish House |
| Salary Range: | $7.50 + Tips |
| Job Description: | Osetra the Fish House is looking for evening shift hostess. Please email your resume to jobs@osetrafishhouse.com. No phone calls please! |
Waiter
| Job Type: | Part-Time |
|---|---|
| Industry: | Restaurant - Food Service |
| Restaurant: | Osetra - The Fish House |
| Salary Range: | $7.50 + Tips |
| Job Description: | Osetra the Fishouse is looking for an experienced waiters. At least two years of fine dining experience is required. Please email your resume to jobs@osetrafishhouse.com. Please no phone calls! |
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