On Point at The Blue Point
When The Blue Point opened a little over 25 years ago, there wasn’t much that anyone could call a town in Duck-a few shops, the beginning of a retail district, a scattering of rental homes and maybe 150 or 200 permanent residents.
The commercial development of Corolla was still a good five to six years in the future, so opening a restaurant in Duck was a little like opening an inn at the end of a dead end road.
But what partners John Powers and Sam McCann understood from the beginning was that to be successful the dining experience had to be memorable. And for the entire 25 year history of The Blue Point certain things have never changed. The view of the Currituck Sound is exquisite, the service is excellent and most importantly the food has always been innovative and unforgettable.
Instant success. So successful, in fact, that the restaurant has undergone two major makeovers and now looks nothing like the original, which featured a lot of outdoor seating.
The look may have changed, but Executive Chef Sam McCann’s genius in the kitchen is constant. It’s difficult to find a particular favorite because one of the signature features of McCann’s style is his insistence on using fresh local ingredients, which means the menu is constantly changing depending on seasonal availability.
There are some regulars though. The she crab soup is a staple that keeps diners coming back, the crab cakes are in a class of their own, and the beef tenderloin is sublime.
A personal favorite, which is only available on the lunch menu, is the house smoked pork barbeque sandwich—that’s eastern NC BBQ, vinegar based, and cooked to perfection.
And then there are the desserts. For anyone who did not grow up in the South, this is the place to try pecan pie. It is served warm with a dollop of homemade ice cream.
Reservations are generally a good idea for dinner. Seating for lunch is not usually a problem, although in the summer season it can be very busy.
If you don’t make a reservation, you can always check the bar for seating. The drink choices are innovative and as well prepared as the food. There is always a seasonal cocktail using local ingredients.
Current hours of operation are as follows: Lunch Tuesday through Sunday 11:30 – 2:30, and Dinner every day 5:00 – 9:30. Those hours may change during the off-season