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Blue Point Grill, Princeton NJ


Restaurants & Bars 8

Blue Point Grill, Princeton NJ

tom246 | Aug 10, 2008 08:10 AM

Fish, fish and more fish. If you want fresh seafood, simply prepared this is the place for you. We have been here many times but have not seen much discussion on the CH board.
Some background: BPG is extremely popular, they do not take reservations and a tranquil late afternoon meal can be very chaotic in just a couple of hours or so.
Weekends are worse than weekdays but it is always busy. I believe you can call ahead during the week.

After an afternoon of touring around we arrived at BPG around 5:00, the outside seating was nearly full, the inside about 1/3 full.
We enjoy outside here and yesterday was beautiful. Service no matter how busy is always top notch. There are several servers and helpers that ensure water is always filled, food arrives at normal intervals etc.

The menu is large and boasts a huge selection of fresh fish and seafood (you can buy from their fishery next door).
Some of the fresh selections include 9 different oysters on the half shell, Mahi Mahi, Redfish, Tuna, Arctic Char, Australian Barramundi, Sable etc, as well as several shrimp, scallop and lobster preparations.

Fresh bread and butter is served when seated. For starters we had salads. DW had spinich and crab salad which also included some grated cheese and cloves of roasted garlic in a lemon vinaigrette and I had the warm goat cheese salad which was 2 large discs of goat cheese with dried cherries, candied pecans in a balsamic dressing.
Both salads were flavorful and a good way to start.

From the large selection of entrees we selected:
The nightly mixed grill which was Wild Keta Salmon and Nova Scotia Halibut, dinner comes with choice of potato, sweet potato and coleslaw was selected with this entree.
I was thinking scallops as they are great here. I noticed a new preparation, Proscuitto wrapped Scallops with Port glaze. I choose garlic smashed potato and coleslaw for the Scallops.
Both entrees were perfectly cooked, simply prepared with touches of lemon and capers (Halibut) and herbs and lemon (Salmon) allowing the flavors to come through.
Scallops were rich and the glaze was complimentary, not overpowering.

If you go to the BPG on a Saturday be sure to go before 6:00 to be certain to beat the craziness. We had a very leisurely dinner and left at 6:30 and there already was a substantial wait.
Enjoyed a very nice August West Pinot Noir with dinner.

Here is a link to their website but be aware that the menu changes often and the one online is very different than the menu I took yesterday when we left. Many more selections on the daily menu that is given out.

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