Cuisine:

• American
• Asian
• Others
• Sushi bar

Blue Pointe Description:
The distinctive curved roofline of Buckhead's Pinnacle Building announces your arrival at BluePointe, which feels very Manhattan. This sweeping, eye-catching space forms a startling dining environment divided into two zones by a bright red barrel-shaped partition. Executive chef Doug Turbush brings a fresh yet practiced eye to this menu, as he's been on staff for a long time. BluePointe is many things: a sushi bar, a wine bar and a tapas bar. The appetizers could easily serve as tapas for the table. Among them, the wok-fried calamari pasta with pencil thin asparagus and chili is a house standard. Seared rare Kobe beef adorns a salad with Asian lettuces. The crispy duck breast keeps the faith with a slightly Asian touch that marks the kitchen; in this instance a Panang curry with savoy cabbage. The meaty short ribs braised with Thai eggplant and a green curry would delight the King. Desserts, which change frequently, are at the apex of professionalism. Keep an eye out for specials that capture market and seasonal ingredients. The unadventurous will find plenty of steak to make them smile. BluePointe's deep wine list has many good values and is well-stocked above the $100 mark, but some excellent values come in well below that figure. One complaint, though, is that we find it hard to choose an appropriate wine for many of the dishes from the by-the-glass list.


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