Restaurant Spotlight: Blue Point Grille

Cleveland’s Iconic Seafood Restaurant

Blue Point serves the absolute freshest and highest-quality seafood available anywhere.  As a testament to our namesake, we have shucked nearly two million fresh oysters since opening.  Spanning more than two decades in downtown’s Historic Warehouse District, our professional team’s daily effort and dedication to our mission consistently lands us at the top of Cleveland’s fine dining rankings. Blue Point Grille has proudly received recognition from Zagat Survey, Wall Street Journal, New York Times, Bon Appétit and Ohio Magazine. 

Executive Chef Brian Moses

Chef Brian Moses’ extensive culinary career has been influenced by roles at Bouchon in Napa Valley and some of Austin, Texas’ most prestigious restaurants.  His culinary skill is now on display daily at Cleveland’s premier seafood restaurant, Blue Point Grille. 

General Manager Joe Deininger

A born and raised Clevelander, Joe has been in the restaurant business his entire career.  After earning a culinary degree, Joe ventured away from his hometown and managed nationally recognized restaurants for over thirty years.  After nearly twenty years running one of Chicago’s swankiest dinner houses, it was time to head back home to be closer to his family.  Blue Point Grille is fortunate to have someone with his extensive experience directing operations.

General Manager, Joe Deininger & Executive Chef, Brian Moses