/Restaurant Spotlight: Blu Pointe (Wine Spectator)

Restaurant Spotlight: Blu Pointe (Wine Spectator)

Blu Pointe's 6,300-bottle inventory helps decorate the dining room.

Photo by: Blu Pointe

Blu Pointe’s 6,300-bottle inventory helps decorate the dining room.

On the coast of Newburgh, N.Y., Blu Pointe takes advantage of its Hudson Valley setting by showcasing the region’s prized ingredients and wine producers. Chef Jeffrey Greene’s seasonal specials highlight produce at its peak, sourced through personal relationships with nearby farmers. The American menu ranges from fresh seafood platters to hearty entrées from both land and sea, plus a selection of sharable plates. The 440-label wine list also celebrates locality with many labels from New York producers such as Brotherhood, Lieb Family and Millbrook. At the same time, wine director John Chamorro’s diverse list represents regions around the world, excelling in France, California and Italy. There are an impressive 42 wines available by the glass, including a handful of Coravin selections poured tableside. Most of the 6,300-bottle inventory is displayed in a massive glass-enclosed cellar at the center of the restaurant, and the terrace offers sweeping views of the Hudson River.