Blupoint Oyster House brings seafood and more to Meridian Kessler

Blupoint Oyster House brings seafood and more to Meridian KesslerPhoto: Blupoint Oyster House/Yelp
Published on June 10, 2020

Seafood fans, rejoice: there's a new spot in town to get your fix. Located at 5858 N. College Ave. in Meridian Kessler, the newcomer is called Blupoint Oyster House.

With its nautical theme, Blupoint Oyster House pays homage to Italian-born restauranteur and owner Gino Pizzi's childhood. "In the Pizzi family kitchen in Liguria, Italy, the dinner table was a treasured space for family and friends, and fresh seafood was a way of life," according to the business's website.

The menu features a variety of hot and cold small plates, pasta dishes and salads. Look for a rotating selection of oysters, linguine with clam sauce and grilled octopus (with castelveltrano olives, potatoes and lemon chili vinaigrette). Enjoy your meal on the restaurant's patio with a cocktail or glass of wine.  

With a 4.5-star rating out of four reviews on Yelp so far, the new bar has been warmly received by patrons.

Melissa L. who was among the first Yelpers to review the new spot on May 29, wrote, "We started with oysters. They were delicious, especially with the different dipping sauces. I opted for the grilled calamari and scallop ceviche. I substituted the potatoes for arugula with the calamari, and it was so delicious! My fiancé got the clam linguine with grilled shrimp. So good!"

Yelper Jason E. added, “I would definitely return. All the seafood was tasty. Limited bourbon selection and limited wine selection by the glass. Pistachio ricotta cheese cake is unique and delicious."

Intrigued? Stop in to try it for yourself. Blupoint Oyster House is open from 5 p.m.–9 p.m. on Tuesday-Thursday and 5 p.m.–10 p.m. on Friday and Saturday. (It's closed on Monday and Sunday.)

Want to keep your finger on the pulse of new businesses in Indianapolis? Here's what else opened recently near you.

This story was created automatically using local business data, then reviewed and augmented by an editor. Click here for more about what we're doing. Got thoughts? Go here to share your feedback.