Blue Pointe

Reviews

• Detroit News

  September 15, 2009

  Molly Abraham

  David Muer, a cousin of the seafood family's Joe Muer, has run this east side fish and seafood house for many years now, taking over a former Italian restaurant and keeping a few of the Italian dishes.

  David Muer, a cousin of the seafood family's Joe Muer, has run this east side fish and seafood house for many years now, taking over a former Italian restaurant and keeping a few of the Italian dishes. They've faded pretty much into the background now, with a changing list of fresh fish from perch and pickerel to tilapia, shrimp and crablegs, all with simple preparations, baked, broiled, panfried or deepfried. This is not a place for fancy sauces. Accompaniments include soup or salad, vegetable or potato. Some of Joe Muer's specialties are available, including shrimp Ilene, crab balls, creamed spinach and the signature white bean relish. Lately, the restaurant has caused a bit of a flurry with its $2.50 burgers on Tuesdays and Thursdays.

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• Metromix

  September 15, 2009

  Becki Carr

  Dark wood and elegant artwork decorate Blue Pointe, whose menu consists of frog legs, escargot, fresh fish and several rich pasta dishes. Expect a bill of around $30 for an appetizer, entree, dessert and drink.

• METBLOGS

  August 28, 2008

  Mollika

  As of late it seems that I have been eating my way through Detroit.  Well, to be honest and invite shame, I have been eating my way through the city since I got here.  Last night I was introduced to Blue Pointe on the east side - at Cadieux and Warren.  I have driven by that corner a thousand times and never noticed the blue maritime style gem.  The interior is perfectly preserved, old fashioned, with a bar, in dark wood, and bathed in dim lighting.  The $16 and change one pound crab leg special was the draw, and was well worth the trip; but, the fall off the bone ribs will be what gets me back. 

• Gayot

  September 16, 2009

  Gayot

  Diners who frequented the long-closed Joe Muer's in Detroit find great fish in its predecessor's tradition.  
  This restaurant has always been a solid value for moderately priced fish and seafood. Lit by schoolhouse lamps, its paneled walls are brightened with seascapes thanks to longtime proprietor David Muer, a distant relative of the Muers of the long-closed Detroit Joe Muer's and the Chuck Muer chain fame. When Joe Muer's closed, David Muer obtained the recipes for some of its signature dishes, such as shrimp Ilene, baked shrimp in casino butter, crab balls with mustard sauce and creamy white bean relish alongside creamed spinach, and you can find them here. The restaurant believes in the simple preparation of fish such as trout, perch and whitefish, allowing the flavor to come through without the disguise of sauces. Such venerable dishes as finnan haddie survive, too. Service is friendly and informal.