The Point - Ale House & Grill
70 Lido Blvd., Point Lookout
Off the beaten path for most, particularly when it’s not beach weather, Point Lookout is a gem of a town worth exploring. Add to that The Point Ale House & Grill, which opened last August, and you’ve got a destination. Busier than one would expect, The Point is already a go-to spot among locals. While Superstorm Sandy did do some damage, the owners — Tom Masi and Bob McDonald — promptly rebuilt and reopened.
The Point is a work in progress, according to award-winning Executive Chef (American Culinary Federations “Chef of the Year,” Long Island Chapter) and CIA graduate, Frank Pignataro. Right now, he’s enhancing the menu to include more seafood. His fare is American with a twist of the unexpected, boasting flavors that truly work. Future plans include outside dining. And as the weather warms up, the French doors will open to catch the cool ocean breeze.
Atmosphere is casual, comfy and clean. Depending on the time of day, you’ll get families or a pub crowd. With 18 flat screen TVs you cannot miss a sporting event or news. You can recharge (literally) on multiple outlets at the bar. Enjoy a meal, some wings, have a drink, or discover an interesting ale. Weekend brunch, we overheard, deserves a rave. Sometimes on Sundays there is live music.
Snacks and appetizers range from $7 to $10. Burgers are $10 to $12, and sandwiches, both served with fries, are $14 to $16. “Big Plates” start at $11 for salads, to $18 for landmark shrimp scampi over linguini with Chardonnay wine sauce. Sides are $3. Desserts are $7 each.
“Loose Cannon” meatballs, the chef’s take on Swedish, included that brand of beer, chili sauce, current jelly and scallions — quite tasty. “Chowder on Point” was a savory blend of clams and vegetables, garnished with a stick of charred bread. Oven roasted tomato soup came with tiny grilled cheese sandwiches on a toothpick was ultimate comfort in a bowl. Crab cakes were sensational, served with mango salsa. Clams casino came with a plenty of bacon. Fat shrimp — a bowl of medium shrimp in barbeque bacon glaze — was topped with a dollop of mashed avocado and chipotle cream, and a layer of black beans and corn.