Traditionally, Indiana is not a state known for seafood. However, there is a restaurant in downtown Valparaiso that is doing its best to bridge the gap between our landlocked state and the many seafood delicacies the ocean has to offer.
Located on the north side of the downtown Valparaiso square is Blue Point, a restaurant known for its fresh seafood. Blue Point opened in May of 2016 in the site of the former Tommy B’s. Eddie Luick, owner and executive chef, discussed what makes Blue Point a unique member of the Downtown Valpo Restaurant Group.
“When I opened, I wanted to do what no one else was doing and that was being unique. There was nowhere, really, to find good seafood, fresh seafood without having to travel to Chicago. I opened this up featuring fresh seafood that comes in six days a week.”
Luick, who has spent the past 26 years working in the restaurant industry throughout Northwest Indiana, has made it his mission to serve fresh seafood from all parts of the world.
Eddie explained, “I have a fish broker out of Chicago that I deal direct with daily. I can get a lead on what is on the market and what is coming in tomorrow. All the fish flown in fresh from Greece, from Hawaii, all over the United States. When it comes off of the plane, it hits the truck and comes directly to me. Our fresh oysters are brought in and shucked daily and our sushi is hand-rolled fresh to order.”
If you are looking for a particular food and drink pairing, Blue Point runs specials that can be found on their website.
“Monday through Thursday there’s always a drink special and food special that pair together from the time we open until the time we close. Some nights I do oysters and martinis; sometimes I do Peony shrimp buckets and Moscow Mules.” During the Popcorn Festival, Blue Point runs different menus throughout the weekend. “I focus on a quicker lunch menu and then we go into a full dinner menu after 5 o’clock, when the streets re-open.”
The Downtown Valpo Restaurant Group is a group of 9 different restaurants run by local restaurant owners, not large corporations. There have recently been several chain restaurants that have either closed their doors, or have announced the closure of some locations throughout the country.
“I think people are realizing that they can get they can get a bigger bang for their buck by coming to a small, individually-owned place that is not paying big marketing and franchising fees like myself, or our other restaurants that are here trying to make an honest buck. We can all price competitively. I’m not trying to get rich, I’m just trying to successfully make enough to live off of and keep my staff of 21 people employed.”