Bluepointe’s design is the marriage of elegance and innovation, pairing hard with soft, straight with curves and monochromatic with vivid colors. Its velvety seating in bold reds and blues literally pop in contrast to the minimalist black and white of its tables, linens and dishware. During the day, power lunchers are bathed in white from its all surrounding glass windows, and this light is offset by the granite mosaic floors in black and blue, upon which it dances like the sun on a dark sea. The dramatic balance found at Bluepointe endows it with a glamorous and cultured ambience, which draws an equally sleek and sophisticated clientele.

Upon entry to Bluepointe, you’ll be struck also by the freshness bestowed by its open spaces and high ceilings, and the contemporary sophistication lent by its many-tiered dining spaces. Sets of stairs lead you down up to private dining, down to the sushi bar and down to the cocktail bar. The cocktail bar receives special attention on Tuesday nights, when it gets filled to capacity with chic singles drawn to the be-seen scene of Bluepointe’s Martini Night. Come wearing your best duds and rub elbows with the high rollers as you sample scrumptious apple, mango and pineapple martninis.

Other fusions abound at Bluepointe, such as their inventive Asian-inspired menu. If food can be “hip”, then the dishes here are prime examples. The presentation is one of the highlights, with imaginative dishes arranged so artistically that it’s almost a shame to eat them. Almost. Their specialty is seafood, which is some of the freshest in Atlanta. The prices can be rather lofty though, so you may want to drop by at lunchtime for more reasonable fare. Recommendations for starters are the dynamite spider roll, crisp garlic crab spring rolls, and spicy king crab salad with cucumber gazpacho. Entrée favorites include the Ponzu-marinated Chilean sea bass on a potato cake with shiitake mushrooms, peanut-crusted grouper on bok choy with masaman curry, duck breast with Panang curry, coriander-crusted salmon steak in a choya plum lobster sauce, and the Wok Charred Rare Tuna Steak on a Crispy Somen Noodle Cake. Dessert highlights are the crisp ginger creme brûlée, warm chocolate soufflé cake with chocolate ice cream and the Granny Smith apple carpaccio with vanilla ice cream.