Sunset Pointe

Sunset Pointe sits at 831 N. Section Street in Fairhope, Alabama, part of the P.P. Hospitality Group portfolio built by Chef Pete Blohme, the same restaurateur behind Panini Pete’s across town. The name promises exactly what the location delivers: a coastal menu built around Gulf seafood, served in a dining room designed for lingering over a sunset.

The restaurant’s own tagline describes the goal as “exquisite, delicately balanced and memorable food in a warm, inviting atmosphere,” and the menu backs that up with a level of detail unusual for a casual waterside spot. Sunset Pointe operates under the same P.P. Hospitality Group umbrella that runs Panini Pete’s, giving Chef Blohme two distinct concepts on opposite sides of Fairhope, one built around breakfast paninis and beignets and the other built around Gulf seafood and sunset views.

The menu is organized into what the restaurant calls “Bights,” starting with Small Bights that include raw oysters, Gulf Coast BBQ Shrimp with crusty bread for sopping up the sauce, Seared Tuna Nachos, Crab-Meat-Balls, and Leo’s Seafood Lettuce Wraps. A Poke Tuna and Grouper Bights round out the raw and lightly seared options, while Kamikaze Chicken gives non-seafood eaters a starter of their own.

Bowl & Garden Bights move toward heartier fare, led by the Eastern Shore Bouillabaisse and a plate of sauteed mussels. The Simple Farm Salad and the house Sunset Pointe Salad can both be built up with tuna, chicken, shrimp, fresh fish, or fried oysters, and dressed in a citrus vinaigrette, a Mediterranean vinaigrette, or ranch.

Sandwiches carry some of the menu’s most memorable names. The Seared Tuna “BLT,” the Kamikaze Chicken Sandwich, and a piece called “Rick Bragg’s Ode to Grouper” Sandwich sit alongside the Sunset Pointe Burger and a Gulf Fish Wrap, all built for a lunch crowd that wants something substantial without a full entree.

Full Bights entrees lean further into the kitchen’s seafood strength. Gulf Snapper Throats appear seasonally, while Southern Fried Fish N’ Chips, Sesame Seared Tuna, and Grilled Gulf Coast Shrimp stay on the regular rotation. Grilled Skirt Steak, Lemon Butter Chicken, and Pop’s Pasta, available with chicken or shrimp, give the menu options beyond what swims in the Gulf. Side Bights include Baldwin County sweet potato chips, kettle chips, grilled slaw, and a rotating house vegetable and starch, and a dedicated Kid Bights section covers cheeseburgers, grilled or fried shrimp, grilled cheese, and grilled or fried fish and chicken for younger diners.

Beer, wine, and a dedicated cocktail list round out the bar program, structured across three separate menu categories on the restaurant’s own site, though the specific pours change with the season. Chef Blohme extends the restaurant’s voice beyond the dining room through the Raw Ingredients Podcast, which he hosts with conversations about food and interviews with culinary personalities, available on Spotify, Apple Podcasts, and Amazon Music.

A Toast Tab ordering link on the restaurant’s own site connects to gift card purchases, and Sunset Pointe maintains active accounts on Facebook, Instagram, Twitter, and Yelp for anyone tracking specials or seasonal menu changes before a visit. The restaurant also lists career opportunities directly on its website, a sign of a kitchen and front-of-house staff large enough to need regular hiring.

Sunset Pointe is open Sunday through Thursday from 11 a.m. to 9 p.m. and Friday and Saturday from 11 a.m. to 9:30 p.m. Gift cards are available for purchase, and an on-site merchandise store lets regulars take home more than a full stomach. Between the podcast, the pun-filled menu, and the waterside setting on the Eastern Shore, the restaurant carries the same hospitality-first sensibility that built Chef Blohme’s reputation at his other Fairhope location.