Summer started earlier this season for Blue Point with the indisputable summer gathering spot for the community, Flo’s, opening on Thursday, April 14.
Owner Connor Vigliotta said of the earlier opening date (Flo’s has traditionally opened Memorial Day weekend), “During the pandemic, we decided to open earlier because it seemed the best for our customers, and we decided to keep that.”
While staples of the Flo’s menu have been kept, such as the standard burger on potato bread, there were some new, inventive items that were added for the discerning foodie.
The salmon sandwich features grilled salmon with pickled cucumber, avocado, and spicy mayo on toasted ciabatta bread. Light and reminiscent of island fare, the sandwich seems best enjoyed on a breezier night of gathering with friends around the ample, horseshoe seating of Flo’s.
The shrimp tiger roll is shrimp tossed with mayonnaise, green onions, celery and chives on toasted potato bread, and had a bit of a “Japonaise-glaze” flair to it, with all the sushi elements but the rice. The punchiness of the delicate green onions and chives mixed with the refreshing snap of the celery is sure to be a summer favorite for the hottest of days.
Another new sandwich, albeit not sampled by our “epicurious” staff, is the decadent oysters Rockefeller special that includes fried oysters topped with creamed spinach and bacon on ciabatta bread. A nuanced, contemporary take on the surf and turf, this sandwich will hit all corners of the flavor palate.
Not hungry but want to sit and enjoy the sound of the bay and summer fun? Flo’s has four batches of summer concoctions on tap with varied artisan ingredients, like lavender and rosemary with gin and vodka bases. Local beers are also on tap.
For the kids, there’s simple ice cream delights and triple-thick shakes to enjoy the warm weather.
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