"The River Valley's most ambitious seafood room — chef Tommy Lawyer's Chilean sea bass and Sterling Silver filet, built to impress a client."
About BluPoint
BluPoint Seafood & Steak is the upscale fish-and-beef room the Fort Smith River Valley didn't have until owners Trey Goodman, Daniel Comstock, Dr. Cole Goodman and Spencer Wiley opened it in Barling, at 7225 Chad Colley Boulevard. Goodman — who also runs Fort Smith's Doe's Eat Place — built it to fill a gap they saw for high-level, genuinely fresh seafood, and Do South Magazine profiled the result in November 2025. Executive chef Tommy Lawyer runs a short, deliberately ambitious menu where the Chilean sea bass ($67) is the headliner and the steaks sell as hard as the fish. For how we judge a room aiming this high, see our seven signs of a great restaurant.
The Kitchen
Executive chef Tommy Lawyer describes his cooking as "food that speaks to people" — nuanced, a little fearless, sourced tightly from local purveyors for everything from Iberico pork to meaty swordfish. The dish that made the room's name started as a one-off: a sea bass with lemon-pesto risotto run for a retirement party that "took off immediately" and became a signature. Today the Chilean sea bass ($67) comes with saffron beurre blanc, sunchoke puree, peas and mussels.
The rest of the menu balances elegance and value: a five-cheese seafood risotto with crawfish, shrimp and mussels ($28), a swordfish with coconut risotto ($44), red snapper in coconut-cream sauce ($38), and — for a self-described seafood restaurant — a steak list that out-sells expectations, led by the Sterling Silver filet ($52 for 8oz, $67 for 11oz) and a 20oz NY strip ($73). The cocktail program runs alongside, with a Smoked Old Fashioned and the house BluPoint Martini. The November 2025 Do South Magazine feature is the dated proof that the kitchen has set a new bar for Fort Smith dining.
The Room
Step inside and the River Valley falls away: a soft glow off the bar, the smell of seared sea bass, and a hum of conversation that, as Do South put it, feels closer to Dallas or New Orleans than Barling. The room is sophisticated but inviting, the staff greet regulars by name, and the cocktail list is treated as seriously as the food. Dress is smart-casual leaning up; this is where the area comes for an occasion. Reserve ahead, especially at weekends, because the dining room is not large.
Best for Impressing a Client
Book BluPoint to impress a client because it is, by some distance, the most polished table in the Fort Smith area — the sea bass and Sterling Silver filet show off without a tasting-menu commitment, the cocktail program flatters a working dinner, and the Dallas-meets-New-Orleans room signals you chose carefully. It punches above its zip code. See the best restaurants for impressing clients, the tables to close a deal, and our guide to the best seafood restaurants.
Not for
Not for a quick, budget weeknight — BluPoint is a special-occasion room where the Chilean sea bass runs $67 and the bison chateaubriand climbs past $90.
Frequently Asked
What is BluPoint known for?
Its Chilean sea bass ($67), the dish that started as a one-off for a retirement party and became the signature, now served with saffron beurre blanc, sunchoke puree, peas and mussels. The Sterling Silver filet and the five-cheese seafood risotto are the other orders, and the bar's Smoked Old Fashioned is the cocktail to start with.
How much does dinner at BluPoint cost?
It is the area's upper end: entrees run from a $28 seafood risotto to the $67 Chilean sea bass and a $73 NY strip, with the bison chateaubriand for the table from $70 to $120. Figure on $55 to $90-plus a head for three courses before wine, which is fair for the quality and the room.
Where is BluPoint Seafood & Steak?
BluPoint is at 7225 Chad Colley Boulevard in Barling, Arkansas, in the Chaffee Crossing area just east of Fort Smith — about 15 minutes from downtown. It is part of the wider Fort Smith dining scene rather than the city centre itself.
Do you need a reservation at BluPoint?
Yes for dinner, especially at weekends — the dining room is not large and it is the area's go-to occasion restaurant. Book directly through the restaurant's site or call (479) 597-4081. An early sitting is the easiest table to land.
Who is the chef at BluPoint?
Executive chef Tommy Lawyer leads the kitchen, working closely with local purveyors on everything from Iberico pork to swordfish. The restaurant is owned by Trey Goodman, Daniel Comstock, Dr. Cole Goodman and Spencer Wiley; Goodman also runs Fort Smith's Doe's Eat Place.
Reserve a Table
Reserve at BluPoint
Book direct · or call (479) 597-4081
Affiliate disclosure: Restaurants for Kings may earn a commission when you book through our reservation links, at no cost to you. Our scores are editorial and never paid for.
Practical Information
Address7225 Chad Colley Blvd, Barling, AR 72923
NeighbourhoodBarling · Chaffee Crossing
CuisineSeafood & steak
Average spend~$55–90 per person, ex-drinks
Signature dishChilean sea bass ($67)
Executive chefTommy Lawyer
RecognitionDo South Magazine feature, Nov 2025
ReservationDirect or phone (479) 597-4081
