TO THE POINT

TO THE

THE POINT RESTAURANT AT GRANDPAPPY POINT Marina & Resort on Lake Texoma was built sometime in the 1980s and operated as part of the marina with considerable success until the catastrophic flood of 2007. When the waters receded and the restaurant was rebuilt and reopened, it did so under a third party lease arrangement rather than the direct control of the marina.

“We had multiple tenants in here, which we found wasn’t the right formula for success in this area, so we decided that as opposed to leasing it as a seasonal restaurant, we would hire management and staff we knew and trusted and return to the ideas and flair of the old Point Restaurant,” said Jason Cottingame, one of the owners and the general manager of BCB Marina Group, which operates Grandpappy Point and two other marinas on the lake.

That idea appears to touch a memory with past customers, who remember the peel and eat shrimp, prime rib and regular Sunday brunch from days past.

It’s been about 15 years since The Point was “The Point” , but this new operation seeks to restore what people used to like about the restau

BY EDWARD SOUTHERLAND

PHOTOS COURTESY OF THE POINT RESTAURANT

M E R M A I D S A L A D

rant. It will be open year round, Thursday through Sunday, and while the menu will not be quite the same, many of the old, favorite dishes, along with some new ones, will tempt diners. With two distinct dining areas, a lower space with a patio overlooking the lake and the original upstairs dining room, Cottingame said they hope to bring back the parties and other special events that once provided a substantial part of the restaurant’s business.

Following the popular movement to locally source food supplies

DINERS AT THE POINT CAN ENJOY THEIR MEAL AT TWO LOCATIONS: AN OUTDOOR PATIO SPACE OVERLOOKING THE LAKE OR AN INDOOR DINING ROOM.

ON THE MENU

1/2 LB. BURGER

CHICKEN FLORENTINE

WISCONSIN CHEESE CURDS

RENOVATIONS TO THE NEWLY REOPENED RESTAURANT INCLUDE CHANGES TO THE INDOOR DINING ROOM.

whenever possible, The Point will get much of its meat, including prime rib and ribeyes, from the K Bar K Ranch in Pottsboro. whose grass-fed, pasture raised beef and other naturally raised meat products have developed a considerable reputation among beef lovers.

The Point had a soft opening on Easter Sunday with a brunch that attracted more than 400 diners, with the restaurant’s official reopening celebrated with a ribbon cutting ceremony on May 2.

“We’ll always have Sunday brunch. We’ve got good food, and you can’t find a view like this anywhere on the lake,” said Cottingame. “The atmosphere is great. We cater to families. We’re not a night club or a honky tonk; we’re a place you can bring mom and the kids and feel good about it.”

And as far as Cottingame and the new management is concerned, that’s the whole point.

ON THE POINT’S OUTDOOR PATIO, GUESTS CAN DINE, ENGAGE IN SOME FRIENDLY COMPETITION WITH GAMES SUCH AS CORNHOLE AND ENJOY PICTURESQUE VIEWS OF LAKE TEXOMA.