Black Point opens at The Cap

Black Point Grill-the latest steak and seafood concept from the Hyde Park Group-is set to open on Oct. 2 at The Cap (570 N. High St.) Downtown. The 8,400 square foot restaurant replaces Sushi Rock, which closed last year.

Though steak and seafood may sound like a familiar lineup-one diners are accustomed to sampling at their neighboring restaurant Hyde Park Prime Steakhouse-Richard Hauck, principal with the Hyde Park Group, said in an interview in May that Black Point is designed to attract a younger crowd in a less formal setting.

The decor is meant to be sleek and modern with multiple levels of tables and soft seating-225 seats in all-as as well as a patio with a fireplace. The showpiece will be a huge horseshoe-shaped bar where bartenders will pour barrel-aged and house-bottled cocktails. But the real focus will be on wine with what the group is calling an esoteric list of 200 bottles and 27 by-the-glass offerings.

The menu features bar snacks like Deviled Eggs ($7), Surf & Turf Tacos($10) and Crab Bisque ($8). Entrees are divided into "ocean treats" (seafood flown in fresh daily) and "land based" offerings. From the sea dishes include Parmesan-Crusted Lemon Sole ($25), Rainbow Trout Almondine ($22) and market fish prepared with a sauce of your choice. From land, expect Prime Bone-in Ribeye ($46) to top the price point, down to Southern Fried Half Boneless Chicken ($18). There's also a separate sushi menu with sashimi, maki and specialty rolls.

There will also be five private meeting and dining spaces that can accommodate groups of six to 80.