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PinPoint-A Coastal Community Restaurant

PinPoint features fresh seafood and ever changing creative entrees to please the eye, as well as the palate. Chef Dean Neff oversees each dish as it exits the kitchen on the way to another phenomenal dining experience.


Saturday and Sunday 10:30 am – 2:00 pm
Mon-Thurs 5:30 pm -9:30 pm
Fri-Sat 5:30 pm – 10:00 pm
Sunday 5:30 pm to 9:00 pm  
Call For Reservations 910-769-2972


Open Saturday and Sunday for Brunch from 10:30 pm to 2:00 pm.

The brunch menu changes often, reflecting the availability of local produce and proteins. Saturday’s menu will feature a daily special using items purchased from the Riverfront Farmers’ Market.
Regular Brunch highlights include: French Toast NC with persimmons, candied orange sabayon and maple syrup; Farm Egg Frittata with Benton’s bacon, cheddar, caramelized onion and local greens.; or Smoked Trout Hash with local sweet potatoes, leeks, poached eggs, and fresh greens. Raw or baked Oysters are now in season and offered during Brunch service.
A full bar is available as well as popular brunch cocktails such as mimosas with fresh-squeezed orange juice and Bloody Mary’s.

PinPoint Is The Jewel In The Downtown Dining Scene

Located in the former location of DeLuxe, PinPoint is a new jewel in the downtown fine dining scene. The name of the restaurant was derived from the name of a small community in Chatham County, Georgia.
Just steps from the Cape Fear River, PinPoint will feature fresh seafood, local vegetables and wildly creative recipes presented with artistic flair. “Our focus will be on local seafood, oysters and shrimp as well as other premium proteins,” said Jeff Duckworth—co-owner/manager. “The menu will feature seasonal fare with a bit of low country cuisine thrown in and will be heavy on seasonal produce, so the menu will change pretty much daily.”
Chef Dean Neff is a protégé of James Beard Award-winning chef and cookbook author Hugh Acheson, who operates four restaurants in Georgia and regularly appears as a guest judge on Bravo’s Top Chef.
PinPoint features the bounty of the Wilmington area’s greatest farmers, fisherman, and oystermen. We make every effort to present ingredients to our diners that are procured from the areas in which they live. While we think sourcing locally is extremely important, we also source high quality ingredients from elsewhere to provide variety to our guests. Our hope is to connect diners to the source of their food.

The Menu Changes Daily According To Available Ingredients

To be a restaurant that truly uses fresh, local ingredients, the menu must accommodate available local ingredients, like fish, oysters and vegetables. Dean Neff combines these ingredients into a Daily Menu that includes recurring favorites, as well as inspired new offerings.
PinPoint has an inviting neighborhood bar with premium liquors and craft beers on tap.

Don’t Skip Dessert

Desserts are house-made and to die for… cheese cake, hot fudge brownie, key lime pie. Save room or come in for dessert and coffee.



114 Market Street
Wilmington, NC 28401
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Notable Quotes

” I ate here last night on the spur of the moment after missing our flight. I have eaten at a lot of restaurants in the Wilmington area. Restaurant business in Wilmington downtown and towards the beach is very competitive so you better bring your best game when you open. Dean Neff and Jeff Duckworth have raised the level of competiition by offering careful preparation of each dish that maximizes the flavor of each ingredient. Their sourcing is local and selective for the freshest ingredients.” —V. Vance

“Pinpoint serves up some really delicious food. Everything is fresh and perfectly thought out. My favorites are the beef tartare and the fried chicken so far. They had a Cobia special the other day that was phenomenal. Definitely worth checking out!!! “—J. Smith

“Four of us went to Pinpoint for our first time last night. Molly was a wonderful server. The crab appetizer was great. We got 3 different entrées-cat fish, pork chop and fried chicken-all Over The Top Delicious! So glad that Dean and Jeff are here.” —K. Murchison