Navy Blue Heats Up Houston's Culinary Scene

Having recently set up shop in the heart of Rice Village, Navy Blue has foodies positively abuzz.

The spaghetti vongole is a divine combination of Manilla clams, sea urchin and seaweed.

Hot off the heels of an incredible foray into the Houston dining scene, Aaron Bludorn has once again struck white hot—or shall we say blue—with his latest culinary concept. Navy Blue, located in the uber-hip pocket of Rice Village, has been a whirlwind of success since opening its doors. Having first delighted diners with the opening of beloved eatery Bludorn, Aaron Bludorn tapped N.Y.-based Jerrod Zifchak—a fellow alum of N.Y. eatery Café Boulud, where Bludorn also sharpened his skills—to be the executive chef at Navy Blue. The recently unveiled modern American seafood concept puts a whimsical spin on the traditional offerings from the Texas Gulf Coast. “We wanted to create a menu with plenty of options and the same kind of approachability that guests love at Bludorn,” says the restaurateur. “What oysters are to Bludorn, which are done three ways—fried, baked and raw—clams, shrimp and Dover sole are to Navy Blue. We’ll also have a running rotation of fresh fish with preparation suggestions, but guests can swap it out however they want.” A few signature hits from the expansive menu: the lobster ravioli with tarragon, sunchoke and pearl onion; seafood risotto with lobster, cuttlefish and tomato confit; and a dry-aged strip loin cooked to perfection. A side that would be a sin to miss: the french fries—trust us first and thank us later. Might we have piqued your interest yet? Another enticing thing to take note of—the new restaurant is happy to work with its guests to ensure the optimal dining experience. “We are nothing if not flexible when it comes to putting our guests’ tastes first,” shares Bludorn. “That’s why we are here, and we love what we do.” Anchors away! 2445 Times Blvd.

The vibrant Rice Village neighborhood hosts this scrumptious spot

The signature Key lime pie topped with meringue, macadamia nut and a citrus confit.

Prior to joining the team at Navy Blue, executive chef Jerrod Zifchak was at the beloved Café Boulud in New York

The clams casino are undoubtedly a fan favorite