The much anticipated new seafood restaurant, Navy Blue made its debut on November 18 in the ever-growing dining scene in Houston’s Rice Village. As a Rice Village regular over many years for all of my needs, it is exciting to have this newest addition as an elevated dining experience for this destination. At the helm of this location for Aaron Bludorn as Executive Chef is New York City transplant Jerrod Zifchak. Kifchak held that position at the now-shuttered Cafe Boulud after being promoted following the 2019 departure of former Exec Chef, Bludorn, leaving New York for Houston with his wife, Victoria Pappas to open his eponymous restaurant, Bludorn.
“With Bludorn, we found that the ultimate luxury was the ability to choose your own dining experience and we plan to emphasize that even more with Navy Blue”, said Bludorn.
The restaurant name is not only a nod to the ocean but also a homage to Bludorn’s naval aviator father, whose call sign was BLUE. The 7,100 square foot space has bee completely reimagined from its previous occupant, Politan Rown.
Once inside, guests will be greeted by an oversized, oyster-shaped wall built with sandy concrete breeze blocks and a hostess sand conceived as a proverbial pearl before before being transported into the 100-seat dining room featuring organic elements in tune with the rawness of nature, resulting in a clean and crisp aesthetic made warm with tones of oak throughout. Slender black ribbed pendants and plush banquettes soften the concrete columns.
Executive Chef Jerrod who earned his culinary chops at the Michelin 3-starred restaurant Le Bernardin before working under Bludorn at Cafe Boulud, worked alongside Bludorn to create a menu that showcases the myriad ways seafood can be prepared.
The two chefs created a menu highlighted by oceanic delicasies such as Swordfish Au Poivre with Green Pepercorn sauce and pastas with modern twists such as Linguine Vongole. Both of these dishes were tasted by yours truly on our visit……both exquisite but the Linguine was my favorite dish of the evening! The mouth-watering desserts created by executive pastry chef Marie Riddle, such as the Key Lime Pie were sensational and the perfect high note to end such a scrumptious meal.
Amazing Caesar Salad
Navy Blue is open for dinner Monday through Thursday from 5:00 pm to 10:00 pm, and Friday thru Saturday from 5:00 pm to 10:30 pm. Sunday dinner is from 5:00 pm to 9:00 pm. Lunch and Sunday brunch service will follow in 2023. Reservations are available on Resy and strongly encouraged. Valet and self-parking are available. For more information, please call 713-347-7727 or visit navybluerestaurant.com.
