Navy Blue
There's something magical about a night out with friends that can rejuvenate your spirit like nothing else, especially when you're surrounded by beauty, art, positive vibes, and delicious food! Recently, my friends and I had the pleasure of dining at the newly opened Navy Blue, and it was delicious!
Houston's food scene has been evolving in the most exciting ways. Now don’t get me wrong, it has always been home to incredibly talented chefs and a wide range of flavors, but there's a newfound sense of refinement and freshness that I'm truly loving. It's evident that the city is attracting a wave of transplants, particularly from NYC, (the food capital of the US), who are bringing their unique culinary influence to Houston (lucky us!).
This culinary transformation is exemplified at Navy Blue, where the Executive Chef and restaurateur, Aaron Bludorn and Chef Jerrod Zifchak have not only brought their expertise but also a touch of that unmistakable New York flair. Now, let's dive into our dining experience and some recommendations for what to order when you visit!
Before we delve into our culinary journey, I want to emphasize the importance of understanding the people behind the creation of any artistic endeavor, be it a painting, a song, a movie, or in our case, a restaurant. I believe that crafting a restaurant experience requires a delicate balance of creativity, meticulous attention to detail, intention, unwavering passion, and impeccable taste. It's a harmonious fusion of various elements, and for me, it's intriguing to unravel the story of those who bring it all together. So, here's the rundown:
Our journey begins with Chef Aaron Bludorn, a young man who started his culinary career as a dishwasher and prep cook on Bainbridge Island. Driven by a desire to pursue a career in hospitality, he set his sights on the prestigious Culinary Institute of America. This decision paved the way for him to work alongside acclaimed Michelin-starred chefs, including Chef Douglas Keene and Daniel Boulud. Notably, during his tenure as Executive Chef at Manhattan's Café Boulud, Aaron crossed paths with his future wife, Victoria Pappas Bludorn, and found himself in the spotlight as a contestant on Netflix's culinary competition show, 'The Final Table.' In that same year, he earned the esteemed New York City's Rising Star Community Chef Award from Star Chefs.
During his extensive journey in the hospitality industry, Aaron also encountered Cherif Mbodji, a remarkable restaurateur who, much like Aaron, climbed the ranks from being a busboy to becoming a General Manager at Michelin-starred establishments such as Michael Mina and the two Michelin-starred Bouley.
Along with meeting Cherif Mbodji, Chef Aaron was introduced to Chef Jerrod Zifchak at the Cayman Cook Out (Also, I’ve never heard of the Cayman Cookout before doing my research and this is now something that I HAVE to attend), and when back in the states, landed a position at Cafeì Boulud, where he quickly climbed the ranks before becoming Executive Chef in May of 2019, where he quickly found his footing as a cook at Éric Ripert’s 3-star Michelin restaurant, Le Bernardin.
In 2019, Chef Aaron, along with his wife Victoria, made the pivotal decision to relocate to Houston. Cherif and his family, and (later Chef Jerrod) joined them, and a year later, the synergy of their talents and visions culminated in the creation of Bludorn, and now Navy Blue. NOW, let’s jump in!
Ambiance
As I stepped into Navy Blue, three words immediately sprang to mind: clean, sleek, and modern. The atmosphere envelops you with a sense of lightness and freshness, yet it remains alluring and intimately inviting. The design evokes the sensation of being gently washed ashore, with its skillful interplay of light and dark colors, textures, and the seamless integration of clean lines and curved structures.
It's an atmosphere that effortlessly balances the elevated with the welcoming, the refined with the cozy, and the modern with the industrial. As you’re seated, the warm and attentive staff welcomes you with a glass of champagne, marking the beginning of a memorable evening.
Design
Crafted in a collaborative effort between FÖDA and Gensler, Navy Blue presents a pristine, sleek aesthetic that transports you to the depths of the ocean. This design concept finds its roots in the inspiration drawn from Aaron Bludorn's father, a naval aviator known by the call sign 'Blue.' The ambiance is a contemporary blend of clean lines and fluid curves, mimicking the ebb and flow of ocean waves in both the seating and wall design.
The restaurant boasts an open kitchen, lending an industrial touch, harmoniously complemented by thoughtfully selected lighting and art. The result is a space that effortlessly marries modern elegance with an inviting warmth, a testament to the exceptional work of the creative team behind this remarkable setting.
Drinks
The drink menu at Navy Blue offers a diverse array of options, including classic categories like martinis, highballs, and on the rocks. However, what truly sets it apart is the spin and intrigue that lurks beneath the surface. From inventive twists such as the 'Hold me closer, Tony Danza' in the Sbagliato category, to the exotic Tiki section featuring spirits like blackstrap rum, and flavors like orgeat and bay leaf, and innovative takes on classics like the Old Fashioned with their 'American Trilogy', there's an elevated blend of tradition and innovation.
This fusion of classic seafood restaurant staples with the quality and creativity of a craft cocktail menu, a hallmark of the Houston scene, is a testament to Navy Blue's commitment to offering a memorable dining experience.
During our visit, we had the pleasure of exploring a variety of options, and some standout selections included:
Rose to the Bottom, with Nolets Gin, Lillet Rose, Berry Shrub,Cardamom Bitters
Foxy Bird, with Blackstrap Rum, Amaro, Byrrh, Pineapple, Lime, Concord Grape
Only Sans, with Passionfruit, Lime, Vanilla, Hibiscus Foam (add tequila, as this is a mocktail)
We tried the Dove’s Nest and the Londons Calling, which weren’t our favorites, but the next time, I plan on ordering the “Hold me Closer Tony Danza”. It’s something about Passionfruit in a cocktail that will get me every single time.
In addition to their extensive cocktail selection, Navy Blue boasts a meticulously curated variety of wines and champagnes that includes Italian, Spanish, and Greek reds and whites (which, am I mistaken, or is Greek wine never on a menu unless you’re at a Greek restaurant? Great touch!) Overall we enjoyed the menu and were delighted with the creativity and variety of options!
Food
At first glance, the menu offers a diverse array of options that visits your typical seafood restaurant staples such as chilled shrimp, steaks, along with pastas, and fish. However, upon closer examination, you'll quickly notice a distinctive spin and innovative twist similar to the cocktail menu. These enhancements elevate the familiar, turning dishes like chilled shrimp into culinary adventures infused with flavors of pistachio and mint. The oyster shooters, featuring mezcal, tomato, and coriander, take a bold departure from the ordinary, as does the Tagliatelle with Sungold Tomatoes, Chanterelle, and Corn. Each dish incorporates subtle touches that heighten the entire dining experience, which I found to be particularly intriguing.
Unfortunately, I have to avoid gluten, so I couldn't indulge in the pasta, but we explored a variety of other dishes during our visit, and some of the menu standouts included:
Crab Cake, Hamachi Tartare, Charred Spanish Octopus, Branzino, Sautéed Greens, Grilled Zucchini, Wild Mushroom Vol Au Vent, Biscuits, Carrot cake with Ginger Ice cream. (Pictured below you’ll also see the truffle risotto from my first time attending Navy Blue, but it’s no longer on the menu, it was soooo good but you can now try their Crawfish Risotto!
I'm not accustomed to ordering sides that are as incredible as the main courses, but I must admit that the charred greens, mushrooms, and zucchini were among my favorite items on the menu!
We also decided to try the Ora King Salmon, which, in my opinion, was good, but I felt it could have benefited from the addition of some feta in the labneh mixture to give it an extra layer of flavor and tanginess, particularly when paired with the beets.
Moving on, the Branzino, Hamachi Tartare, and Crab Cake were all exceptional choices. However, if I had to choose a standout, it would undoubtedly be the Crab Cake (that tomato chutney really takes it to a new level), the charred greens, biscuits (think Red Lobster Cheddar Bay biscuits, but better - yes, its possible), and the carrot cake with ginger ice cream. This dessert is a revelation—soft, moist, tangy, spicy, sweet, and incredibly delicious. It may very well be the best dessert I've ever had in a restaurant, and the ginger ice cream takes it to new heights.
As mentioned, I have a gluten allergy, so after STRONGLY SUGGESTING my friends into ordering it so I could live vicariously through them (I've enjoyed it twice before I started taking my allergy seriously), they unanimously agreed that it was one of the best desserts they've ever experienced. Brava to the incredibly talented Pastry Chef, Marie Riddle. While we thoroughly enjoyed our meal, selfishly, I can't help but hope that one day, the gluten gods (or talented chefs) will bless us with a gluten-free Carrot cake and Tagliatelle so that I can savor those delightful flavors once more.
Final Thoughts
Navy Blue is without a doubt one of the best restaurants to grace Houston within the past year, and will surely make its way in shaping Houstons fine dining landscape, as such is the same for its sister restaurant, Bludorn. places like these remind me how incredible things can turn out when you combine talent, precision, innovation, good people, and passion together. To enjoy this experience for yourself, you can book a reservation on Resy, or visit their website at https://www.navybluerestaurant.com. Have you been? What do you think?
