Faces of Rice Village: At Navy Blue, Chef Aaron Bludorn Fuses Casual Fine Dining and Gulf Coast Soul

Navy Blue, chef Aaron Bludorn’s high-end seafood restaurant in Rice Village, Houston, offers a sophisticated and precise dining experience. The restaurant is characterized by its cool and collected atmosphere, immaculate presentation, and careful French culinary techniques, setting it apart from traditional Gulf Coast seafood establishments. Executive chef Jerrod Zifchak, who previously worked at Le Bernardin and Cafe Boulud, oversees the kitchen, maintaining an unhurried yet precise approach to cooking. The menu at Navy Blue features modern fare with meticulous attention to detail. For instance, a grouper sandwich is transformed into an elegant dish with dewy, airily fried fish and a caper aioli with filigreed cabbage. Other notable dishes include hamachi tartare, delicately molded with papaya and a subtle hint of coconut, and madai snapper crudo, which combines white peach, aguachile, and ginger to create a harmonious blend of textures and flavors. Even familiar items like burrata are reinvented, presented as a tartine with prosciutto, spring peas, and pea shoots, enhanced by a splash of olive oil. While the restaurant is praised for its excellent product quality and consistent execution, its pricing is on the higher side. Single oyster shots are priced at $14, and individual East Coast oysters cost $4 each, which can be a point of contention for some diners. An anecdote recounts a customer's surprise at finding a stone crab "claw" referred to in the singular on the menu for its $20 price, indicating that it is indeed served as a single claw. The dining room at Navy Blue is designed with a modern aesthetic, featuring cool tones, kinetic metal curves, and blond-wood dividers, creating an impression of urban sophistication. The lighting is thoughtfully arranged to highlight each table, and the service staff, including Aaron Bludorn’s partner Cherif Mbodji, are described as polished, knowledgeable, and efficient. The restaurant operates smoothly, akin to a well-oiled machine. The pasta dishes on the menu are highlighted as exceptional, though they can sometimes create a disjointed dining experience if diners choose to mix classic seafood options with more adventurous crudos and pastas. The spaghetti vongole, featuring briny clams, seaweed slivers, and sea urchin, is offered in two sizes and is noted for its intense oceanic flavors. Another standout is the lobster ravioli, filled with juicy lobster hunks and flavored with Madeira wine, complemented by springy pea shoots. The biscuits, rich with butter, are also a memorable, albeit potentially incongruous, side item. However, one dish, a crabcake topped with tomato chutney, is singled out as a misstep due to clashing flavors. Desserts at Navy Blue also demonstrate creativity and attention to detail. Examples include the "Mint Bomb" with its chocolate glaze and "frozen foam" interior, an elegant Key lime pie, and a special offering of kunafe with cherry compote, halloumi cheese, and pistachio ice cream. These desserts, like many other dishes at Navy Blue, are designed to be distinctive and leave a lasting impression on diners. #RestaurantReview #FineDining #SeafoodCuisine #FrenchTechnique #HoustonRestaurants #AaronBludorn #JerrodZifchak #RiceVillage

Navy Blue, a modern American seafood restaurant located in Rice Village, recently opened, marking a highly anticipated event in Houston's dining scene. The restaurant is the latest venture from chef Aaron Bludorn, known for his eponymous Houston establishment. Navy Blue's culinary team includes several alumni from New York City's Café Boulud, where Bludorn previously served as executive chef. Jerrod Zifchak, who succeeded Bludorn as executive chef at Café Boulud, now helms Navy Blue's kitchen. Cherif Mbodji, another Café Boulud alum, manages front-of-house operations, and Darryl Chan, also from Café Boulud, oversees the extensive cocktail program. Sommelier Molly Austad and general manager Elizabeth Acosta complete the team, bringing their expertise despite not being Café Boulud graduates. The restaurant's menu, while upscale, is designed to be approachable, reflecting the French-inspired style that characterizes Bludorn's other establishments. The dining experience described begins with a refreshing tuna crudo, featuring fennel, green apples, and yuzu kosho. This is followed by baked oysters, praised for their subtle flavor that highlights their brininess. A notable dish reviewed was the Caesar salad, considered a benchmark for a restaurant's overall quality. Navy Blue's rendition, made with baby gem lettuce, boquerones, parmesan, and distinctive croutons, impressed with its execution. A highlight of the meal was the mussel bisque, a generous portion easily shareable between two people. This dish is served with a puff pastry crust, dramatically punctured tableside, and includes mussels added from a separate vessel. The bisque, rich with fennel and saffron, is presented with a theatrical flair. For main courses, the review mentions the luxurious spaghetti vongole, featuring Manilla clams, sea urchin, and crispy seaweed strips. Another main, the swordfish au poivre, impressed with its robust green peppercorn sauce. The ambiance of Navy Blue's dining room, which seats 110, is described as clean and crisp. The meal concludes with a sbagliato cocktail, one of three TikTok-famous versions on the menu, and a chocolate coulant. This dessert, reminiscent of a lava cake, combines salted caramel, passion fruit, and vanilla ice cream, offering a delightful contrast of textures. The overall dining experience suggests that Navy Blue has successfully established itself as a significant addition to Houston's fine dining landscape, meeting the high expectations set by its pre-opening buzz. Navy Blue officially opened on November 18, with this review taking place a few days later, indicating a rapid assessment of its initial operations. The restaurant’s blend of culinary talent, upscale yet inviting atmosphere, and carefully crafted dishes contribute to its positive reception. The article highlights how the restaurant manages to deliver both sophistication and an enjoyable experience, making it a noteworthy destination in the local food scene. #FineDining #RestaurantOpenings #RiceVillage #RestaurantReview #SeafoodCuisine #HoustonRestaurants #AaronBludorn #ModernAmerican

The Calanques National Park, stretching between Marseille and Cassis, is renowned for its turquoise coves and dramatic limestone cliffs, attracting significant tourist attention. However, north of Marseille, the less-explored Côte Bleue offers a more intimate coastal experience with its charming fishing villages and picturesque coves carved into the limestone hills. This region, also known as the "Blue Coast," features hiking trails connecting secluded ports and a scenic commuter train, the Train de Côte Bleue, which traverses 18 viaducts between seven villages. Despite the arrival of the commuter train in 1915, marked by heritage-tiled stations, the Côte Bleue largely remained a hidden gem, frequented primarily by local fishermen and residents, while other Marseillais often favored the more popular Cassis and Bandol. Interest in the Côte Bleue has grown, with some attributing this to Marseille's designation as the European Capital of Culture in 2013. A significant draw is La Pergola, a restaurant situated in Niolon, a cove on the Côte Bleue offering panoramic views of Marseille. Established in 1958, La Pergola was once a clandestine retreat but had, in recent years, become known for its stunning location rather than its cuisine. This changed in 2016 when Joaquim and Beatrice Piedade took ownership. The couple, experienced restaurateurs, revitalized the establishment while preserving its relaxed atmosphere. They refurbished the interior and the shaded terrace, from which the restaurant derives its name, and Chef Joaquim crafted a menu focused on fresh fish and local ingredients, prioritizing flavor over elaborate culinary techniques. La Pergola is distinguished by its customer-centric service, including all-day operating hours, a rarity in France. This approach has cultivated a loyal clientele of locals and visitors from Marseille and Aix. Chef Joaquim Piedade, who initially pursued accounting, transitioned to the culinary world, driven by a desire for the camaraderie he observed in local eateries. His extensive career spans three decades, encompassing training with a Michelin-starred chef, opening several restaurants in France, Île de Maurice, and Portugal, and working for major French culinary conglomerates. These diverse experiences provided him with comprehensive knowledge of both kitchen operations and front-of-house management. Drawing on his heritage as the descendant of Portuguese fishermen, Joaquim is dedicated to sourcing high-quality fish. He collaborates with Le Chalutier, a father-son fish merchant in Martigues, for a variety of fresh seafood, including sea bass, sea bream, John Dory, and flounder, and also purchases smaller catches from independent fishermen. The restaurant processes approximately 600 kg of fish weekly. Such fresh ingredients necessitate simple preparation, typically involving olive oil, salt, and fennel seeds, cooked on lava-rock grills. Seasonal specialties include swordfish, which Joaquim sources from larger, older specimens to support sustainable fishing practices. This swordfish is prepared either seared or smoked gravlax-style with beech wood, served with olive oil, grapefruit, and cornflower petals. Other menu highlights include meticulously prepared cuttlefish (sepia), frozen, cooked sous-vide, and seared on a plancha to achieve exceptional tenderness, served whole rather than in chopped pieces. Traditional Marseille dishes such as panisses (chickpea fritters), pieds et pacquets (stewed lamb's feet and tripe), and bourride (aioli-scented seafood stew) are also featured. A creative dessert, the savon de Marseille, offers edible “soaps” made from olive oil, butter, sugar, and hazelnuts, resembling decadent raw sugar cookie dough. Joaquim's accras (salt-cod fritters), based on his Portuguese mother’s recipe, are a nod to his family history and are served in generous portions, reflecting his upbringing. His three-part restaurant philosophy emphasizes prioritizing the client, maintaining meticulous organization and food safety, and fostering a passion for the work. His son, Max, manages the wine and spirits, and his daughter, Cassandre, assists with service, both embodying the family’s dedication to hospitality. Visitors to La Pergola can enhance their experience with a pre- or post-meal swim in Niolon's port or a walk along the Sentier de Douanier to the Calanque du Jonquier. #MarseilleCuisine #CôteBleue #LaPergolaRestaurant #FrenchSeafood #CulinaryTravel #MediterraneanCoast #SustainableFishing #FamilyBusiness

Navy Blue, the second Houston restaurant from chef/owner Aaron Bludorn, has introduced significant expansions to its menu, focusing on both weekend brunch and a new Monday night Fish Fry offering. The restaurant, which opened in Rice Village last fall, draws its name from Bludorn's father's naval career, with 'Blue' being his father's call sign. This maritime connection is reflected in the restaurant's seafood-centric menu, which celebrates coastal flavors. The weekend brunch, available on Saturdays and Sundays from 11:30 am to 2 pm, features a blend of breakfast and lunch items. Executive chef Jerrod Zifchak, whose culinary background includes stints at renowned establishments like Cafe Boulud and Le Bernardin, spearheaded the development of these new brunch selections. Highlights from the brunch menu include a tomato gazpacho with a subtle hint of heat and a fresh Hamachi tartar served with diced papaya, coconut, and crisp tapioca chips. A notable addition to the brunch offerings is the lobster roll, presented on a toasted potato bun with bib lettuce and chives, accompanied by house-made potato chips. Another featured item is a luxe pork belly side, which comes with a fish caramel, mint, and Fresno chile. For those with a sweet tooth, a warm cinnamon roll, garnished with brown sugar caramel and vanilla glaze, is available. Beyond brunch, Navy Blue has also launched a new upscale Fish Fry experience on Monday nights, designed to serve two people. This meal is priced at $65 and includes a platter of fried seafood, such as cod, jumbo shrimp, soft-shell crab, and skate wing. The platter is complemented by crispy artichokes and ramps. Accompanying sauces for the Fish Fry include Shabazi ranch, a chili chomp condiment, and smoked egg tartare sauce. Additionally, the Fish Fry comes with a Mason jar filled with pickled shrimp, mussels, and vegetables, along with sides of black-eyed peas and coleslaw. Navy Blue is located at 2445 Times Boulevard in Rice Village. The restaurant's operating hours are from 5 pm to 10 pm on Mondays, and from 11:30 am to 10 pm from Tuesdays through Sundays. These new menu additions aim to provide varied dining experiences, from sophisticated brunch options to a comprehensive seafood dinner. #NavyBlue #HoustonRestaurants #BrunchMenu #Seafood #FishFry #RiceVillage #AaronBludorn #JerrodZifchak #LobsterRoll #FineDining

Navy Blue is an upscale seafood restaurant located in Rice Village, Houston, which has been reviewed as falling short of the standards set by its sister establishment, Bludorn. The interior design of Navy Blue is described as feeling "scrapped together," expensive but lacking a cohesive concept, drawing a comparison to a restaurant designed by a corporate AI. This contrasts with Bludorn's impeccably designed interior, highlighting a perceived lack of thoughtful aesthetic execution at Navy Blue. The service system at Navy Blue is noted for its inefficiency, similar to that of Bludorn, where guests are reportedly encouraged to place their entire order at once. Despite this approach, the restaurant appears unable to manage the coursing of dishes effectively, leading to issues such as cold appetizers and warm main courses arriving simultaneously. This creates a dilemma for diners, who must choose which dishes to prioritize before they lose their optimal temperature. Further contributing to the dining experience's shortcomings is the staff's performance. The review mentions an excess of staff members who constantly interact with plates and utensils without a sense of efficiency or seasoned expertise. An example cited is the clumsy serving of a mussel soufflé, where a server unskillfully opens the dish and serves a small portion of mussels in a watery bisque. Additionally, the choice of textured placemats on textured tables results in food debris becoming lodged in the crevices throughout the meal, despite attempts by the staff to clean it. While the review acknowledges that some dishes, such as the tableside-fileted Dover sole, are excellent in taste, the overall impression is that Navy Blue is a less successful imitation of Bludorn. The high cost, ranging from $100 to $150 per person, further detracts from the value proposition, especially given the perceived issues with ambiance, service, and the general dining experience. The recommendation for potential visitors is to opt for caviar service at the bar or dessert rather than a full dinner, suggesting that other dining options would be preferable for a complete meal. #NavyBlue #RestaurantReview #HoustonFood #SeafoodRestaurant #RiceVillage #DiningExperience #FineDining #ServiceIssues