The Verdict
Navy Blue is a modern American seafood restaurant in Houston's Rice Village, opened in November 2022 by chef Aaron Bludorn with his wife Victoria Pappas Bludorn and partner Cherif Mbodji. It is the second restaurant from the team behind Bludorn, and it takes the gems of the Texas Gulf Coast as its starting point, with Jeffrey Lin running the kitchen as executive chef.
The menu moves from a raw and oyster bar to plates such as mussel bisque, spaghetti vongole, swordfish au poivre and whole Dover sole. Main seafood dishes run from about 35 dollars up to around 70 for the larger whole-fish preparations, with appetizers between 18 and 28 dollars. Aaron Bludorn is a James Beard Award semifinalist for Best Chef: Texas.
The Kitchen
Navy Blue is the seafood restaurant from Aaron Bludorn, a James Beard Award semifinalist for Best Chef: Texas, with Jeffrey Lin as executive chef. The cooking pays homage to the Texas Gulf Coast, from a raw and oyster bar to mussel bisque, spaghetti vongole, swordfish au poivre and whole Dover sole. Entrees run from about 35 to 70 dollars, with appetizers from 18 to 28 dollars.
The Room
Navy Blue fills the former Politan Row space on Times Boulevard in Rice Village, with a long raw bar, a blue-toned dining room and a polished, lively atmosphere. It is comfortable and contemporary rather than formal, which makes it a strong choice for an anniversary, a business dinner or a celebration that wants seafood without the stiffness of a white-tablecloth room.
Best for an Anniversary
For an anniversary in Houston, Navy Blue offers polished Gulf Coast seafood from one of the city's most decorated kitchens. Start at the oyster bar, share a whole Dover sole, and let Aaron Bludorn's team carry a relaxed but special dinner in lively Rice Village.
Not For
Navy Blue is not for diners who avoid seafood, a quick budget lunch or anyone seeking a quiet, formal dining room. It is a busy, contemporary seafood restaurant built around a raw bar and Gulf Coast plates, so it does not suit committed meat-only eaters, a tight wallet, or a guest who wants hushed, white-glove service.
Reservations
Navy Blue takes reservations on Resy and the Rice Village dining room fills on weekend evenings, so book ahead. Entrees run from about 35 to 70 dollars, with appetizers between 18 and 28 dollars before drinks. It sits at 2445 Times Boulevard in Rice Village, with valet and street parking nearby, and dress is smart casual.
Frequently Asked Questions
Is Navy Blue in Houston worth it?
Navy Blue is worth it for polished Gulf Coast seafood from one of Houston's most respected kitchens. It is the second restaurant from James Beard semifinalist Aaron Bludorn, opened in 2022 in Rice Village, with a strong raw bar and dishes such as whole Dover sole. It suits a celebration or business dinner more than a casual bite.
How much does Navy Blue cost?
At Navy Blue, main seafood entrees run from about 35 dollars up to around 70 for larger whole-fish preparations, with appetizers between 18 and 28 dollars before drinks and service. It is an upper-mid-range restaurant, so a full dinner with oysters and wine adds up, though the raw bar lets you keep things lighter.
Who is the chef at Navy Blue?
Navy Blue is from chef Aaron Bludorn, a James Beard Award semifinalist for Best Chef: Texas, who opened it in 2022 with his wife Victoria Pappas Bludorn and partner Cherif Mbodji. Jeffrey Lin runs the kitchen day to day as executive chef, cooking modern American seafood rooted in the Texas Gulf Coast.
What should I order at Navy Blue?
Start at the raw and oyster bar, then look to the dishes the kitchen is known for, mussel bisque, spaghetti vongole, swordfish au poivre and the whole Dover sole. The menu changes with the Gulf catch, so ask what came in fresh that day, and pair it with a bottle from the restaurant's seafood-leaning wine list.
Also in Houston
Explore the full Houston dining guide, or compare it with Bludorn, Theodore Rex and Pappas Bros Steakhouse. See our best seafood restaurants guide and the best restaurants for an anniversary.