Navy Blue

Fish and Chips made their debut early-spring, and since then has become a guest favorite - making Wednesday something to always look forward to as a midweek occasion all on its own.

Join us tonight for our weekly Wednesday special — beer-battered Icelandic Cod, served alongside crisp potato wedges, flavorful mushy peas, and complemented by malt vinegar and dill aioli.

Table centerpiece worthy. Elevate your standard for chips and dip with our Ora King Salmon tartare. Freshly-caught butchered in-house, then diced and made vibrant with harissa aioli, preserved lemon, shallot, chive, lemon juice — garnished with radish and pea shoots.

At Navy Blue, we’re open seven days a week, ready to welcome you for any occasion. Whether it’s a long-awaited catch-up lunch with friends, a sunset dinner and drinks affair, a business meeting over oysters, or a celebration marking a special moment in time, our crew is on stand by to set the table for a memorable experience.

Drop anchor in our dining room, patio, or bar top this week! Reservations available via or by giving us a call — and walk-ins are welcome.

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Cheers to Friday and the weekend ahead! Our spring beer lineup, handpicked by our Bar Manager Tom, features a range of craft styles to suit every taste. For the ultimate experience, enjoy at our bar top or out on our patio and let recommend the perfect pour just for you.

Meet Chef Hieu, our esteemed Executive Sous Chef and one of Navy Blue’s opening team members. From the earliest days, Chef Hieu stood shoulder to shoulder with Chef Aaron Bludorn, Chef Jerrod (Executive Chef, Navy Blue) and Chef Allie (Executive Chef, ) — directly impacting the vision of Navy Blue through his passion for seafood.

Beyond his daily contributions, Chef Hieu’s profound love for community-driven cuisine has directly fueled our collaborations with the Houston restaurant community, including our recent Uchi dinner just last month.

Just as humble as he is extremely talented, Chef Hieu attributes much of his culinary learnings over most recent years to the people who came before him naming Chef Aaron Bludorn, Chef Chase (Executive Chef, ) and Chef Rob (Corporate Chef) as a few.

“What truly sets Navy Blue’s kitchen team apart is that we invest in our team with the intention of training and building chefs. Not to simply cook, but to become a chef one day,” says Chef Hieu. “With that in mind, we set high standards for every single person here — in turn, fostering a team that rises to every challenge with pride and with precision.”

As both a guiding force in the kitchen and a beacon of encouragement for our front-of-house staff, Chef Hieu exemplifies the spirit of Navy Blue, and we couldn’t be luckier to have him. Please join us in celebrating Chef Hieu!

Every meal at Navy Blue means a chance to test the waters with your palate and dive into the freshest flavors of the sea — and our Seared Scallops are a perfect place to start.

Available for dinner every day of the week in a set of four; topped with prosciutto, charred spring onion, pea shoots, fried leeks, and arranged on a foundation of pea puree.

Seafood Paella: a sure fix for the Monday blues.

Join us every Monday and Tuesday evening for a weekly pick-me-up, made yours with a mix of shrimp, clams, mussels, calamari and chicken - placed with precision over a bed of seafood broth-simmered bomba rice, and made for two to enjoy.

Walk-in tonight for dinner, or give us a call to book ahead for tomorrow.

Join us for this month’s Mondays with Molly, and immerse yourself in Old World wine expertise of Leonora Varvoutis, sommelier and General Manager of Coltivare — as we highlight the vibrant flavors of in a 5-course dinner curated by Executive Chef using vegetables straight from their homegrown garden!

Come with a companion or dine solo; new faces and wine knowledge await. Reserve your seat today via !

Why wait for the weekend? Embrace midweek momentum and get a headstart on your Saturday and Sunday plans. Pencil in our Dry Aged Burger — layered with the likes of lettuce, tomato, grated horseradish, crispy pork belly, melted raclette cheese and horseradish mayo, with a dry aged ground beef patty; sandwiched inside of two Martin potato sesame buns.

Available during for weekend brunch and dinner, and during the weekday, too — just in case you can’t wait.

Set the tone for your week with a burst of flavor and a crowd-pleasing starter: Australian King Prawns.

Each prawn is seasoned with salt and white pepper — then set to rest on a cilantro-lime emulsion, topped with charred ramp leaves, mint, cilantro, and a final touch of charred lime.

Vibrant in taste and preparation.

With a spread of Spring menu additions, there are countless reasons to make sure a meal under the boat is part of your weekend itinerary. We can’t wait to have you this Saturday and Sunday.

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A Thursday delight. Introducing Molly’s Winemaker Spotlight: a series where our Wine Director, , will be illuminating the craftsmanship behind the bottles we carry in the cellars across our restaurants. Today, we shine the light on Ingrid Groiss, a master of her craft with generations of winemaking heritage.

“I love the Ingrid Groiss Gruner Veltliner as a by the glass option at Navy Blue,” says Molly. “Its crisp and refreshing structure cleanses the palate, but it also has a savoriness that pairs well green flavors, which can be found in dishes like our Moules-Frites.”

Swipe to uncover a bit more behind the bottle, and enjoy a glass during your next visit. Make sure to follow for our next upcoming feature. Cheers!

The beauty of local and sustainably-sourced produce? You can relish your favorite entrees while embracing an ever-changing array of seasonal sides. Give our asparagus the chance to earn a spot on your table. Topped with sauce gribiche, caper berry, fried parsley and smoked salt — and available for both lunch and dinner.

Here at Navy Blue you can enjoy oysters three ways: raw, baked and fried. However, the journey for each oyster extends far beyond the confines of your table.

Navy Blue is a proud partner of the Galveston Bay Foundation - a conservation nonprofit preserving and enhancing the Galveston Bay. Every oyster eaten plays a vital role in GBF’s oyster reef restoration program — an effort returning shucked oyster shells back to the Bag and creating new oyster habitat, while also serving as a shelter for crabs, shrimp, and juvenile fish. To-date, Navy Blue has contributed to a grand total of over 2 tons of oysters that have been recycled.

Every bite you savor supports the flourishing harmony of our coastal waters, and we couldn’t play the role we do without you. Happy Earth Day!

Since the summer of 2023, Bludorn and Navy Blue have partnered with Moonshot — an organization dedicated to reshaping how we view waste by transforming it into a resource.

Founded by two lifelong Texans, Moonshot’s journey began with a simple question we’ve all been faced with: “Where does my trash end up?” Today, we’re proud to partner with them in repurposing our daily waste through composting to play our part in diverting waste from landfills.

We’re happy to celebrate Earth Day today and every day with you, Houston - one plate at a time.

Yacht Rock brunch continues this weekend - join us to set sail once more! Enjoy our full brunch menu, including our Steak and Egg, alongside specialty cocktails tailored just for Sunday fun.

All welcome on board. Book ahead via , give our reservations team a call today, or walk-in.

Gather around the table at Navy Blue for Greek Easter on Sunday, May 5th.

Break your fast with our Greek pre-fixe menu, complemented with the classic stylings of the Gulf Coast that we offer here under the boat year-round.

Choose your own adventure with our Prix Fixe selection. Start with Spanakopita, Greek Salad, or a trio of dips - Skordalia, Taramosalata, and White Bean. Featured entrees include a choice of Lamb Shoulder, or Branzino. All meals will be accompanied by an assortment of sides for the table - including Lemon Potatoes, refreshing Orzo Salad and savory Sautéed Greens. Save room for dessert…Galaktoboureko, a traditional Greek custard baked in filo.

One brunch service only on Sunday, May 5th - you don’t want to miss it. We’re excited to host you and your family and friends!

Our next Mondays with Molly hosted by our wine director is less than a month away! Secure your seat at the dinner table for May 13, where we’ll be joined by Leonora Varvoutis, sommelier and General Manager of Coltivare.

Houston native and certified sommelier, brings her expertise in Old World wines to our table, promising an evening of wine wisdom and culinary enlightenment. This Italian-inspired dinner will even feature fresh vegetables straight from the garden.

Tickets are available now for $150, which includes a 4-course dinner and wine pairing. Reserve today via !

Experience our Seafood Paella – a vibrant weekly special turned guest favorite. Our Bomba rice, simmered in a saffron-infused seafood stock, serves as the perfect canvas for an ensemble of shrimp, clams, mussels, calamari, and chicken.

Made to share for two, enjoy this dish every Monday and Tuesday. Reserve your table today by giving us a call, booking online via , or simply walking in.

Toast to Thursday and today’s beautiful Houston weather with our Dirty Gibson, made with Oyster Shell infused Gin and House Savory Brine.

Our suggested pairing? Raw oysters and the decision to jumpstart the weekend a bit early. Cheers!

Partly cloudy or sunny skies, every day is a perfect opportunity to cozy up and get acquainted with our Clam Chowder.

Our housemade stock blends bacon, celery, carrot, and onion for a flavor-rich base. Clams, bacon and chives are added in just ahead of serving, bringing you full and rounded flavor in every spoonful. Presented in a ceramic dish topped with delicate puff pastry - and the perfect pre-cursor to your entree.

Our Dover Sole - a timeless favorite for Navy Blue aficionados.

Imported from Europe, our Dover Sole is coated in flour before being delicately seared, basted with thyme and garlic and, upon arrival to your table from our kitchen, removed from the bone tableside.

Served with a meunière sauce, made with reduced chicken jus, lemon juice, brown butter, toasted almonds and parsley.

Celebration season is upon us! Raise a glass and toast to your achievements in style.

As graduation season nears, we invite you to celebrate your milestones at Navy Blue. Reserve your private party with us, and work with our private events director to completely customize the space and make unforgettable memories tailored just for you.

Email [email protected] today to get started.

ICYMI - Yacht Rock Brunch sets sail again this Sunday! Gather your crew for your brunch dish favorites, and enjoy flavors of the Yacht Club — our newly-launched large format cocktails that are perfect for sharing.

Don’t miss the boat for brunch. Speak with our reservations team today to book ahead for this weekend, or make your reservation online via .

Redefining sophistication with a twist of fun: Porrons, now at Navy Blue.

A traditional Spanish wine pitcher often used for communal drinking, Porrons pose a unique challenge: to pour wine directly into your mouth without touching the spout. Elevate your next meal into an afternoon or night to remember by requesting this serving vessel with your wine selection.

Between our Dry-Aged Burger to our carefully executed BBQ Shrimp, to classic staples like the Caesar Salad, our menu is filled with dishes you can truly enjoy all of the time.

Test the theory, and join us for lunch on the patio this week. Reservations available now via , and walk-ins always welcome.

Meet Milton - Captain at Navy Blue with a heart and soul for exceptional service.

Joining us in February 2023, he sought a change of pace and found a calling. Starting as food runner, Milton felt quickly that Navy Blue was no ordinary restaurant. “I was greeted with passion, immediately setting my experience apart.”

Promoted to assistant in just three short months, his commitment to starting from the ground-up showcases his dedication to mastering his craft, strengthening his food knowledge and fine-tuning his service to make every guest experience exceptional. In just another three short months, he was promoted to Captain.

“I am so thankful to be a small piece of bringing our restaurant’s vision to life. I am part of something so much greater than just myself,” Milton says. “To be part of Navy Blue is to be part of history.”

Join us in celebrating Milton’s journey, and apply today to become part of our remarkable team at Navy Blue. If you’re ready to embark on a career where passion meets purpose, email [email protected] with your resume today. We can’t wait to meet you!

Smooth sailing ahead. We’re ecstatic to welcome back Yacht Rock Sunday brunch at Navy Blue, beginning April 7th.

Enjoy all your brunch-time favorites plus new additions like our steak and egg, pancakes, and to drink, our International Pl***oy specialty cocktail vessel. Trust us, this is a table you’d want to gather around.

Reservations are available via or by giving us a call.

Don’t miss out! Tickets are available for our Mondays with series here at Navy Blue.

Join us for upcoming dinners where we'll be joined by special guests, including , renowned for his wine expertise and culinary innovation in the Houston scene. Tickets are available for $175 which includes a 4-course dinner and wine pairing benefiting Southern Smoke Foundation.

Secure your reservations today via !

Lunchtime sophistication meets coastal indulgence at Navy Blue. Dive into our signature Caesar salad, adorned with Baby Gem lettuce, Boquerones, Parmesan.

Make it your main course by adding grilled shrimp, salmon, or chicken.

You can always do it your way at Navy Blue.