Navy Blue

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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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!

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.