In a city where dining experiences can often feel like a performance, Navy Blue offers something different: an elegant, upscale restaurant that manages to feel as personal as a favorite neighborhood haunt. It’s the kind of place where the service wraps around you like a warm blanket, where Manager Andrew greets you like an old friend. I hadn’t been in weeks, yet there he was, recalling my last visit with a smile that suggested I wasn’t just another guest, but someone he really wanted to remember.
As we settled into our table in the quieter salon section, the night began as it always should—with a plate of Cheddar Biscuits. These biscuits weren’t just good; they were exquisite. Light and flaky, but with enough density to satisfy, and served with a salted butter that was so perfectly suited, it was as if the two were made for each other. Each bite was a reminder that the simplest things, when done right, can set the tone for an entire evening.
The Pink Moon Oysters from Prince Edward Island came next, their briny freshness accented by a cocktail sauce with just the right amount of horseradish kick. We opted to try half of our oysters with roe, a decision I quickly regretted. The roe, though luxurious, overpowered the delicate flavor of the oysters—a lesson in how even the best intentions can sometimes miss the mark.
But then there was the Gumbo. Oh, the Gumbo. It arrived at the table in all its dark, thick glory, a roux so rich you might expect bitterness, but instead found depth and warmth. Every spoonful was a treasure—okra, oysters, shrimp, fish, crab—all nestled together in a broth that had the perfect amount of spice. It was a dish that didn’t shout, but spoke confidently, knowing it had nothing to prove.
The Mahi Mahi Dip was our next fascinating dish, served with a pineapple chow chow that intrigued the palate with its sweet-tangy complexity. The smoothness of the dip, accented with dill, played beautifully against the crunch of the homemade potato chips. It was a dish that could have easily been overdone but instead found its balance, leaving me impressed.
Then came the BBQ Shrimp, New Orleans-style, perched atop another of those heavenly cheddar biscuits. The Worcestershire-based sauce, with touches of satsuma that added sweetness, was a revelation. It was the kind of dish that could transport you—suddenly, I wasn’t in Houston anymore but on a balcony overlooking the Mississippi River, the flavors a testament to Southern comfort.
As we moved to the Crab Cake, my husband declared it his favorite of the night. I could see why. The crab was abundant, the tomato chutney on top added a necessary brightness, and the celeriac rémoulade it rested on provided a creamy, slightly earthy backdrop. It was a dish that felt thoughtful, each element working in harmony.
Dessert arrived in the form of Key Lime Pie, its crust made from macadamia nuts, topped with candied citrus rind and candied macadamias. I was not a fan of the citrus rind as it added a touch of bitter. But the filling was tangy with the hazelnut ice cream on the side offering a creamy counterpoint. It was a pie that dared to be bold, and I respect that.
The evening started and ended with the Only Sans Cocktail, a drink as visually stunning as it was refreshing. Passion fruit purée, lime juice, and vanilla simple syrup blended together with a hibiscus-emulsified vegan foam, served from a nitrous canister. It was a drink that encapsulated the evening—beautiful, creative, and just a little surprising.
Navy Blue isn’t just a restaurant; it’s a place that understands the art of hospitality, where the service is as personal as the food is refined. It’s a rare combination, and one that makes you feel not just welcomed, but cherished. It’s a place that feels like home, even if it’s your first time through the door.
The Queen's Critique 