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    In the navy

    Bludorn team's new Rice Village seafood restaurant sets anticipated opening date

    Eric Sandler
    Nov 11, 2022 | 1:15 pm

    One of this year’s most eagerly anticipated restaurants will open next week. Navy Blue, the new seafood restaurant from the team behind Bludorn, begins dinner service on Friday, November 18.

    Located in the former Politan Row space in Rice Village (2445 Times Blvd.), Navy Blue applies Bludorn’s template of French-influenced, contemporary cuisine to a menu grounded in fish and shellfish. Developed by chef-owner Aaron Bludorn and executive chef Jerrod Zifchak, diners will find an eclectic array of dishes that can be shared or not.

    “With Bludorn, we found that the ultimate luxury was the ability to choose your own dining experience and we plan to emphasize that even more at Navy Blue,” Bludorn said in a statement. “The ability to come in and enjoy the restaurant without feeling the need to dress up or to feel pressure to adhere to traditional standards of a fine dining restaurant is what we strived to achieve at the first concept and what we will strive to cultivate once Navy Blue launches.”

    Just as meals at Bludorn may begin with oysters three ways — raw, baked, and fried — Navy Blue offers diners multiple preparations of oysters; clams (casino, fried, or steamed); and shrimp (cocktail, fried, or BBQ). Other starters include three varieties of caviar, tuna crudo, and crab cakes.

    The trio theme continues in the entree section with the ability to order whole Dover sole as almondine, Oscar, or Provencal and lobster as boiled, grilled, or Thermidore. Other entrees include blackened snapper; swordfish au poivre; and salmon with sauce grenobloise (browned butter, capers, parsley, and lemon). Non-seafood eaters will find roast chicken and steak with chimichurri.

    In between, diners can enhance their meals with soups and salads like gumbo, mussel bisque, and a Caesar with boquerones. Seafood pastas like linguine vongole, lobster ravioli, and risotto with lobster and cuttlefish round out the offerings.

    “We wanted to create a menu with plenty of options and the same kind of approachability that guests love at Bludorn,” Bludorn said. “What oysters are to Bludorn, which are done 3 ways — fried, baked, and raw — clams, shrimp, and Dover sole are to Navy Blue. We’ll also have a running rotation of fresh fish with preparation suggestions, but guests can swap it out however they want. We are nothing if not flexible when it comes to putting our guests’ tastes first — that’s why we are here, and we love what we do.”

    Diners can have confidence in the kitchen. Not only did Zifchak succeed Bludorn as executive chef at New York’s Cafe Boulud, he also worked at Le Bernadin, New York’s three-star Michelin restaurant that’s among the country’s top destinations for seafood.

    Jerrod Zifchak Navy Blue restaurantExecutive chef Jerrod Zifchak. Photo by Michael Anthony

    Beverage options start with a seafood-friendly wine list that contains selections from France, Greece, Italy, Spain, America, and more. Cocktails include a range of martinis along with a few tiki-inspired libations.

    Inside, Bludorn, his wife Victoria Pappas Bludorn, and partner Cherif Mbodji worked with Austin-based Föda Studios, Courtney Hill Interiors, and Gensler to transform the 7,100-square-foot-space into Navy Blue. Details include tables separated by white oak partitions, a steel and driftwood installation in the bar, and a 40 seat private dining room.

    "There's not a lot seafood restaurants across the country that have gained any national notoriety. People are seeing an opportunity," Bludorn said on a recent episode of CultureMap’s “What’s Eric Eating” podcast. "Joshua Skenes did Angler, Fermín Núñez just opened Este. I think, where better than Houston to be the next one of those restaurants that opens and focuses on American seafood."

    Navy Blue restaurant Jerrod Zifchak Aaron Bludorn Cherif Mbodji

    Photo by Michael Anthony

    Navy Blue's Jerrod Zifchak, Aaron Bludorn, and Cherif Mbodji.

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    Oh, Donna

    New Houston cocktail bar serves up a house party fueled by music and martinis

    Eric Sandler
    Dec 15, 2025 | 5:30 pm
    Donna's cocktail bar interior
    Courtesy of Donna's
    People are flocking to Donna's.

    It hasn’t taken long for Houston cocktail fans to discover Donna’s. Ever since it opened Thanksgiving weekend, the new cocktail bar in the Heights has been packed with people eager to check out the new project from Anvil owner Bobby Heugel and veteran Houston bartender Jacki Schromm.

    Named for Schromm’s grandmother, both partners use the word “house party” to describe the kind of atmosphere they want to create at Donna’s. That party can be very energetic on busy weekend nights and a little quieter and more intimate during the week — allowing patrons to choose what kind of experience they want to have.

    Heugel and Schromm worked with collaborators on the design, music, and art for Donna’s. So far, people seem to be enjoying themselves.

    “It’s really f---ing awesome,” Schromm tells CultureMap. “It has been really remarkable to have people in this building. To see the room full is a rewarding experience. The feedback we’ve received has just been really positive.”

    To transform the former Ready Room into Donna’s, the partners collaborated with Brittany Vaughn of Garnish Design. Known for her work at establishments such as Tiny Champions, Maximo, and Milton’s, Vaughn helped divide the retro-styled cocktail bar into two distinct interior spaces. The main bar area is defined by high-top, organically-shaped tables that allow large groups to congregate or smaller groups to share without being on top of each other. The more intimate living room section features a large couch and a spacious booth.

    “There’s a lot of smart utility in the space,” Heugel explains. “We kept talking about how it’s a small space. We want to find a seat for everybody as much as possible.”

    To honor the space’s history of hosting live music, the partners worked with Chicago-based firm Uncanned on a powerful vintage stereo that includes both a reel-to-reel tape deck and a turntable. Known locally for their work at restaurants such as Nancy’s Hustle and Nobie’s, the Uncanned team gave Donna’s the ability to kick out the jams with ultra-clear sound while not being so loud that people can’t talk to each other. It also opens up the possibility of people playing their favorite albums on select nights.

    “Jacki and I both had the bold opinion when we started talking about Donna’s that cocktail bars were boring. We wanted to add more layers to the onion,” Heugel says. “Having music be here as an additional component to the bar makes the room feel really good. That’s important to us, and we’ll have some programming related to that.”

    Keli Hogsett of Austin’s CoCollect helped Schromm and Heugel select the room’s distinctive art on its walls. Heugel describes the works as museum-quality, contemporary pieces from regional artists that are a cut above what’s usually seen in bars. Hogsett will also source the art for the new restaurant Heugel and chef Justin Yu are opening next year in the former Vibrant space.

    Schromm, who partnered with Heugel after working at Anvil and Reserve 101, created the opening cocktail menu herself. One highlight is the Jacki’s Martini, a nod to the “Bobby’s Martini” served at Refuge and the “Terry’s Martini” served at Squable. It’s a 50-50 mix of gin with Cocchi Americano and Dolin Blanc vermouth. She describes it as more “sessionable” than a traditional martini.

    “I think this cocktail menu has a lot of personality,” she says. “Some of my flair, whether it’s a spirit I chose or a flavor I like.”

    Although parking on the property is limited, Heugel notes that street parking on White Oak is relatively plentiful. A nearby pay lot is available, or people can skip the issue altogether by using their favorite rideshare service.

    Of course, the adjacent restaurant space won’t stay empty for long. As CultureMap has previously reported, Austin-based pizzeria Home Slice has claimed the building for its second Houston location that will open in fall 2026.

    -----

    Donna's, 2626 White Oak Drive. Open daily from 2 pm-2 am

    Donna's cocktail bar interior

    Courtesy of Donna's

    People are flocking to Donna's.

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