Aaron Bludorn’s New Houston Restaurant Will Serve Southern Favorites and Seafood Classics

Houston’s newest restaurant comes from one of the city’s—and the country’s—best chefs.

Bar Bludorn, the third concept from chef Aaron Bludorn of Bludorn and Navy Blue fame, will open this Friday in the Hedwig Village neighborhood. The eatery is slightly more casual than Bludorn’s fine-dining spots but reflects his signature sophisticated style with elevated takes on classic American tavern fare.

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Cornmeal-crusted snapper
Cornmeal-crusted snapper

“Opening Bar Bludorn in Memorial is a continuation of our journey to create inviting spaces that celebrate food, community, and hospitality,” Bludorn said in a statement. “And just like Bludorn and Navy Blue, Bar Bludorn will embody an elevated approachability. Our goal with this concept was to create a space that feels uniquely ‘us’ while also tailoring it to fit seamlessly into the fabric of the neighborhood.”

Spearheaded by Bludorn alongside his wife, Victoria Pappas Bludorn, and his partner Cherif Mbodji, Bar Bludorn will see Alexandra “Allie” Peña take over the kitchen as executive chef. An alum of Bludorn’s other two restaurants, Peña is overseeing a menu with a spotlight on Gulf seafood: There’ll be oysters three ways and a main of cornmeal-crusted snapper in potlikker broth with kale and black-eyed peas. Pastas are similarly plentiful, including a take on carbonara with a poached egg yolk, rendered bacon, and English peas, as well as pappardelle with mustard-stoked rabbit ragout.

Southern favorites include fried chicken with peanut-butter gravy, mashed potatoes, collard greens, and hot honey—a version of Bludorn’s monthly fried-chicken nights. A pastrami sandwich is spiced up with Wagyu short rib, while a candy bar dessert featuring marshmallow, candied peanuts, and foie gras—yes, foie gras—may be one of the most indulgent desserts at any restaurant.

Foie-gras candy bar
Foie-gras candy bar

The hearty fair is being paired with twists on classic cocktails like a Negroni with Jägermeister and a pina colada with absinthe and crème de menthe. Bludorn has also worked with bourbon distillers in Kentucky on proprietary barrel collaborations. The wine list, meanwhile, focuses on pours from Napa and Bordeaux, rich reds that complement the intensely flavorful food.

Bludorn has become well known across the country for his ability to create an upscale yet accessible dining experience and elevate the flavors of the South. Bar Bludorn further proof of that.

Click here to see all the images of Bar Bludorn.

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