"Pasta has always been an exciting feature on the menus at chef Aaron Bludorn’s restaurants, and at Navy Blue, it’s particularly satisfying, considering seafood pairs well with Houston’s almost-always-summery climate. Though the menu does still rotate seasonally, the current lineup includes a punchy crawfish étouffée, a squid ink linguine with rock shrimp and linguine, and a buttery pasta with black truffles shaved tableside that’s served as a special." - Brittany Britto Garley
