It’s a truth universally acknowledged that a city can’t have too many steak joints. In February, Houston will welcome an exciting new concept from the owners of Redfish Grill, serving prime rib and seafood in the Galleria area: Blue Onyx Bistro.
Owner and Executive Chef David Chang has spent upwards of 30 years perfecting his craft across a variety of cities and cuisines. His passion for cooking and fresh ingredients shines through in each dish, as does his enthusiasm for creative plating.
Says Chang, “Presentation is as important as taste, because we feast with our eyes first.”
His highly-anticipated concept was named for the Blue Onyx stone, which is believed to bring strength and happiness, as well as balance to the mind and body. The stone will be incorporated into the design of the restaurant, reflecting a rustic blue color scheme and intimate dining environment.
Notable signature dishes will include a 35-day House-Dried Aged Ribeye Steak in a peppercorn cognac demi-glace; Chef Chang’s Special Sea Bass, a parmesan-crusted Chilean Sea Bass in a red wine reduction sauce; a “Hot Chic Roll,” featuring a flash-fried salmon roll, wasabi masago, and salmon roe, topped with chipotle sauce and balsamic vinegar; and the “Ocean Smokehouse,” fresh snapper, scallop, and shrimp in beurre blanc sauce, served in a covered dome of cedar smoke.
Blue Onyx Bistro will open in February at 4720 Richmond Avenue.
Featured image courtesy of The Epicurean Publicist