Blue Onyx Bistro, an upscale seafood and steak restaurant, will soon debut just inside the West Loop near the Galleria next month.
The eatery at 4720 Richmond Ave can accommodate 150 guests, with 20 on the patio and 20 more in a private dining room. The interiors, designed by Nicole Niu, feature a rich blue color scheme to play off the name of the new restaurant. Blue onyx stone is “believed to give strength and happiness while balancing the mind and body,” according to the restaurant’s press release.
At the helm of this new Houston spot is Chef David Chang (who, coincidentally, has the same name as the New York-based restaurateur of Momofuku fame). Chang’s offerings will no doubt highlight each dish’s aesthetics - something he’s known for. “Presentation is as important as taste because we feast with our eyes first,” he said in a statement.
Chang’s career included restaurant posts in various cities after he migrated to the U.S. from Taiwan in his mid-20s, including a Chinese restaurant in New York, a Japanese eatery in Denver, a French Bistro in North Carolina, and a “modern Chinese” restaurant in Memphis. In the late 1990s, he opened two modern Chinese restaurants in St. Petersburg and Tampa, Florida. Then in 2003, he moved to north-west Houston and opened Redfish Seafood Grill.
Focusing on a menu of prime beef and fresh seafood, standout dishes include 35-day house-dried aged ribeye steak in a peppercorn cognac demi-glace; Chef Chang’s special sea bass dusted with parmesan in a red wine reduction sauce; and the grouper filet topped with bacon wrapped scallops in a creamy ginger-key-lime sauce.
Blue Onyx Bistro is set to open its doors in February. When it arrives, the restaurant will be open Sunday through Thursday 11 a.m. to 10 p.m., and Friday and Saturday until 11 p.m.