Looks like chef Aaron Bludorn's motto is "strike while the iron is hot." The chef, whose restaurant Bludorn has been among the Houston's ho
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When much-anticipated Montrose restaurant Bludorn opened its doors back in August, it brought with it a terrible recurring nightmare for chef-owner Aaron Bludorn: What if the restaurant opened, but no one came?
“I honestly thought we’d open up and I’d just be looking at an empty dining room,” Bludorn says. “I kept worrying that we’d just say, ‘Well, that was fun,’ and pack up and figure out something else. But I know that we’re not the kind of people who would accept a fate like that.”
And now, nearly 100 days into opening his first solo venture in the midst of the pandemic, Bludorn finally feels like his restaurant is finally on solid footing. The team has mastered the art of takeout, spending untold sums on just-right takeout containers and implementing an ordering system via phone for those who aren’t yet comfortable eating in dining rooms. The kitchen is also dialed in, turning out elegant dishes like Gulf cioppino with red snapper, beef Wellington, and