Dining Guide

The Blue Clove

After twenty years at the helm of the Corpus Christi Yacht Club kitchen, chef Tony Posado Sr. and his pastry chef brother Isidro have teamed up with Tony Junior to open the Blue Clove, where the quality of the food belies the unassuming space. Their years of experience result in perfectly cooked seasonal options like grouper, drum, and blue crab from local boats. Everything is made in-house: start with a zippy ceviche topped with thick slabs of avocado on crisp tostadas or pecan-coated shrimp with aioli. You can mix and match the fish and its preparation, like a spot-on broiled salmon with feta, bacon, olives, and tomatoes.