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TVs on the wall, country music playing in the background, and coastal décor. The friendly, welcoming, laid-back atmosphere at The Blue Clove is intentional. “I want everyone to come. I want everyone to feel invited,” owner Tony Posada explains.
Posada, his father, Antonio Posada, his uncle, Isidro Posada, and his uncle’s wife, Ana Flores, all own and operate the restaurant together. Opened earlier this year on the Westside, business is flourishing as knowledge of the restaurant’s delicious seafood and pastries has spread by watering word-of-mouth.
This foray into restaurant ownership is fairly new for the family. After immigrating to Texas from Mexico, Antonio Posada held a variety of jobs before being hired at the Corpus Christi Yacht Club as a dishwasher. Learning on the job and working his way up, Posada spent eighteen years with the club, eventually serving as a special events coordinator. His son, Tony, tried his hand at several public service jobs before attending Del Mar College for Culinary Arts, and has been in the restaurant business since.
At a time the elder Posada was seeking to strike out on his own, he was approached by an investor to open a restaurant. That partnership failed, so Posada decided to open his own, family-owned establishment, desiring to have a business he could share with his son.
With a background in seafood and living so close to the Gulf, the family decided to focus mostly on coastal fare. The seafood is local, and the dishes are elaborate. “All the recipes come from our experience,” Antonio Posada says. “Inspiration is everywhere,” his son shares.
Located in a shopping center owned by other family members, the 88 capacity eatery is housed in a converted Mexican restaurant. “All my family, not just my personal family, my whole family, it’s all restaurant,” Tony Posada explains.
The eatery has separate lunch and dinner menus, and offers daily specials. The current most popular lunch dish is the Soft Shell Crab Sandwich, and the Pecan Snapper and Drum Florentine are evening favorites. The Posadas are also happy to customize orders for customers.
Pastry chef, Isidro Posada, has crafted six different decadent desserts, each made in-house, and can create custom orders with advance notice. Each generous portion is easily shared by two.
It’s too early to focus on more than one restaurant, however, Antonio Posada would like to expand with a second location in the future. Something his son could oversee.
While not yet ready to run a restaurant on his own, Tony Posada enjoys his time in the kitchen and the creative aspect of preparing a meal. “That’s another thing I love about cooking,” he says, “You can never stop learning.”
1945 Horne RD Corpus Christi, TX 78416,