Recent social media posts
10/03/2026
Peep the dramatic new tapioca creme brulee from Emily Davis!
Spoiler alert: this is gluten free and dairy free! The tapioca beads are mixed with a lemongrass coconut cream. The toppings take this brulee in a decidedly tropical direction: pineapple compressed in hibiscus syrup, dabs of passionfruit gel, tapioca chips flavored with coriander, and a touch of Thai basil to round it out.
The aforementioned drama comes from the brulee process. Classic creme brulee-ing is not without drama (watch how you speak to the pastry cook holding a blowtorch), but this one is flash-caramelized with a cast iron disk. It’s a smokeshow, and the results speak for themselves.
If you want to really get zooted on tropical paradise- spring for a glug of Donnafugata “Ben Ryé” passito moscato. It’s a banger that’s been around forever, oldheads know.
🍮: Emily Davis
📸: Brandon Choate
📝: Justin Vann
09/22/2026
Hands! Nancy’s is hiring a PM line cook.
We’re searching for a cook that likes to be busy, and takes pride in putting out quality food at all times. An ideal candidate for this job knows how to communicate, is mature enough to manage their own station, and maintains humility among their coworkers.
The quick details:
4-day work week (44ish hours)
Dinner service only
Immediate access to quality health insurance, vision and dental
Paid vacation
Flexible scheduling posted at least 2 weeks out
18-20 an hour pay based on skill level
A constantly evolving and changing menu
Experience in a restaurant of similar caliber is needed, but we are willing to train the right person- we will put in the effort if you do the same. If you are interested, email [email protected]. Include your resume in the email and a brief description as to why you want to join our team.
09/21/2026
Another Nancy classic returns from the vault: seared brussels sprouts with tonnato!
Day one followers already know, but for those out of the loop: halved brussel sprouts get seared hard in clarified butter till they get tender and golden. We deglaze the pan with chicken jus, and dump the whole thing on a plate lined with tonnato sauce. Tonnato is just good aioli enhanced with cured fish flavors. A sprinkle of parmesan and chives, a squeeze of lemon juice, and it’s on it’s way to you.
If you haven’t had it before, stop by to give it a try and see what the hype is about! If you have had it before, please just keep it together when you eat it, lets keep the happy tears to a minimum if possible. Please enjoy!
📸: Brandon Choate
📝: Justin Vann
09/17/2026
It’s a chocolate malt semifreddo with cardamom caramel, figs, and puffed barley!
The center of fig season typically heralds the transition from summer into the beginning of fall. We say typically because clearly it’s still giving summer out there. Emily Davis responds in kind with cold dessert.
The semifreddo itself is milk and dark chocolate with malt powder. On top goes a thin layer fig puree tarted up with some fig vinegar. We garnish it with chunks of fresh fig, a generous sprinkling of puffed barley coated in chocolate, and a cardamom-spiced caramel.
This one starts rich, but all the components strike a fantastic balance. If you need more acid, the rare w**e co Malmsey madeira is there to help you out. Get it while it’s cold.
🍮: Emily Davis
📸: Brandon Choate
📝: Justin Vann
09/08/2026
Butter dumplings are back!
Call it a new classic from the archives. For the uninitiated, allow us to spell it out: A classic dumpling wrapper is filled with beef and pork, and in lieu of the fat percentage that would go into a dumpling filling, we use butter. Yeah. It gets some classic aromatics and not so classic flavors too, like green chili pickle. It performs a little bit like a tiny soup dumpling.
All the condiments and garnishes are what really complete the dish. A generous scatter of house-made sauerkraut and labneh go down on the plate as the base for the dumplings. Dill fronds and torn mint go down next, with a vibrant green glug of chive oil for color and flavors.
We’re always loathe to give diners instructions on how to eat our food (just get it in your mouth), but we do recommend eating a whole dumpling in one bite. We don’t want you to miss the liquified buttery goodness. We’re looking out for you, gang!
📸: Brandon Choate
📝: Justin Vann
08/26/2026
Bright and briney, the new seabass is a dish of layers.
The seabass gets rubbed in a puree of squash, zucchini, shallot and garlic, then wrapped in long slices of squash and zucchini. That wrapped package of seabass gets pan-seared, which gives a nice color to the squash layer, and cooks the fish gently, keeping the meat real tender and flakey-like.
The primary sauce is a green tomato tapenade including castelvetrano olives, capers, golden raisins, herbs, and some sherry vinegar. To really set this dish off- we also layer on a blended sauce of oysters and chive oil.
For the finishing touch of a little texture- we hit it with crisps made of seabass skin- fish chicharrones if you will.
When the whole band is playing together you get seabass swimming in green summery produce with just enough briney minerality from olives and oysters. It’s killer with the kind of crispy white w**es you’re already drinking to beat the heat.
🍝: salty_as_hell + chris_ostrander
📸: Brandon Choate
📝: Justin Vann
08/13/2026
Our veal pappardelle pasta is an ode to more than one type of summer produce.
It starts with egg pasta marbled with tomato, paprika, and calabrese chilis. In sheets it comes out a vibrant pattern of nightshade tie-dye. In the photo KIRK confidently cuts it into ribbons of pappardelle destined for you.
On the pickup, several components join forces to make a powerful pan sauce:
-Sungold tomatoes braised in butter- skins intact but jammy with concentrated tomatoey goodness.
-A butter sauce of fresh corn juice with a touch of steen’s cane syrup
-slices of veal, marinated in fermented chilies and yogurt, that are pan fried
The sweetness of the corn, the acid of the tomatoes goes absolutely nuts with respectfully cooked ribbons of pappardelle. We could end it there, but the garnishes are also threefold:
fried corn bits, tufts of opal basil, and a generous grating of pecora cheese. Unseen but present is a squeeze of lemon and a glug of fino sherry.
Greater than the sum of it’s parts for sure, and tidily knocks off corn, tomatoes, and peppers from the summer produce punch card. Get it before it’s gone!
🍝: salty_as_hell + chris_ostrander
📸: Brandon Choate
📝: Justin Vann
08/04/2026
Play for real with House Money.
If you don’t love midori we have to ask: who hurt you? This long melon sour is dialed in to beat the heat with vodka, the aforementioned melon liqueur, lime juice, clarified honeydew melon juice, and a whisper of fernet branca menta for a secret sweet minty note. It’s easy being green when it tastes like this. Melon up, you sweaty animals.
🍹+ 📸: Brandon Choate
📝: Justin Vann
07/25/2026
New sourdough set just dropped: sesame sourdough with pickled peach marmalade!
Emily Davis doesn’t just handle desserts: her purview includes our litany of breads we make in house. Her new sourdough is a sesame sourdough, with toasted sesame going into the dough for bulk fermentation, and black and white sesame going on top before baking. Sesame seeds, aka *nancy glitter* have been an important ingredient to us for some time.
For the butter, it’s our classic house-cultured butter with a dollop of pickled peach marmalade! Good peaches, and a dose of yukari (salted red shiso leaves) give this marmalade an extra umami/herbal edge.
More than just a side of bread to absorb errant saucy bits, this new set is a statement piece unto itself. Don’t get caught without it!
07/21/2026
Regard Brandon Choate’s new cocktail, the Room Tone. You like?
Here we have a cobbler of orange w**e (W A V Y W I N E S “Sunshine”), oloroso sherry, lemon, and guava. Served over crushed ice in a metal cup with ample lemon zest, it becomes a low-abv, juicy, personal cooling device. The drink cools your hand and thus, your body. Meanwhile your body helps melt the crushed ice into a tropical slush of w**e. Thermodynamics- it’s the one of the languages of reality, the universe, and aperitivo drinks. Can you hear the music?
📸: Brandon Choate
📝: Justin Vann
Address
2704 Polk Street
Houston, TX
77003
Option 1: Public Transport - From downtown Houston, take Bus Route 40 towards Lawndale Ave. Get off at the Polk St & Emancipation Ave stop. Walk east on Polk St for about 3 blocks and the restaurant will be on your right.
Option 2: Driving/Parking - From downtown Houston, take Polk St heading east for about 2 miles. The restaurant will be on your right. There is street parking available on Polk St or nearby side streets, as well as a paid parking lot across the street from the restaurant.
Opening Hours
| Tuesday |
5pm - 11pm |
| Wednesday |
5pm - 12am |
| Thursday |
5pm - 12am |
| Friday |
5pm - 12am |
| Saturday |
5pm - 12am |
| Sunday |
5pm - 12am |
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What people say
Nancy's Hustle on Polk Street in Houston is a must-visit American restaurant for anyone who loves good food and wine. The bistro and wine bar offer a modern twist on classic dishes, making it an exciting dining experience. One of the standout dishes is their green salad, which has recently been updated with a new look and flavor profile. The labne vinaigrette blended with preserved lemon adds a tangy intensity that perfectly complements the spring mix base. The addition of lightly dehydrated strawberries and seed crackers provides textural crunchiness that elevates the dish to another level. It's no wonder why Nancy's Hustle is known for their delicious green salads.
Another dish worth trying at Nancy's Hustle is their roasted carrots tossed in chimichurri sauce. The purity of the good-as-hell carrots sourced from local farms shines through in this dish, making it a perfect example of how simple ingredients can create something truly special. Whether you're looking for a light starter or a satisfying main course, Nancy's Hustle has got you covered with their innovative take on American cuisine. So why not slide through and let them show you how easy it is to be green?
