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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 wines 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 wine (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 wine. Thermodynamics- it’s the one of the languages of reality, the universe, and aperitivo drinks. Can you hear the music?
📸: Brandon Choate
📝: Justin Vann
07/04/2026
We’ll be back in action for the 5th of July!
06/30/2026
Smashed cucumbers in a preserved orange vinaigrette with puffed rice and baharat spices with fines herbs. Simple? Sort of.
Cucumbers get smashed and salted to remove some excess water and concentrate the cucumber energy. We dress those in a vinaigrette of salt-preserved orange for mouthwatering acidity.
It’s already a great dish, but ever mindful of cronch, we top it with puffed rice tossed in baharat spices (black pepper, cumin, coriander, star anise, clove, cinnamon, ginger, nutmeg, and caraway to be precise). It’s like a more savory pumpkin pie flavor.
A generous scatter of fines herbes reinforces the spectacular greenness of it all, and there you have it: cold, crunchy, herbal, fruity, delicately spiced cukes cut through the richness that fortifies much of our menu. Call them “cukes” to make it clear you work in the service industry and don’t have time for a three-syllable dish name. You live too fast, these civilians wouldn’t understand.
📸: Brandon Choate
📝: Justin Vann
06/26/2026
It had been far too long since we’ve done anything en croute- and chef salty_as_hell brought us back into the good stuff.
We layer roasted beef tongue and butter poached potato slices into a long narrow mould, and bake it in pastry dough. After baking we slice it into slabs that get griddled on the pickup to both warm them and impart a lil crust.
Toasty slices of croute get sauced with a fermented mustard beef demi glace. The profound richness of it all is allayed by a frisee salad with pickled red onions in a lemon citronette. We get that tongue is an unusual texture for some people- this preparation adds the velvety buttered potato and pastry crust to thrilling effect. For those of you who already love beef tongue: look at this badass tongue en croute! let’s fu***ng gooo
06/24/2026
Now that we’re properly in the grip of summer, we’ve fortified our cold dishes with hiramasa aguachile verde.
Unlike ceviche, aguachile is added right before serving- not as a marinade. Raw yellowtail amberjack gets layered with roasted poblano pepper puree, and doused in a verdant juice of onion, celery, garlic, ginger, cucumber, green apple, cilantro, lime, and jalapeño.
For a finishing touch we hit it with a chiffonade of mint & cilantro, dried lime, and a sunflower seed za’atar for some notes of coriander, cardamom, oregano, and sumac.
It’s a crispy, refreshing start to your meal during this decidedly uncrispy, unrefreshing weather. Double your pleasure with a crispy aperitif like riesling or pear cider with this bad boy.
📸: Brandon Choate
06/11/2026
Party people, we are looking to add to our host team! We’re looking for someone who enjoys the evolving challenges of the front desk and thinking on their feet. Host experience is required, and experience with high volume of walk-ins preferred. As the host is the first person guests interact with, a good attitude and warmth are key!
If you like to party, send your resume to [email protected].
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?
