Recent social media posts
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].
06/05/2026
Buttermilk ice cream with a honey butter corn cookie, blackberry puree, and house made cornflakes? With a slice of candied fennel? It’s not just that.
This is a scoop of buttermilk ice cream with a honey butter corn cookie, blackberry puree, a slice of candied fennel, and house made cornflakes from our new pastry chef: !
She’s coming out swinging with this composed scoop to beat the heat and utilize the crazy amount of buttermilk we constantly create (you know, from butter production). Welcome her in her new post by crushing one of these today!
05/22/2026
The summer samba is here for the arrival of summer!
It’s not summer, meteorologically speaking, for another week. But in reality it’s been summer for a month already in houston, and we’ve been drinking like it.
Behold ’s summer samba. A tequila highball with tropical fruit and coconut notes. Is it proto-tiki?Tropical-esque? We’re not here for semantic debates only cold tasty drinks in frozen glasses.
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05/19/2026
Don’t call it chips and queso: it’s smoked stracciatella with pickled ramps and seed crackers!
Obviously we love local produce above all else, but we will break this preference if it’s something we really want- like ramps! That elusive allium that tastes like garlic and green onion doesn’t grow in Texas, but we got tired of sitting this ingredient out, so indulged and pulled the trigger.
We pickle ramp bulbs with sherry vin and aromatics, and lay those tart garlicky bubs on a dish of smoked stracciatella cheese in all its creamy, velvety goodness. Finishing touches are ramp oil made from the ramp tops, some saba (cooked down grape must), and a squeeze of lemon.
The vehicle to get this cheese and ramp situation to your mouth is seed crackers, made from a litany thereof: sesame, flax, chia, sunflower, and pumpkin, with some koji to give it a little extra umami. They get some ramp powder too, for pizazz. Frankly we’re obsessed with them, and as you may have guessed, they’re gluten free.
Come and grab a taste before they’re gone, we pickled as much as we could but ramp season is notoriously short.
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05/14/2026
Mahi mahi in a pil pil sauce: a dish so good they had to name the components twice.
You know mahi mahi- prized saltwater boi known for a firm meaty flesh we’d liken to swordfish. Pil Pil is not quite as common round these parts- a velvety thick sauce we make by simmering fish bones in fino sherry, then whisking it in with a garlicky olive oil. Chef with the basque deep cut.
We give our mahi a little extra texture by crusting it in poha and pan searing it to get that flattened rice all crispy. Below the fish goes a puree of sweet peppers, and atop goes some sauteed slices of the same.
Let the vibrant red hue of this dish guide you booze wise- we love it with dry rose.
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05/10/2026
We’re looking for two full-time support staff member to join us!
In case the analogy this post is making scares you, rest assured you will never have to physically carry another staff member or even get close to Mordor. But having dedicated servers and support IS critical to our success. This is a job for someone who likes to go real fast and stay engaged- Nancy’s is a busy restaurant.
If you’re interested, hit us up at [email protected]. We offer competitive pay, health insurance that kicks in immediately (with vision and dental available after 3 months), reasonable hours (4 shifts a week), and a healthy daily staff meal in a workplace free of discriminatory nonsense.
05/04/2026
We’re closed for the remainder of the evening due to technical difficulties.
04/28/2026
We’re looking to grow our team with another front of house manager!
Obviously we’re looking for someone with serious restaurant experience. More specifically we’re looking for someone who can:
-uphold high standards of service at high volume in a relatively small space
-set the pace of service by example and lead with confidence
-lend support to any team member when needed during service
-endeavor to control the flow of a high volume of reservations and walk-ins guests
-deliver feedback with emotional intelligence and clarity
-move really fast
-(move really fast all the time).
Compensation will be based on experience, but also comes with good health insurance that kicks in immediately, with vision and dental available after 3 months. Beyond the boilerplate of this job ad: this is a very rare job opening to manage the floor of a thrillingly busy restaurant serving food we’re all excited about, with an experienced team. Do you want to go fast with us? If so, send a resume to [email protected] and a few lines about why you want to work with us.
04/22/2026
Marvel upon our new roasted strawberry shaved ice with coconut custard!
Ok it’s not quite new but we’re making it IG grid official, hard launching it so to speak. We acquired a Swan shaved ice machine for this, so rest assured we’re staying committed to the shaved ice bit.
We start by infusing a coconut custard with shiso leaf as the first layer. On top of this, roasted strawberries. On top of that? Shaved ice flavored with the syrup of the aforementioned roasted strawberries (there’s a hit of dried shiso in there too).
On top of the mound of strawberry shaved ice goes a cacophony of textures and flavors: toasted coconut flakes, lime zest, diced fresh strawberries, and a drizzle of the coconut custard. Put that in your pipe and smoke it, how you like them apples, etc.
It’s a riot of changing flavors, textures, and temperature- while staying focused on strawberries and (coconut) cream, with the sweet undercurrent of shiso peeking through each bite.
No gluten, no dairy, no problem. Eat it now, before strawberry season is gone.
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04/15/2026
🚨 TARTARE ALERT TARTARE ALERT 🚨
Lamb tartare is back! Diced raw lamb with crunchy marcona almonds and buttery castelvetrano olives on a layer of chili aioli!
We serve it with grilled flatbread crusted in a preposterous amount of sesame seeds!
A celebration of textural and temperature contrasts- the lamb tartare is one of our all time classics. For those of you in the know: the beacon is lit. For newcomers, welcome. Stop by to see what the hype is all about.
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?
