What are the opening hours?

Tuesday 5pm - 11pm Wednesday 5pm - 12am Thursday 5pm - 12am Friday 5pm - 12am Saturday 5pm - 12am Sunday 5pm - 12am

Nancy's Hustle

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United States
Houston, TX
Nancy's Hustle

Nancy's Hustle is a modern bistro and w**e bar on Houston's east side. We like butter, natural w**e,
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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

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 c***r 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

Opening Hours

Tuesday	5pm - 11pm
Wednesday	5pm - 12am
Thursday	5pm - 12am
Friday	5pm - 12am
Saturday	5pm - 12am
Sunday	5pm - 12am

Website

http://nancyshustle.com/

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