Nancy's Hustle

Nancy's Hustle Nancy's Hustle is a modern bistro and wine bar on Houston's east side. We like butter, natural wine,
(1123)

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...
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

We’ll be back in action for the 5th of July!
07/04/2026

We’ll be back in action for the 5th of July!

Smashed cucumbers in a preserved orange vinaigrette with puffed rice and baharat spices with fines herbs. Simple? Sort o...
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

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...
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

Now that we’re properly in the grip of summer, we’ve fortified our cold dishes with hiramasa aguachile verde.Unlike cevi...
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

Party people, we are looking to add to our host team! We’re looking for someone who enjoys the evolving challenges of th...
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].

Buttermilk ice cream with a honey butter corn cookie, blackberry puree, and house made cornflakes? With a slice of candi...
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!

The summer samba is here for the arrival of summer!It’s not summer, meteorologically speaking, for another week. But in ...
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.
📸:

Don’t call it chips and queso: it’s smoked stracciatella with pickled ramps and seed crackers!Obviously we love local pr...
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.
📸:

Mahi mahi in a pil pil sauce: a dish so good they had to name the components twice.You know mahi mahi- prized saltwater ...
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.
📸:

We’re looking for two full-time support staff member to join us!In case the analogy this post is making scares you, rest...
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.

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

Alerts

Be the first to know and let us send you an email when Nancy's Hustle posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Contact The Business

Send a message to Nancy's Hustle:

Shortcuts

Share

Category