Josephine's
Seafood restaurant · Midtown
318 Gray St, Houston, TX 77002
Highlights
Southern seafood with Gulf Coast flavors & Cajun twists
Southern seafood with Gulf Coast flavors & Cajun twists
"This Midtown favorite draws in Houston diners to celebrate Gulf Coast cuisine with a Southern twist. Sandwiches include fully dressed po’ boys stuffed with shrimp; sides like red beans and rice, and gumbo; plus shareable dishes like shrimp and grits and barbecue blue crabs. It wouldn’t be “Gulf Coast tradition” without boiled seafood. The restaurant serves its boiled shrimp, snow crab clusters, and crawfish with a classic seasoning or dripping wet in a flavorful sauce. Don’t skimp on the jerk fish collars, which are coated in a spicy seasoning and sauce, or the baked macaroni and cheese, which comes out piping hot and topped with chicken cracklins and a drizzle of hot honey." - Brittany Britto Garley
"Helmed by chef Lucas McKinney, who came to Houston from Biloxi, Mississippi, this Midtown restaurant is a celebration of Gulf Coast cuisine. Self-described “a little bit classy, and a little bit trashy,” Josephine’s offers an array of dishes that harness flavors of the South, starting with appetizers like smoked redfish dip, jambalaya arancini, and hushpuppies. Order biscuits for the table before digging into mains — from the more casual po’ boys and muffulettas to heaping sides of red beans and rice and collard greens, to plates of fried chicken and grilled redfish on the half-shell. And with crawfish season upon us, Josephine’s is a sure-fire pitstop, offering flavorful seafood boils, served dry (Louisiana-style) or drenched in a Viet-Cajun wet sauce that’s a buttery combination of seasonings and lemon. The cocktail and non-alcoholic beverage selection here is also a hit, and, of course, includes bottles of Barq’s Root Beer (also from Mississippi). Must-try dish: It’s hard to choose just one. The buttery jerk snapper collards, dripping in chile butter, and the baked macaroni and cheese topped with fried chicken skins and a dash of hot honey are both winners." - Brittany Britto Garley
"At the Midtown restaurant, Josephine’s crawfish comes two ways: plain or wet. We recommend them wet and “all the way” on the add-ons. When your boil hits the table, expect the crawfish, sausages, and mushrooms to be soaked with the spicy Cajun flavors. The worst crime of Josephine’s crawfish is that it can run a bit salty, but it’s still a pretty enjoyable meal to twist and suck crustacean heads." - gianni greene, julie takahashi, chelsea thomas
"A love letter to Gulf Coast cuisine, chef Lucas McKinney’s Midtown destination is not only a go-to spot to grab crawfish but one of the overall hottest seafood restaurants in town. The crawfish is served just like a good low-country boil or with a Viet-Cajun “wet”-style sauce, with all the traditional sides of corn and potatoes, but don’t stop there. There are raw bar options, from blue crab to shrimp cocktails, plus the scene-stealing snapper collars marinated in a Jamaican jerk rub with chili butter. Grab some hot biscuits and a side of the mac and cheese topped with hot honey and crispy fried chicken skins to make it a feast." - Brittany Britto Garley
"A southern Gulf Coast restaurant in Midtown known for its classic and spicy Louisiana-style boiled crawfish." - Brittany Britto Garley
