Josephine's
Seafood restaurant · Midtown
318 Gray St, Houston, TX 77002
Highlights
Southern seafood with crawfish, po' boys, and seafood boils.
Southern seafood with crawfish, po' boys, and seafood boils.
"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
"A Gulf Coast–influenced baked macaroni and cheese that reflects the chef’s Mississippi roots, arriving piping hot with cheese-laden cavatappi and a balance of creamy, cheesy, and slightly spicy flavors. It’s finished with crunchy fried chicken cracklins, a drizzle of hot honey, and chives for textural contrast and a hint of sweetness, and portions are generous enough to feed two to three people." - 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
"Portrayed as nailing Gulf Coast cuisine with a Mississippi flair: dishes called out include buttery jerk fish collars, fried chicken, and crawfish, plus sharables like smoked fish dip, hush puppies, and biscuits." - 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
