Nancy's Hustle
New American restaurant · Greater Eastwood
2704 Polk St A, Houston, TX 77003
Highlights
Intimate bistro serving New American & European cuisine, natural wines
Intimate bistro serving New American & European cuisine, natural wines
"Nancy’s Hustle is the cool restaurant in Houston that gets better with every visit. The music is effortlessly curated and the lighting is set to the perfect hue of date-night amber. It used to be one of the hardest reservations to book—it’s easier on weeknights, especially since they started opening on Mondays—but Nancy’s is worth the effort anyway. The menu rotates with the seasons, but count on the mainstays like the fluffy Nancy Cakes, double-patty cheeseburger topped with briny pickles, and the delicate lamb tartare to be on the menu (which means they should also be on your table)." - arden shore, team infatuation
"Nancy’s Hustle knows how to set the mood with candle-lit tables and fuzzy reel-to-reel records while converting you to team tartare. Their version comes with lamb instead of beef, and any gaminess gets balanced out with crunchy almonds and briny green olives. Load hefty scoops and some spicy aioli onto the soft, spongy, grilled-to-order flatbread that’s packed with so many sesame seeds you’ll find them clinging to your clothes for the rest of the night. If you walk in during peak dinner hours, space at Nancy’s Hustle will be pretty limited. Either commit to going for a sexy late-night dinner with someone who makes your heart sing, or try your luck at the bar or patio when they first open." - chelsea thomas, gianni greene
"We didn’t think it was possible to meet the restaurant version of a cashmere sweater until eating at Nancy’s Hustle. The intimate American restaurant in EaDo feels like its own little world—with lighting set to liquid gold, a suave and laid-back setting, and unique twists on classic dishes we love. The menu at Nancy’s changes seasonally, so you can always look forward to a new dish to try alongside regulars like the burger or the infinitely fluffy Nancy cakes. Once you’re settled in the cozy bubble of Nancy’s, all of your energy can be spent on the important things: devouring the cheeseburger served on an English muffin (prepare to have separation anxiety when finished) and taking the perfect selfie to commemorate the experience. If you walk in during peak dinner hours, space at Nancy’s Hustle will be pretty limited. Either commit to going for a sexy late-night dinner with someone who makes your heart sing, or try your luck at the bar or patio when they first open." - chelsea thomas, gianni greene
"Nancy’s Hustle is the cool restaurant that gets better with every visit. The music is effortlessly curated and the lighting is set to the perfect hue of date-night amber. It used to be one of the hardest reservations to book—it's easier on weeknights, especially since they started opening on Mondays—but Nancy's is worth the effort anyway. The menu rotates with the seasons, but count on the mainstays like the fluffy Nancy Cakes, double-patty cheeseburger topped with briny pickles, and the delicate lamb tartare to be on the menu (which means they should also be on your table). If you walk in during peak dinner hours, space at Nancy’s Hustle will be pretty limited. Either commit to going for a sexy late-night dinner with someone who makes your heart sing, or try your luck at the bar or patio when they first open." - chelsea thomas, gianni greene
"Though this East Downtown gem is known to rotate its menu items, its cheeseburger is a mainstay. Nancy’s brings breakfast into the mix, serving its $18 double cheeseburger on a brioche English muffin, then topping it with American cheese, pickles, and red onion for a slight twist that still feels classic and easy to eat. Make it an extra happy meal with hand-cut fries served with aioli and a cider or a glass of wine from its extensive drinks list. Must-try dish: There’s always room for Nancy’s cakes, its namesake, diner-favorite dish, which features irresistible corn cakes served with cultured butter, smoked trout roe, and chives." - Brittany Britto Garley
