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Comfort food, eclectic decor at Punk's Simple Southern Food in Houston

"What's For Supper" rounds out with Fried Chicken and all the sides
"What's For Supper" rounds out with Fried Chicken and all the sides
Valerie Sweeten

When you sit down to a medley of classic country, Lone Star beer and a plate of handcrafted pimento cheese, deviled eggs and buttermilk biscuits that make your mouth melt, you’ve found Punk’s Simple Southern Food nestled on the edges of the family centric neighborhoods near Rice Village in Houston.

Punk’s, the fifth concept from Clark Cooper Concepts which also owns Coppa Osteria next door, has the talents of chef, Brandi Key directing a menu tempting cooks to leave their aprons behind. Dishes that are reminiscent of your grandmother’s kitchen where fried chicken, tomato salad and corn-filled hush puppies fill the table and greet guests longing for a home-style meal.

Key has brought her own grandmother’s recipes to Punks utilizing what’s available in the garden. “I am excited about the food at Punk’s because it reminds me of growing up in the south,” said Key. “I grew up standing on a step stool in the kitchen next to my grandparents. I remember vividly watching Grandma Pat frying chicken in an old cast iron pan and Grandpa Doc making buttermilk biscuits from scratch. We spent long afternoons in the garden and on the back porch shucking, cleaning and cutting corn off the cob. We snapped peas, cut okra, juiced tomatoes and canned anything edible. We gathered around dinner tables, back porches and picnic tables with friends and family.”

Punk’s menu is stocked full of southern favorites to choose from. Snacks can start with Deviled Eggs, loaded "Tater Tots", Pickled Gulf Shrimp and Pimento Cheese. Grandpa Doc’s biscuits take center stage when diners can mix and match them four ways with ham, fried chicken, variations of crawdads and Andouille sausage with gravy. Shuckin’ Punk includes several ways to eat from the Gulf including Broiled Oysters on the Half Shell, Oyster Shooters and Crispy Oyster BLT Sliders. Gumbo and three selections of salads can also be part of the meal.

Sandwiches round out the selections with Fried Seafood Poboys with your choice of shrimp, crawfish or oysters, South Carolina Pulled Pork Sandwich, the classic Waldorf Chicken Salad Sandwich and Sunday Egg Salad Sandwich on crustless white bread. The Punk’s Cheeseburger, loaded with traditional fare and oozing cheese, is also available with a fried egg and pimento cheese.

Southern classics add to choices with Shrimp & Grits, Ma’s Meatloaf, Backyard Pork Chops, and a Chicken Fried Steak. Sides make the meal with Braised Collard Greens, Red Beans & Cornbread, Stewed Green Beans, Lola’s Butterbean Succotash and Key’s family recipe for Macaroni ‘N Cheese.

Punk’s, located at 5212 Morningside, will feature a curbside window where you can fetch an order of Grandma Pat’s crispy Buttermilk Fried Chicken served with horseradish mash and red eye gravy buttermilk biscuits and Punk’s sauce. Whole bird serves two or three, and the half serves one or two hungry diners.

“Punk’s is all about southern hospitality, swagger and manners,” said Grant Cooper, Clark Cooper Concepts partner. “It’s a boy named Punk — a rascal in every sense of the word — who grew up to be a real gentleman, and that boy with both an ingrained irreverence for decorum and appreciation for the finer things in life.”

Details, go to or call 713-524-PUNK.

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