Chef Nick Wong, known for his time at Houston’s beloved UB Preserv and New York’s Momofuku, is back—and this time, he’s telling a deeply personal story through food. His new restaurant, Agnes and Sherman, is a modern Asian American diner blending nostalgia, cultural mashups, and a whole lot of heart. Named after his parents, the concept draws from Wong’s childhood memories of growing up between Chinese wedding banquets and little league games, dim sum and Motown. “If all I want to do is tell my story, then that story is ultimately about them,” says Wong. The result is a menu that feels both familiar and unexpected—equal parts comfort food and cultural exploration.
Think: diner classics with Asian American soul, crafted with technique, creativity, and a healthy dose of whimsy. It’s no wonder Bon Appétit recently named it one of the 10 must-visit restaurants in the country. But for Wong, accolades are secondary to building a space that feels like home. “I’ve been able to find a depth of community and culture here in Houston that I’ll never find the bottom of, no matter how much I dig,” he says.
Agnes and Sherman is a neighborhood spot that quietly challenges what “Americana” means, one bite at a time. As Wong puts it, “But what do I know anyway? It’s just a diner.” Except, of course, it’s anything but.
