Nue Seattle

When in northern Spain, the cider house rules.

We wrapped up the final day of our annual food tour abroad with an eight-course meal at a traditional Basque cider house, and honestly, it couldn't have been a more spectacular ending.

The cider is poured straight from the casks through a tiny hike, while everyone lines up, glass in hand, trying to catch it just right. This is not cider you sip. This is cider you catch, chug, and refill. The pour aerates it, wakes it up, and then it’s gone before the magic disappears.

And the food! A ridiculous parade of northern Spain at its best: aged beef, salt cod omelet, sweet green peppers, fresh walnuts, local cheese, crusty bread, and the kind of energy you only get when a room is full of locals doing what they’ve always done.

Not a tourist show. Not polished for Instagram. Just loud, delicious, ancient-feeling, and perfect.

Don’t be surprised if a few of these dishes sneak their way onto the menu at Nue.

$35 for dinner + drinks for two on Capitol Hill.

Every Sunday + Monday night at Nue

a pile of our Chengdu wings

4 beers or a full bottle of wine

Not on the menu.
Just say “Cock-a-Brewdle Two.”
(we’ll take it from there)

Seattle keeps saying everything’s too expensive.
We fixed it.

In Seattle’s restaurant scene you have to keep your eyes open. Trends move fast, and if you ignore them you fall behind.

But jumping on every TikTok or Instagram craze the minute it shows up just means you’re following everyone else.

What we’ve learned over the years is that the better move is to watch what’s happening… and then make it our own.

For the past few years we’ve been noticing the massive boba boom. Some places are charging $18–$20 a drink and there are lines down the block.

Respect to the boba shops, that’s their craft and they do it well. But we started wondering… how do we get in on this trend the Nue way?

One of our most popular dishes since the day we opened has been our South African Bunny Chow so since the beginning of the year we’ve been quietly experimenting with one question:

Can bunny chow become boba?

After months of testing, we think we finally nailed it.

Starting today, April 1st, we’re introducing Bunny Boba.

A coconut and curry milk base made with the same masala spices from our famous bunny chow. Instead of tapioca pearls, we’re using small globules of lamb fat that still pop in your mouth. Some of the “boba” are also spheres of white bread that soak up the curry.

Finished with cilantro and crispy onions.

We’re still working on the vegan version, so stay tuned.

Innovation never stops.