Nue Seattle

Nue Seattle Nue is an eclectic, global street food eatery and a go-to place for a simple, delicious, internation
(783)

Nue is an eclectic, global street food eatery and a go-to place for a simple, delicious, internationally-inspired meal (and lots of unique booze)!

Had you worried for a second, didn't we?Starting Sunday, June 21, we're closing one hour later, seven days a week.Becaus...
06/17/2026

Had you worried for a second, didn't we?

Starting Sunday, June 21, we're closing one hour later, seven days a week.

Because longer summer days deserve longer dinner hours, we're also launching a Last-Hour Happy Hour featuring late-night food and drink specials.

Seattle's known for the Seattle Freeze.I figured if we're stuck with it, it might as well come in a cup.Our version is i...
06/16/2026

Seattle's known for the Seattle Freeze.

I figured if we're stuck with it, it might as well come in a cup.

Our version is inspired by the Dominican classic Morir Soñando, blended into a frozen slushy with fresh orange juice, sweetened condensed milk, and vanilla.

The NA version is $9.

Want a little extra kick? Add vodka, rum, tequila, cachaça, or mezcal.

Cold, creamy, citrusy, and a whole lot friendlier than the other Seattle Freeze.

We got our beacon! If you've seen those glowing World Cup beacons popping up around Seattle, one just landed at Nue. nom...
06/12/2026

We got our beacon!

If you've seen those glowing World Cup beacons popping up around Seattle, one just landed at Nue. nominated us (thank you 🤗) as a Seattle must-see destination for FIFA World Cup 2026, and we're pretty excited to be part of it.

For the last 11 years we've been serving Seattle foods from around the world and now the world's coming to Seattle

Seems like a pretty good fit.

When in northern Spain, the cider house rules.We wrapped up the final day of our annual food tour abroad with an eight-c...
05/16/2026

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.

Day 5 in Santiago de Compostela, Spain This culinary tour was fully planned as a parade of seafood, small plates, anchov...
05/08/2026

Day 5 in Santiago de Compostela, Spain
This culinary tour was fully planned as a parade of seafood, small plates, anchovies, octopus, percebes, those barnacles that look like dinosaur toes but taste like pure ocean, and long lunches fueled by dangerously inexpensive wine.

One of the things I love most here is how unpretentious wine culture is. Good wine is just part of everyday life.

About two months ago we started doing $7 glasses of wine every single day at Nue, and honestly this is exactly the kind of culture we wanted to foster back home

León, Spain, Day 3 of our culinary tourLast night’s going to be hard to top.We went to Bodega El Capricho, a low-key spo...
05/05/2026

León, Spain, Day 3 of our culinary tour

Last night’s going to be hard to top.

We went to Bodega El Capricho, a low-key spot just outside the old town that’s all about beef, specifically chuleta de vaca vieja. These are older cows, around 8 to 10 years old versus the 18 to 24 months most of us are used to, which gives the meat a much deeper, more intense flavor.

Cooked hot and fast over charcoal, served properly rare.

Alongside that, veal sweetbreads, local white asparagus, and Cecina de León, León’s cured, air-dried beef that you see everywhere here (but this was the best) 

We went through about 4 kilos of meat. No regrets, but I’ll be feeling it today.

This is the kind of stuff we build these trips around. If you want to hear about or get the next one, get on our mailing list (sign up on our website)

04/22/2026

Sorry. Fully booked

Seattle Restaurant Week at NueThree courses, nine countries, one tableApril 19 – May 2Our dishes include our Turkish we...
04/16/2026

Seattle Restaurant Week at Nue
Three courses, nine countries, one table

April 19 – May 2

Our dishes include our Turkish wet burger soaked in tomato and brown butter, Cambodian lemongrass chicken skewers, a rich (and vegan) Malaysian Dhal and of course, our famous South African bunny chow.

Dessert’s in there too and as always, $7 house wine!

$35 for dinner + drinks for two on Capitol Hill.Every Sunday + Monday night at Nuea pile of our Chengdu wings4 beers or ...
04/08/2026

$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....
04/01/2026

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.

Address

1519 14th Avenue
Seattle, WA
98122

Opening Hours

Monday 11am - 10pm
Tuesday 5pm - 10pm
Wednesday 5pm - 10pm
Thursday 5pm - 10pm
Friday 11am - 11pm
Saturday 10am - 11pm
Sunday 10am - 10pm

Telephone

+12062570312

Website

Alerts

Be the first to know and let us send you an email when Nue Seattle posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Shortcuts

Share

Category