Nue Seattle

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 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. 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.

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)