Okonomiyaki Krill Dip at Nue Seattle featuring Pacific krill, Japanese flavors, and house-made chips. A unique global appetizer served in Seattle.

Traditional Taiwanese turkey rice with tender braised turkey, rich pan sauce, steamed rice, pickled mustard greens, and a soft-cooked egg at Nue Seattle.

Crispy Chengdu chicken wings tossed with green Sichuan peppercorns, Thai basil, mint, lime juice, fish sauce, and fresh chilies at Nue Seattle.

Traditional Croatian sarma with fermented cabbage leaves stuffed with seasoned meat and rice, slow-braised in a rich savory broth at Nue Seattle.

French Tacos at Nue Seattle featuring a grilled tortilla stuffed with meat, fries, and creamy cheese sauce. A popular street food dish from France served in Seattle.

Traditional South African bunny chow from Durban, featuring rich curry served in a hollowed loaf of bread and topped with fresh garnishes at Nue Seattle.

People dining outdoors at a restaurant called NUE, with a wooden enclosure and string lights, on a city street with trees and modern buildings.

Balinese-style barbecue spare ribs slow-cooked until tender and finished with a rich Indonesian-inspired glaze, one of Nue Seattle's signature global dishes.

Brazilian Acarajé at Nue Seattle featuring a fried black-eyed pea fritter filled with authentic Bahian flavors. A traditional street food dish from Brazil served in Seattle.

Japanese zosui featuring rice simmered in savory broth with egg, mushrooms, and fresh herbs, served as a comforting Japanese comfort food dish at Nue Seattle.

Malaysian Dhal and Roti at Nue Seattle featuring a fragrant lentil curry served with flaky flatbread. A popular Malaysian comfort food dish in Seattle.

Crispy Fried Pig Ears at Nue Seattle, a savory appetizer featuring thinly sliced pork ears fried until golden and crunchy. Global comfort food in Seattle.

Collection of signature cocktails at Nue Seattle featuring fresh fruit, herbs, spices, and globally inspired flavors, served in a variety of unique glassware.

Chana Dhal at Nue Seattle featuring tender chickpeas cooked with Indian spices and fresh herbs. A comforting global vegetarian dish served in Seattle.

EVERY MONDAY

MONDAY CURRY NIGHT

TWO DISHES +
BOTTLE OF WINE

$49

Choose any two from our Monday night lineup, plus a bottle of house red, white or rosé.

SOUTH AFRICAN DURBAN CURRY Chicken masala, rice, crema, cilantro + lime zest

MALAYSIAN DHAL Coconut lentils, makrut lime, lemongrass + curry leaf

HUNGARIAN CHICKEN PAPRIKASH Sweet paprika chicken, sour cream, onion, dill + egg noodles

DINNER MENU

Every great dish has a story. Some were born through migration, others through necessity, and some by accident. Hover over the 👁️ throughout the menu to discover the history behind each dish.

📖 Explore Behind the Menu →

Go deeper into the history, traditions, and surprising stories behind the dishes we serve.

Nue Classics

The street food staples that put us on the map. Big flavors, iconic dishes, built for sharing.

Tower of Chengdu Wings

Crispy wings with numbing Sichuan peppercorn, fish sauce, lime, basil, mint and Thai chili – 24
Notice: Intentionally spicy. Thai chilies can be omitted or served on the side.
Rupee beers (Basmati Rice Lager or IPA) – 6 with wings (limit 2)

👁️

Inspired by the bold, modern street food culture of Chengdu. Green Sichuan peppercorns create a numbing, lingering heat that balances the savory fish sauce.

South African Bunny Chow

Rich chicken masala served in a traditional bread bowl, topped with crema, cilantro and lime zest (Gluten Free option) – 24

👁️

Bunny chow originated in Durban. It was developed as a convenient way for Indian laborers to carry curry to work using a hollowed loaf of bread.

French Tacos

A grilled French street food wrap packed with merguez sausage, crispy fries, cheese sauce, Algerian sauce and ras el hanout carrot-raisin slaw – 24

👁️

Invented in Lyon in the early 2000s, these are a staple of French youth culture. A true "cultural mashup" with absolutely no relation to Mexican tacos.

Beirut Hummus

Creamy hummus topped with fried garlic, fresh mint, cumin and olive oil, served with warm pita (Vegan) – 15

👁️

A staple of Lebanese breakfast and mezze, distinguished by the fragrant addition of fresh mint and warm cumin.

For the Bold & Curious

Less familiar, more rewarding. Distinctive ingredients and flavors worth exploring.

Thai Mang Da Na

Large Thai water beetles with an intense fruity, floral, sweet-salty flavor. (Gluten Free) - 2 for 18, 3 for 22, 4 for 25

👁️

These are a prized delicacy in Thailand and Laos. Known for a fruity, floral aroma, appreciated for bold flavor rather than novelty.

Burmese Tea Leaf Salad

Fermented tea leaf salad with cabbage, Thai chili, fried garlic, peanuts and crunchy roasted seeds and beans (Vegan, Gluten Free) – 24

👁️

Known in Myanmar as laphet thoke, one of the few dishes in the world where tea is eaten, not drunk. Historically consumed by Burmese royalty.

World Butter Board

A flight of four iconic butters from Italy, Ethiopia, India and France, served with a rustic baguette (Vegetarian) – 16

👁️

An exploration of how different cultures define richness, from spiced Ethiopian niter kibbeh to salty Indian Amul and classic French butter.

Global Street Eats

Regional comfort food from around the world.

Balinese BBQ Spareribs

Pork ribs marinated in garlic, galangal, lemongrass and turmeric, grilled and basted with a sweet soy glaze, served with rice – 38

👁️

Showcases 'bumbu,' Bali’s signature spice paste. Basted with kecap manis, a thick, sweet soy sauce that caramelizes beautifully.

Taiwanese Turkey Rice

Shredded turkey over short-grain rice with savory soy jus, rich turkey drippings and pickled daikon (Gluten Free) – 22

👁️

A specialty of Chiayi, Taiwan. Originally created using U.S. surplus birds after WWII, it's now a legendary and beloved comfort bowl.

Malaysian Dhal

Rich coconut lentil stew with makrut lime leaf, lemongrass, curry leaf, ginger and lemon, served with roti or rice (Vegan, Gluten Free option) – 22

👁️

Reflects Indian, Malay and Tamil culinary influence. Made rich with coconut milk and fragrant curry leaves.

East Indies Brussels Sprouts

Crispy Brussels sprouts with peanut, sesame and coconut dry chutney, plus peanut satay and sweet chili dipping sauces (Vegan) – 15

👁️

Inspired by Indonesian urap (seasoned coconut vegetables) and satay, one of the region’s best-known street foods.

Syrian Kale & Carrot Salad

Fresh kale and carrot salad with pomegranate molasses dressing, cumin, dates, feta and toasted almonds (Vegetarian, Gluten Free) – 14

👁️

Pomegranate molasses and dates have been staples of Damascus markets for centuries.

Italian Ostuni Olive Oil

Single-grove, cold-pressed olive oil from Ostuni, served with flaky salt and mini baguette – 10

👁️

From a 300-year-old grove tended by friends of Nue. Pure, buttery and slightly peppery.

Fennel & Paprika Mussels

Prince Edward Island mussels, served in the tin in smoked paprika and fennel tomato conserva, with pita crackers and pickled celery–kohlrabi for building bites – 15

👁️

Served in the traditional conserva tin and meant to be enjoyed with accompaniments rather than as a hot bowl. From the cold waters of Prince Edward Island, these mussels are rope-grown and hand-packed shortly after harvest, preserving their briny sweetness and tender texture. Conserva culture traces back to Iberian coastal traditions of preserving peak seafood in olive oil and spices.

Dutch Patat Oorlog

Fries topped with cool mayo, peanut satay, red onions and sambal oelek (Vegetarian, Vegan option) – 12

👁️

Translates to “War Fries.” Named for the messy battle of flavors between hot satay and cool mayo.

Caribbean Pineapple Cornbread

Sweet pineapple cornbread with butter and toasted coconut (Vegetarian) – 8

👁️

A sweet-savory tropical twist on cornbread, built around classic flavors of the Caribbean islands.

Danish Drømmekage

Traditional Danish white caramelized mini cake with marionberry jam – 15

👁️

Literally "Dream Cake." A legendary Danish dessert famous for its thick, chewy caramelized coconut topping.

CATERING
Our menus travel too.
Large orders, private events, and catering for people who already know what they like.

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. 100% of tips and automatic gratuities are distributed to our employees per our tip sharing policy - 65% to employees directly serving guests and 35% to employees not directly serving guests. A 20% automatic gratuity will be applied to parties of 6 or more. There is a corkage charge of $25 per 750 ML bottle with a limit of one bottle for every two people.

Featured in

MONDAY CURRY NIGHT

DINNER MENU

CAPITOL HILL, SEATTLE

206-257-0312

INFO@NUESEATTLE.COM