Neb Wine Bar

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Neb Wine Bar For the love of Piedmont. Rustic Italian W**e Bar + Negronis for all things Bitter.

Seattle Restaurant Week is back October 18th-31st, and we’re serving a four-course dinner for $50.Start with our house s...
10/05/2026

Seattle Restaurant Week is back October 18th-31st, and we’re serving a four-course dinner for $50.

Start with our house salad or caramelized fennel bruschetta, then pick a pasta: cavatelli with vodka sauce and ‘nduja pesto, or cannelloni with delicata squash and gorgonzola dolce cream. Move on to Chianti-braised pork cheeks with Roman gnocchi, or a green tomato parmigiana. Finish with tiramisu or Olympic Mountain lemon sorbet.
Add Jackie’s Prosser Farm Negroni for the full fall experience.

A new appetizer has joined our menu. Spiced sweetie pie pumpkin served with herbed goat cheese, salsa verde, and hazelnu...
10/04/2026

A new appetizer has joined our menu.
Spiced sweetie pie pumpkin served with herbed goat cheese, salsa verde, and hazelnuts.

A must order here at Neb. Uni Spaghetti served with salmon roe and nori.
10/02/2026

A must order here at Neb. Uni Spaghetti served with salmon roe and nori.

Negroni Week is here and we’re serving up one of our favorites! The Watermelon Negroni. Watermelon infused , Campari , ...
09/24/2026

Negroni Week is here and we’re serving up one of our favorites!
The Watermelon Negroni. Watermelon infused , Campari , and vermouth di torino

Our Negroni Week specials will be available until the 27th!

House-made cannelloni, filled with a bright mix of cacio di Roma and ricotta, delicately lifted by lemon zest. The spina...
09/16/2026

House-made cannelloni, filled with a bright mix of cacio di Roma and ricotta, delicately lifted by lemon zest.
The spinach cream sauce settles in, wrapping each bite in something warm and comforting. Just when it feels like it might get too rich, the chili crisp arrives, crackling, oily, and slow burning.

Share at your own discretion

Long, hollow, and bronze-cut, bucatini has a chew that pushes back and a rough surface built to grip sauce. That inner c...
09/15/2026

Long, hollow, and bronze-cut, bucatini has a chew that pushes back and a rough surface built to grip sauce. That inner channel is its signature, catching a little extra with every bite.
Here, our house-made bucatini is tossed with long pepper, pecorino, and conserved button chanterelles.

Our September W**e feature is here. This month we're featuring rebel reds!
09/14/2026

Our September W**e feature is here. This month we're featuring rebel reds!

09/11/2026

Breaking the rules since 1968.
In the 1940s, a Tuscan Marchese had a rebellious idea: what if the region’s w**e could rival his beloved Bordeaux?
So he planted grapes nobody expected in Tuscany, like Cabernet Sauvignon, Merlot, and Cabernet Franc, and waited. In 1968, his gamble paid off with a landmark first vintage.
Other Tuscan w**emakers took notice, and soon they were breaking tradition too, ignoring Italy’s strict w**e laws in pursuit of something bolder. Because their w**es didn’t play by the rules, they were stuck with an unglamorous label: vino da tavola, “table w**e.”
But by the mid-1970s, the world had a better name for them, one that actually fit.
Super Tuscans.
Turns out, the best things in w**e (and life) come from ignoring the rulebook.
This month, taste the w**es that dared to be different.

Only available during the month of September.

We’ve got the cheese you need. Crucolo, an artisanal cow’s milk cheese from Rifugio Trentino, aged in cellars alongside ...
09/09/2026

We’ve got the cheese you need. Crucolo, an artisanal cow’s milk cheese from Rifugio Trentino, aged in cellars alongside cured meats and w**e for a rich, buttery flavour with a tangy, almost Swiss-like finish.

Black cod served with roasted romanesco, Prosser Farm tomato pulp, caperberries, montenegro currants, and a fresh herb s...
09/08/2026

Black cod served with roasted romanesco, Prosser Farm tomato pulp, caperberries, montenegro currants, and a fresh herb salad

Address

316 Virginia Street
Seattle, WA
98121

Opening Hours

Tuesday 5pm - 9pm
Wednesday 5pm - 9pm
Thursday 5pm - 9pm
Friday 5pm - 9pm
Saturday 5pm - 9pm

Telephone

+12062451209

Website

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