Nudi Blue

In a Berkeley space defined by warm, earthy tones and handmade Thai ceramics, the focus of Nudi Blue becomes clear before any food arrives. The restaurant is built around a teahouse concept, centered on single-origin teas sourced directly from the mountains of Chiang Mai. These are not just an accompaniment but the core of the morning and afternoon service, presented in sculptural pottery that feels expressive and intimate. This initial impression establishes a culinary direction that balances careful attention to detail with a creative, playful spirit. The quintessential offering is an afternoon tea service, an exploration of sweet and savory pastries where the beverage is the main event. The kitchen has developed an à la carte selection of pastries, tarts, and crepes that complement the nuanced flavors of the teas. Among the creations that have shaped the restaurant's reputation are a pear and lychee tartlet, a savory crepe with brined ham and Quinta cheese, and a distinct cucumber sandwich layered with cucumber gel and rauram cream on soft shokupan. Other inventive pastries have included guava croissants and an Earl Grey cream-filled roll, showcasing Thai and broader Asian influences within a contemporary format. Nudi Blue’s identity is rooted in this daytime ritual of tea and thoughtful bites. The project, from the proprietors of the popular local brunch spot Tanzie's Cafe, has been one of the area's most anticipated recent openings. While the teahouse forms the current foundation, the establishment has a planned second phase that envisions an evolution. The long-term concept includes adding a full dinner program with a raw seafood bar for the evenings, suggesting an ambitious future that will build upon the unique groundwork already laid.