"The simple and essential Pa amb Tomàquet is toasted bread rubbed with grated tomato and garlic oil, which sets the tone and pairs with literally anything in your glass. Our Gilda, known as the original pintxo, is one briny, punchy bite on a skewer. While the traditional has just three ingredients (green olives, salt-cured anchovies, and pickled guindilla peppers), Niu Wine's version has grated tomato and two types of anchovies: boquerones in vinegar and Cantabrico."
"There's no wine list, so chat with your server and taste different things until something clicks. We started with a sip of Clot de les Soleres, a 100% chardonnay blanc de blanc that our server, Marina, dubbed "rock-n-rolly" - funky and fun with a barely-there fizzy mouthfeel. Next came a bright pinkish Naturlich, a Loire Valley pet-nat with a more aggressive perlant; then La Baladeuse's Si La Lune, a pretty, light red grenache blend with a subtly effervescent bite."
Niu Wine operates as a compact, Catalonian-style wine bar that sits a few doors from NIU Kitchen and serves intentionally short, unfussy small-plate menus. Barcelona-born chef Deme Lomas directs a compact, flexible kitchen focused on simple essentials like Pa amb Tomàquet and a briny Gilda pintxo featuring two types of anchovies and grated tomato. Lomas' paella emphasizes salty, crispy, creamy textures and adapts easily to substitutions like mushrooms. Early evenings tend to be quiet, while later hours become cozy, boisterous, and lively. The venue dispenses wines without a formal list, encouraging server-guided tastings of fizzy, natural, and light garnacha pours.
Read at Eater Miami
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