Purple Reign: What is Ube & Why is it Popping Up All Over Nashville Menus?

If you’ve been spotting a sudden wave of eye-catching purple-hued cocktails and eats around Nashville and wondered if grapes are having a moment, think again. The surge of deep violet across Nashville’s culinary scene can be traced back to ube (pronounced “ooh-beh”). But what is it? In a nutshell, it’s a Filipino purple yam that’s having a major moment on local menus. And no, it’s not the same thing as taro, though the two are often confused.

First, let’s clear up the ube versus taro confusion. Both boast beautiful shades of purple, but come from different roots. Literally. Ube is sweeter and nuttier, making it perfect for desserts. Taro, on the other hand, has a more starchy, subtle flavor and is typically used in savory dishes or traditional milk teas. Basically, ube is your dessert soulmate while taro is more of your dinner date.

But that’s not to say ube won’t eventually find its way onto your dinner plate.

At Sunda New Asian in The Gulch, ube steps confidently into brunch territory with a standout dish of ube waffles with Japanese fried chicken. Topped with whipped ube butter, it’s a dish worthy of your tastebuds and your Instagram feed.

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Thirsty? Ube’s not just for eating; it’s showing up in an array of sippable stunners. At Noko, the Ube Colada offers a tropical escape, blending ube’s rich, creamy notes with pineapple and coconut for a playful twist on the classic piña colada. It’s part cocktail, part vacation, and thoroughly addictive.

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For something with a floral edge, head to Bagelshop and order the Purple Rain Latte. Made with house-crafted lavender-ube syrup, this summer special can be paired with either espresso or matcha. The result is a lightly sweet, beautifully balanced drink that tastes as lovely as it looks.

For another ube beverage option, Eat Bubbles takes the cozy boba route, letting the earthy sweetness of ube blend with milk and boba pearls for a mellow, comforting drink that feels just a bit indulgent.

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Dessert, unsurprisingly, is where ube really flexes its flavor muscles. Curry Boys BBQ serves a rich, creamy ube cheesecake topped with toasted coconut — a lush finale to the bold, barbecue-forward menu.

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At Boba & Bites, the ube tiramisu offers a cross-cultural take on the Italian classic, trading traditional mascarpone for ube cream in a purple-hued, espresso-kissed, coconut milk-infused delight. It’s also layered with ube mascarpone cream and dusted with ube powder. Yum.

Craving chocolate? O-ku elevates its dessert game with a decadent mochi brownie drizzled in white chocolate sauce and ube coulis, accompanied by coconut ice cream.

Even the iconic banana pudding gets an ube-forward spin at Koshō by Tabu, where layers of banana and creamy ube pudding team up in a reimagined Southern classic that hits all the nostalgic notes with a new twist.

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My take? Nashville’s embrace of ube isn’t just a passing phase; it’s a full-fledged flavor movement. What started as a specialty dessert ingredient will make its way well beyond cocktails, lattes, and brunch dishes. So, next time you spot it on a menu, take it as a sign. It’s your invitation to something unexpectedly wonderful!

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