Eat. Drink. Live.
Bar Bistro proudly serves intriguing New American Cuisine, fusing northwest favorites with multi-cultural culinary methods. We develop craft cocktails with unique spirits and fresh ingredients to compliment your dining experience.
Eric Poulin
Owner | Operator
Operating my own restaurant has been a developing vision for me through the years. It began when I had the opportunity to work with the worlds most innovative Food & Beverage Executives beginning in Boston, MA and most recently in Las Vegas, NV. This experience helped me create an operation that would provide excellent food and beverage quality, exceeding customer service, all with in a clean and comfortable atmosphere. At Bar Bistro we wish to be a destination that provides our guests with an experience that challenges the industry standards. We’re eager to have you as our guest and look forward to serving you!
Nathan Hawes
Chef de Cuisine
We are proud to have Nathan Hawes as our Chef de Cuisine! Nathan compliments Bar Bistro with an esteemed resume that begins with a Culinary Arts degree from Le Cordon Bleu in Las Vegas, NV. Chef Nathan’s experience comes from a diverse portfolio of restaurants including; Madeleine’s Fusion, Evansville, IN | NYP Bar & Grill, Renton, WA | and most recently Carne Aqui, Spanaway, WA. We are excited to have Chef Nathan leading our culinary team!
Dinner Menu
All salads can be accompanied by adding Grilled Chicken $7 or Grilled Wild Prawns $9 or Snow Crab $13 additional.
(GF) Indicates Gluten Free items. (V) Indicates Lacto Vegetarian items (contains dairy products)
*Rib-Eye, Filet Mignon, Angus Burger and Buffalo Burger may be cooked to order. Duck and Elk is cooked medium. Ahi Tuna and Scallops are seared rare. Ceviche is cold cooked with citrus. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have a medical condition.
