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.

The dishes I ordered looked professionally plated with high-quality ingredients for the prices charged...

Sue KiddThe News Tribune

I have been to BarBistro twice now and both times EXCELLENT!

Tiffany WCommented on TNT article

I had the paella and Kate had the rib eye... Awesome! Best ever, I ate it too fast to take a picture.

Ben HYelp Reviewer

Just stopped in to have work lunch... Tried the cured meat pressed sandwich.... One word yum! Great flavor combos good prices.

Tracy TYelp Reviewer

Had the Ahi Poke which was a delightful, spicy, firm bit of tuna. Split the artichoke fritters -brilliant.

Kurt SYelp Reviewer
Eric Poulin

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

Nathan Hawes

Chef de Cuisine

We are proud to welcome Chef Nathan Hawes to the Bar Bistro Team! Nathan joins us 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 him aboard and look forward to having his culinary team present us with an array of delectable cuisine!

Dinner Menu

Beginnings

  • Calamari

    12

    Panko breaded calamari served on putanessca sauce and topped with house escabeche

  • Charcuterie Plate

    17

    Selection of local sourced artisan cured meats and aged cheese served with toasted crostini, house jam and house pickled selections

  • Lobster Roll

    14

    Atlantic wild lobster tossed with lemon chive aioli served on a Hawaiian roll with house-made salt and vinegar chips

  • Deep Fried Brie

    12

    Double creamed Brie cheese wrapped in puff pastry dough and lightly fried then topped with an orange marmalade and toasted almonds. Served with crostini and assorted fruit

  • Caprese Flatbread

    13

    Fresh tomatoes, arugula, pesto, balsamic reduction, fresh mozzarella and house-made rosemary sea salt

  • Spicy Prawns

    13

    Wild prawns sautéed in a spicy tomato sauce and finished with cotija cheese and chipotle crostini

  • Steamed Mussels

    14

    Mussels steamed in a white wine cream sauce with fennel and tomatoes, finished with cotija cheese and fresh cilantro. Served with chipotle crostini

  • Elk Sliders

    14

    Grilled Elk topped with house-made pimento cheese and house lingonberry jam on a toasted pretzel bun. Served with hand-cut root vegetable chips


Salads and Soups

  • Spinach Salad

    6 / 11

    Spinach, goat cheese, blueberry, toasted pumpkin seeds, pickled onions and creamy peppercorn dressing.

  • Charred Hearts of Romaine

    5 / 9

    Topped with a Parmesan dressing, shaved Parmesan cheese and herb croutons.

  • Bistro House Mixed Greens

    5 / 9

    Mixed greens, house-made balsamic vinaigrette, with tomatoes, shaved Parmesan and herb croutons.

  • Bistro Soup

    5 / 9

    Chefs prepare fresh seasonal ingredients daily

  • Crab Bisque

    5 / 9

    Creamy bisque topped with crab

All salads can be accompanied by adding Grilled Chicken $6 or Grilled Wild Prawns $7.50 additional.

Main Event

  • Gnocchi

    18

    Fresh in-house gnocchi with Gorgonzola cream sauce, locally foraged Chanterelle mushrooms, roasted asparagus, Romanesco, purple cauliflower, cherry tomatoes and fennel

  • Soft Shell Crab Sandwich

    15

    Battered soft shell crab with vinaigrette slaw and house tartar sauce served on a butter toasted bun. Choose fries or sweet potato fries as your side. Substitute side with soup or salad for 3

  • Bistro Mac & Cheese

    14

    A blend of five natural cheeses, garnished with parsley oil and cherry tomato. Add your choice of Grilled Chicken 6 | Sautéed Crab 8

  • Korean BBQ Ribs

    26

    Full Rack of Ribs finished with a spicy gochujang glaze, served with house fried rice and Mexican style street corn

  • Grilled Rib Eye 16 oz.

    38

    Grilled hand-cut rib eye with signature seasoning. Served with roasted Yukon potato chorizo hash, topped with chipotle butter and served with brussel sprouts

  • Buffalo Burger

    18

    Half pound of fresh ground buffalo, smoked Gouda cheese, bacon jam aioli, house pickles and topped with Sriracha crispy onions. Choose fries or sweet potato fries as your side. Substitute side with soup or salad for 3

  • The Cuban

    14

    Tender house-braised pork shoulder accompanied with ham, house-made dill pickles, swiss cheese and mustard served on a pressed roll. Choose fries or sweet potato fries as your side. Substitute side with soup or salad for 3

  • Angus Burger

    15

    Always fresh certified Angus beef, grilled to your specification. Accompanied with spicy Bistro Aioli, arugula, and tomato. Select your choice of cheese: smoked cheddar, white cheddar, pepper jack or swiss. Choose fries or sweet potato fries as your side. Substitute side with soup or salad for 3 | Add Avocado 1 Bacon 2 Porter Braised Onions 1 Gluten Free Bun 2

  • Venison Osso Bucco

    31

    Venison shank slow braised in vegetables and red wine. Served with cheesy polenta, house collard greens, venison demi-glace and gremolata (Non-gamey).

  • Shrimp Scampi

    24

    Hand-made fettuccini with a garlic, butter, parsley and white wine sauce served with wild sautéed prawns

  • Cajun Smoked Duck

    25

    Applewood smoked duck breast, creamed cabbage, purple mashed potatoes and a citrus diablo sauce

  • Monday Steak Feature

    15

    Available Monday Only! Fajitas made with marinated 8 oz grilled skirt steak, saffron rice, beans, slaw, pickled vegetables, Rojo chimichurri, tequila crema and flour tortillas


Finale

  • Ice Cream

    6

    Vanilla bean ice cream topped with fresh whipped cream and chocolate sauce

  • Beignets

    7

    Fried dough tossed with cinnamon and sugar

  • Crème Brûlée

    7

    Vanilla custard with a caramelized finish

  • Chocolate Cheesecake

    7

    House cheesecake with Oreo crust and chocolate whip

  • Carrot Cake

    7

    Delicious cake with toasted walnut, raisins, carrots, cream cheese icing and carrot frizzles

*Rib Eye, Filet Mignon, Angus Burger & Buffalo Burger may be cooked to order. Elk Sliders are served medium. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have a medical condition.

Drink Menu

Specialty Cocktails

  • Tree Hugger

    12

    Our rendition of the classic Old Fashioned is made with Redwood Empire Bourbon, house citrus spice syrup, Cardamom and Orange bitters. Garnished with charred orange and Luxardo Maraschino Cherry (Each purchase of this cocktail helps to plant new trees).

  • Michter’s Whiskey Tasting Flight

    25

    1 ounce American Whiskey | 1 ounce Sour Mash | 1 ounce Kentucky Straight Bourbon | 1 ounce Kentucky Straight Rye

  • Lavender Sour

    9

    Tanqueray infused with Lavender, Earl Grey syrup, Fresh Lemon juice and house-made Lemon Pepper bitters

  • Pinche Margarita

    9

    Arette Reposado tequila, Giffard Lichi-Li liqueur, fresh lemon juice and finished with a chili lime salt rim

  • Summers End

    9

    Heritage Gin, Giffard Creme de Mure, Elderflower Liqueur, Fresh Lime Juice, Fresh Cucumber and finished with Tonic

  • Bourbon Mai Tai

    10

    Old Forester coconut oil fat-washed, Pineapple liqueur, Orange Curaçao, Orgeat, fresh lime juice and walnut bitters

  • Campfire

    11

    Tito's Vodka, Trader Vic’s Dark Chocolate, Chila Orchata, Aztec Chocolate Bitters, graham cracker and toasted marshmallows

  • Cool Berry

    9

    Heritage Huckleberry vodka, fresh lemon juice, fresh blueberries and cool fresh mint

  • Bloody Meal

    13

    Tito’s vodka, house-made bloody mary mix with mild spice and a substantial garnish consisting of hardboiled egg, bacon, pepper jack cheese, pepperoni stick, toast, house-made pickles, tomatoes and olives

  • Darkness

    9

    Grey Goose Cherry Noir vodka, fresh lime juice and fresh muddled blackberries

  • Whiskey Garden

    12

    Michter's Straight Rye, house-made Lemon Thyme Shrub, Fresh Lemon juice and topped with Ginger Beer

  • Punch-Drunk Love

    10

    Krogstad Aquavit, Domaine Canton ginger liqueur, Lemon Juice, fresh house-made Raspberry Gastrique

  • Viola Sorso

    10

    The simplicity of a Negroni concocted with house-made bitter liqueur and Empress Gin.


Beer

  • Odouls Amber N/A

    4.25

  • Maui Coconut Hiwa Porter

    7

  • Occidental Hefeweizen (16oz)

    7

  • E9 IPA (16oz)

    7

  • Melvin 2×4 IPA

    8

  • New Holland Dragon’s Milk Stout

    9

  • Left Hand Milk Stout

    6.50

  • Great Divide Claymore

    5.75

  • pFriem Classic IPA

    6.50

  • Spire Dark & Dry Cider

    5.50

  • Corona

    5.25

  • Heineken

    5.25

  • Stella Artois

    5.25

  • Coors Light

    4.50

  • Cigar City Margarita Gose

    6.50

  • Bud Light

    4.50

  • Budweiser

    4.50

  • Rainier Bottle

    4.25

  • Crooked Stave Saison

    7

  • Avery Witbier

    6.75

  • Ground Breaker IPA (GF)

    8

  • pFriem Pilsner

    6

  • Founders Porter

    5.75

  • Everybody’s Local Logger

    5.50

  • Fort George Juicy Pale

    6

  • Cigar City Citra Pale

    6.25

  • Anderson Valley Boont Amber Ale

    6.25

  • Ale Smith Mexican Lager

    6.50

  • Reuben’s Hazealicious IPA

    6.50

  • Avery Brown Ale

    5.75

  • Reverend Nats Pineapple Cider

    7.00

  • Unibroue La Fin Du Monde

    7.50


Wine by the Glass

  • Fonseca Port Tawny

    6.25

  • William Hill Cab Sauv

    9.50

  • Dunham Chardonnay

    9.25

  • House Merlot

    5.50

  • Jean-Philippe Fichet Bourgogne Blanc

    8

    White Burgundy

  • Long Shadows Poets Leap Riesling

    8.50

  • Stoller Family Pinot Noir

    9.25

  • Codorniu Brut Cava (Split)

    8.25

  • Saracco Moscato d’Asti

    7.25

  • Whidbey’s Port

    6.50

  • House Red Blend

    5.50

  • Decoy Red Blend

    9

  • Chehalem Pinot Gris

    8.50

  • Blindfold White Blend

    9.75

  • Belasco Baquedano Malbec

    9.25


Wine by the Bottle

  • Col Solare

    115

    Cab Sauv

  • Paraduxx

    78

    Blend

  • Veuve Clicquot

    105

    Champagne

  • Dom Perignon 2005

    275

    Champagne

  • Chehalem

    35

    Pinot Grigio

  • Zero One Copper Lily

    27

    Sauv Blanc

  • Long Shadows Poet’s Leap

    34

    Riesling

  • The Prisoner by Prisoner Wine Co.

    64

    Blend

  • Stags’ Leap

    53

    Chardonnay

  • Blindfold by The Prisoner Wine Co.

    40

    Chardonnay

  • Fidelitas 4040

    47

    Blend

  • Hence Cellars

    44

    Cab Franc

  • Saldo by The Prisoner Wine Co.

    44

    Zinfandel

  • Long Shadows

    103

    Cab Sauv

  • Quintessa 2011

    390

    Blend

  • Stoller Family Reserve

    38

    Pinot Noir

  • Cuttings by The Prisoner Wine Co.

    80

    Cab Sauv

  • Stags Leap Artemis

    97

    Cab Sauv

  • Dunham

    37

    Chardonnay

  • Saracco d’Asti

    30

    Moscato

  • Thorn by The Prisoner Wine Co.

    64

    Merlot

  • Dunham

    66

    Cab Sauv

  • Zero One Wild Sky

    47

    Cab Sauv

  • Justin Isosceles 2015

    130

    Blend

  • Cougar Crest

    54

    Cab Sauv

  • Long Shadows Chester Kidder

    94

    Blend

  • William Hill

    38

    Cab Sauv

  • Decoy by Duckhorn

    37

    Blend

  • La Storia

    32

    Merlot

  • Bramare

    67

    Malbec

  • Dunham

    57

    Syrah

  • Bernard Fouquet, Domaine des Aubuisieres Brut

    35

    Sparkling

  • Belasco de Bequedano

    37

    Malbec


Whiskey Collection

  • Michter’s Toasted Barrel Sour Mash Whiskey

    15

    Michter's US*1 Toasted Barrel Sour Mash Whiskey is made using the same mash bill as its standard Sour Mash Whiskey--although not disclosed, the mash bill doesn't have enough corn to qualify as a bourbon nor enough rye to qualify as a rye. This bottling takes the fully matured Sour Mash Whiskey and finishes it in toasted, not charred barrels. The toast level here is milder than the toast level for the Toasted Barrel Rye and Toasted Barrel Bourbon bottlings. Available in limited quantities as of September 2019- by Michter's

  • Thomas H. Handy Sazerac Rye (Fall 2018)

    52

    If not adding water, let the whiskey sit for awhile after opening so you can make out more aromas on the nose. Cedar comes through initially along with dark spices and tea leaves. Upon further tastes, sweet corn and vanilla peak in from time to time. On the palate, the dark flavors of rye spice take over with some cigar smoke and rope. It's a bit hot without water, but smooth. Adding a few drops of water, of course, opens up the whiskey and provides more sweetness both on the nose and taste. The finish is filled with baking spices--particularly cardamom and star anise--and a more savory than sweet profile. Although it lacks the depth of the older bottles in the BTAC, it is thoroughly enjoyable- by Stephanie Moreno

  • Wyoming Whiskey

    12

    Find notes of grape jelly, oak, dark brown sugar, and cinnamon on the nose, along with a background of nail polish. The palate showcases a slightly syrupy mouthfeel, and is rich and sweet overall, with milk chocolate, big vanilla notes, spice, and sugary dried fruits. The finish is lusciously smooth and rich, with dry oak, pepper, more baking spices, and dark red fruits- by Jake Emen

  • Makers Mark Private Select

    15

    Maker's Mark's Private Select program allows retailers and bars the opportunity to create their own Maker's Mark bottling. The staves are: Maker's 46, Baked American Pure 2, Seared French Cuvée, Roasted French Mocha, and Toasted French Spice. They are then allowed to create their own "recipe", which will be stated on the back of the bottle which types of staves they use. The whiskey is fully matured cask-strength Maker's Mark and is further aged for 9 weeks with these selected staves. This very rare bottle of Makers was created by our local El Gaucho.

  • Joseph Magnus Bourbon

    24

    This whiskey is like a skyscraper erected by a talented architect. While it shows a little flash what makes it great is its well-built foundation and simple skeleton. The nose shows a classic hallmark of rich caramel, but also reveals some individuality with dried fruit drenched in mint syrup. The palate scales the heights with a glossy smooth texture up front. The mid-palate is rich with spices that are embellished by the heat of the alcohol. The finish caps everything with dry wood smoke. Nothing lavish like the Burj Khalifa in Dubai, but stalwart top to bottom- by Sam Davies

  • Henry McKenna 10-YR

    27

    Heavy alcohol on the nose which balances out nicely on the palate. Distinct spicy aromas followed closely by mint, orange peel and Nilla Wafers. On first taste, you get classic bourbon flavors of caramel, toffee and vanilla, then the rye kicks in with menthol, wood spices and citrus. Bone dry with a long finish and oh-so-American charcoal undertones, this is the George Carlin of the bourbon world. It takes a long time to make its point, but is certainly worth the ride getting there- by Michael J. Neff

  • Elijah Craig 18-YR

    29

    The oak jumps out of the glass almost giving your nose splinters. Vanilla fudge, honey and orchard fruits, such as cherries, flood your senses. The nose on this bourbon is invigorating and swirls with complexity. The vanilla and caramel flavors are expected but charred oak plows through without overwhelming the whiskey’s delivery. It’s actually soft for an old bourbon. This slow sipper has a long finish that spikes midway with hard spices and a musty twang- by Blair Phillips

  • Blood Oath Pact No. 6

    24

    Vanilla cream, peanuts, caramel, and apple peel are found on the nose. The bourbon is not too plush or oily with the high rye content bringing out a drier and tangy finish. The cognac barrels aren't super noticeable on the palate, but the cognac flavor comes through after you've tasted and exhaled. This experience is one you'll want to repeat making it a pleasant way to end an evening- by Stephanie Moreno


Beverages (Non-Alcoholic)

Complimentary refills with all fountain drinks

  • Coke

    3

  • Diet Coke

    3

  • Sprite

    3

  • Iced Tea

    3

  • Virgin Libations

    5 / 7

    Non-alcoholic Fruit Mocktails, Bloody Mary's or Signature Bloody Meals.

  • Red Bull

    4

  • Craft Root Beer

    4

  • Fresh Lemonade

    4

  • Gosling’s Ginger Beer

    5

  • French Press Coffee 12oz | 24oz

    3 / 6

    Mexico Chiapas Full-Bodied, Sturdy & Spicy. By Manifesto, locally roasted.

  • Decaf Coffee

    2

  • Citrus Herbal Tea

    2

  • English Breakfast Tea

    2

  • Green Tea

    2

  • Mexican Coca Cola Medio Litro

    3

  • Juice Variety

    2

    Apple Juice. Orange Juice. Cranberry Juice. Pineapple Juice.

  • Sparkling Water | Artesian Water

    3

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(253) 537-3655

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epoulin@barbistrotacoma.com

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1718 99th St E, Tacoma, WA 98445