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

  • Charcuterie

    20

    Selection of local sourced artisan cured meats and aged cheese. Served with crackers, house jam, house pickled vegetables and fruit selections

  • Korean Pork Belly

    15

    Pork belly marinated and slow roasted, served with sesame elderflower crown pear, kimchi, pickled watermelon rind, pickled squash blossom and house Gochujang BBQ sauce

  • Deep Fried Brie

    13

    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

    15

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

  • Spicy Prawns

    16

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

  • Steamed Mussels

    15

    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

    15

    Grilled Elk topped with house-made pimento cheese and house lingonberry jam on a toasted pretzel bun. Served with a light portion of fries.

  • Crab Cakes

    17

    New England style crab cakes (2) made with jumbo lump blue crab and served with house tartar sauce, citrus microgreens and fried capers

  • Birria Flatbread

    16

    Birria style beef on toasted flatbread with mama lil's peppers, Oaxaca cheese, onions, cilantro, lime and consommé for dipping


Salads and Soups

  • The Bistro Soup

    6/11

    Chefs prepare fresh seasonal ingredients daily

  • Spinach Salad

    7 / 13

    Spinach, goat cheese, blueberry, toasted pumpkin seeds, pickled onions and creamy peppercorn dressing (GF)

  • Charred Hearts of Romaine

    6 / 11

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

  • Bistro House Mixed Greens

    6 / 11

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

  • Crab Bisque

    7 / 13

    Creamy crab bisque topped with snow crab (GF)

All salads can be accompanied by adding Grilled Chicken $7 or Grilled Wild Prawns $9  or Snow Crab $13 additional.

Main Event

  • Étouffée

    25

    Slow cooked vegetables in a rich and spicy sauce served with wild prawns, jasmine rice and chipotle garlic bread

  • Bistro Mac & Cheese

    16

    A blend of five natural cheeses, garnished with parsley oil and cherry tomato. Add your choice of Grilled Chicken 7 | Sautéed Crab 13 | Grilled Wild Prawns 9

  • Seafood Paella

    31

    Saffron rice cooked with fumet, garlic, peas, red snapper, wild prawns, bay scallops, mussels, snow crab and Portuguese sausage (GF)

  • Grilled Rib-Eye 16 oz.

    45

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

  • The Cuban

    15

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

  • Angus Burger

    16

    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, smoked gouda or swiss. Select fries or sweet potato fries for your side. Substitute side with soup or salad for +3 | Add Avocado 2 Bacon 2 Porter Braised Onions 1 Gluten Free Bun 2

  • Wagyu Burger

    21

    Half pound of certified Wagyu 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 or substitute side with soup or salad for +3

  • New York Strip 16 oz.

    48

    USDA Prime Grade New York Strip grilled with our house porcini and espresso rub, served with pave potato and roasted asparagus (GF)

  • Baja Tacos

    24

    Baja halibut fried, served on flour tortillas with avocado, cabbage, rojo salsa, tequila crema and jalapeño pico with street corn and Spanglish rice (3)

  • Monday Steak Feature

    15

    Available Monday Only! Greek Salad with mediterranean seasoned 8 oz. Flank Steak. Our greek salad consists of house-made greek vinaigrette, spinach, olives, red pepper, red onion, cucumber and seasoned feta cheese.

  • Lamb Burger

    19

    Fresh ground lamb with cucumber, lemon vinaigrette tossed spinach, feta cheese, olive tapenade and walnut Romesco sauce. Choose fries or sweet potato fries as your side Substitute side with soup or salad for +3

  • Pork Chop

    23

    Bone-in center cut pork chop pan fried and served with cheesy polenta, roasted vegetable medley and coffee stout red eye gravy

  • Risotto

    22

    King oyster, Hen of the Woods and Hedgehog mushrooms with English peas. Finished with Parmesan and crispy parsnip frizzle (GF)

  • Halibut

    30

    6 ounce halibut filet with our house blacken seasoning, served with chive risotto, roasted asparagus and charred jalapeño pico (GF)

  • Octopus Tagliatelle

    29

    House tagliatelle with tender octopus, shaved garlic, mama Lil's peppers, spinach and walnut romesco served with garlic bread

  • Sunday Pasta Feature

    16.50

    Available Sunday Only! House-made tagliatelle with ground buffalo bolognese, garlic bread and house side salad.


Finale

  • Lavender Crème Brûlée

    8

    Madagascar vanilla, cream, eggs, sugar and lavender (GF)

  • Ice Cream

    7

    Vanilla bean ice cream served with chocolate syrup and fresh fruit

  • Tiramisu

    8

    Espresso dipped lady fingers with whipped mascarpone and topped with cocoa and chocolate shavings

  • Beignets

    8

    Fried dough tossed with cinnamon-sugar with cream cheese frosting and chocolate sauce

  • Orange Crème Brûlée

    8

    Orange and Madagascar vanilla bean custard with candied orange zest and a caramelized finish (GF)

  • Strawberry Cheesecake

    9

    Graham cracker, goat cheese, sour cream, Madagascar vanilla, lemon chantilly and strawberry coulis

*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.

Drink Menu

Specialty Cocktails

  • House Old Fashioned

    13

    Our signature version of the classic Old Fashioned is made with Buffalo Trace Bourbon, house citrus spice syrup, house-made Cardamom and Orange bitters. Garnished with charred orange and Luxardo Maraschino Cherry

  • Mr. Pink

    13

    Pisco, house made hibiscus-pomegranate syrup, yellow chartreuse, lemon, and egg white

  • Hemingway Rendition

    12

    Just like Ernest Hemingway modified the "Floridita Daiquiri" while he was staying in Cuba, we created our rendition of Hemingway's Daiquiri. Appleton Estate 12-Year aged rum, Luxardo maraschino liqueur, lime juice, fresh squeezed grapefruit juice and a touch of orange spice syrup.

  • Bourbon Mai Tai

    12

    Michter’s bourbon coconut oil fat-washed, Pineapple liqueur, Bauchant Orange, Orgeat, fresh lime juice and walnut bitters

  • Campfire

    13

    Crop Organic Vodka, Tempus Fugit Creme de Cacao, Giffard Framboise, fresh vanilla cream and Ghirardelli chocolate. Garnished with a graham cracker rim and toasted marshmallows.

  • Cool Berry

    10

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

  • Darkness

    10

    Effen Black Cherry vodka, fresh lime juice and fresh muddled blackberries

  • The Tourist

    12

    House-made Raspberry Jalapeño Gastrique, Ginger Hibiscus Liqueur, Aperol, Arette Reposado Tequila and a touch of saline. Just another spicy margarita? Maybe, but it's delicious!

  • Viola Sorso

    11

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

  • Midsummer Night Dream

    12

    Watermelon Gimlet! We use fresh in-house pressed watermelon, cucumber syrup, lime juice and Gin Lane gin (Watermelon, Cucumber, Mint infused).

  • Empire State of Mind

    12

    Our take on a New York Sour. Michter's Rye, walnut bitters, fresh lemon juice, agave nectar and egg whites. Finished with a float of Whidbey's Port over clear ice.


Beer

  • Occidental Hefeweizen (16oz)

    7.50

  • Maui Coconut Hiwa Porter

    7

  • Weihenstephan Hefeweissbier (16oz)

    7.50

    From the worlds oldest brewery, this is a highly rated, world class Hefeweizen.

  • E9 Black Helmet IPA (16oz)

    9.25

  • Melvin 2×4 IPA

    8.50

  • Founders Breakfast Stout

    9

    #1 Ranked Oatmeal-Stout 8.3% Abv

  • Left Hand Milk Stout

    6.50

  • Great Divide Claymore

    5.75

  • pFriem Classic IPA

    6.50

  • Corona

    5.50

  • Heineken

    5.50

  • Stella Artois

    5.75

  • Coors Light

    4.50

  • Ecliptic Peach Gose (16oz)

    9

    Sour Beer

  • Bud Light

    4.50

  • Budweiser

    4.50

  • Rainier Bottle

    4.50

  • Belching Beaver Blonde Ale

    6

  • Avery Witbier

    6.75

  • pFriem Pilsner

    6

  • Founders Porter

    5.75

  • Bale Breaker Hazy IPA

    6.00

  • Fort George Juicy Pale

    6

  • Anderson Valley Boont Amber Ale

    6.25

  • Avery Brown Ale

    5.75

  • Tieton Bourbon Peach Cider

    7.25

    Dry Cider

  • Unibroue La Fin Du Monde

    7.50

  • Clausthaler Dry Hopped N/A

    5.50

    Non-Alcoholic Dry Hopped Lager

  • Aslan “Dawn Patrol” Pale Ale

    6

    Certified Organic

  • E9 Haze Bro IPA (16oz)

    10

    Tacoma Local. Limited Edition Hazy IPA.

  • Tieton Blossom Necter Cider (17oz)

    10.50

    Semi-Sweet Cider

  • E9 Tacoma Brew (16oz)

    8

    Tacoma Brew is Kölsch beer. Kölsch is a German Ale that is stored like a Lager and drinks similar to lager style


Wine by the Glass

  • Fonseca

    7

    Port Tawny

  • Justin

    11

    Cabernet Sauvignon

  • Dunham

    10

    Chardonnay

  • Bookwalter “Readers”

    9

    80% Merlot, 15% Cabernet Sauvignon, 5% Malbec

    Merlot

  • Long Shadows Poets Leap

    9.25

    Riesling

  • La Crema

    10

    Pinot Noir

  • JP Chenet Brut 187ml

    9

    Sparkling

  • Saracco Moscato d’Asti

    7.50

    Moscato

  • Whidbey’s

    7

    Port

  • Cymbal by Long Shadows

    12

    Limited availability, enjoy this summer release from Long Shadows. Flavors of mango, fresh herbs and white peach, come together seamlessly!

    Sauvignon Blanc

  • Fidelitas 4040

    11

    Red Blend

  • Peju

    9

    Napa Valley

    Sauvignon Blanc

  • Belasco Baquedano

    9

    Malbec

  • Taylor Fadgate 10-YR

    11

    Port Tawny


Wine by the Bottle

  • Justin

    47

    Cabernet Sauvignon

  • Paul Hobbs 2017

    150

    Napa Valley *REDUCED PRICING*

    Cabernet Sauvignon

  • Veuve Clicquot NV

    105

    Champagne

  • Spottswoode 2018

    340

    Cabernet Sauvignon

  • EFESTE “Final Final”

    59

    Red Blend

  • Cymbal by Long Shadows

    50

    Limited availability, enjoy this summer release from Long Shadows. Flavors of mango, fresh herbs and white peach, come together seamlessly!

    Sauvignon Blanc

  • Long Shadows Poet’s Leap

    39

    Riesling

  • Paul Hobbs 2017

    65

    Russian River

    Chardonnay

  • Peju

    39

    Napa Valley

    Sauvignon Blanc

  • Fidelitas 4040

    47

    Red Blend

  • Hundred Acre “Wraith” 2016

    950

    Cabernet Sauvignon

  • Long Shadows “Feather”

    99

    Cabernet Sauvignon

  • Hoopla 2018

    54

    Napa Valley, CA

    Cabernet Sauvignon

  • La Crema

    43

    Pinot Noir

  • Gramercy 2017 Reserve

    144

    Cabernet Sauvignon

  • Stag’s Leap Artemis

    110

    Cabernet Sauvignon

  • Dunham

    42

    Chardonnay

  • Saracco d’Asti

    30

    Moscato

  • Bookwalter “Readers”

    38

    80% Merlot, 15% Cabernet Sauvignon, 5% Malbec

    Merlot

  • Dunham 2017

    96

    Cabernet Sauvignon

  • Gramercy

    82

    Cabernet Sauvignon

  • Justin Isosceles 2015

    130

    Red Blend

  • Long Shadows Chester Kidder 2017

    94

    Red Blend

  • Quilceda Creek CVR 2017

    110

    Red Blend

  • Continuum 2018

    390

    Red Blend

  • La Storia 2017

    45

    Merlot

  • Bramare “Lujan de Cuyo” 2018

    67

    Malbec

  • Dunham 2019

    82

    Syrah

  • Bernard Fouquet, Domaine des Aubuisieres Brut

    37

    Sparkling

  • Belasco de Bequedano

    38

    Malbec

  • EFESTE “Big Papa”

    99

    Cabernet Sauvignon

  • EFESTE “Ceidleigh” 2018

    69

    Syrah

  • Moët Impérial Rose

    73

    Nectar Impérial Rosé brings its savvy and vibrant style to create a unique night experience. Moët & Chandon decided to come up with a new cuvée, intense and fruity, perfect for celebrating!

    Champagne

  • Saint-Damien “La Louisiane” Red Cuvée 2019

    77

    2019 Saint-Damien "La Louisiane" from the Gigondas appellation of Rhone, France is developed with single parcel or old vines of Grenache planted in 1942, Mourvedre planted in 1977 and Cinsault planted in 1951. Matured for 12 months in oak barrels. Bottled without any fining or filtration. The 2018 vintage was rated 97 points by Robert Parker.

    Red Blend

  • Fidelitas 2018

    91

    Quintessance Vineyard Highly Ranked: Jeb Dunnuck (93) | Owen Bargreen (95) | James Suckling (92)

    Cabernet Sauvignon

  • Moët Impérial Nectar

    64

    Nectar Impérial is a delicious expression of the Moët & Chandon style, a style distinguished by its bright fruitiness, its seductive palate and its elegant maturity.

    Champagne

  • Moët Impérial Brut

    87

    Moët Impérial is the House’s iconic champagne. Created in 1869, it embodies Moët & Chandon’s unique style, a style distinguished by its bright fruitiness, its seductive palate and its elegant maturity.

    Champagne

  • Figgins Estate 2018

    154

    Red Blend

  • Quilceda Creek 2017

    338

    Cabernet Sauvignon

  • Quilceda Creek 2018

    338

    Cabernet Sauvignon

  • Quilceda Creek 2019

    375

    Cabernet Sauvignon


Whiskey Collection

  • Michter’s Whiskey Tasting Flight

    29

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

  • Michter’s Barrel Strength Rye

    31

  • Thomas H. Handy Sazerac Rye (Fall 2018)

    52

  • Wyoming Whiskey

    13

  • Michter’s Single Barrel Rye 10-YR

    40

  • Joseph Magnus Bourbon

    24

  • Henry McKenna 10-YR

    26

  • Elijah Craig 18-YR

    29

  • Michter’s Single Barrel Bourbon 10-YR

    36

  • Calumet 14-YR

    20

  • Macallan 18-YR

    48

  • Kamiki Intense Wood

    14

  • Macallan Rare Cask 2017

    46

  • Glenlivet 18-YR

    19

  • Lagavulin 16-YR

    22

  • Nikka Taketsuru Pure Malt

    16

  • Blanton’s Single Barrel Bourbon

    20

  • Bomberger’s Declaration Kentucky Straight Bourbon

    27

  • Shenk’s Homestead Kentucky Sour Mash

    25

  • Michter’s Toasted Barrel Bourbon

    26

  • Basil Haydens Bourbon 10-YR

    19

  • W.L. Weller 107 Antique

    27

  • WhistlePig Rye Small Batch 10-YR

    15

  • Colonel E.H. Taylor Small Batch Bourbon

    23

  • Eagle Rare 17-YR (Limited 2021 Release)

    80

    This rare bourbon ages in oak barrels for nearly two decades and is only available in small quantities once a year, every fall. The delicate and dry mid-palate tastes of leather, vanilla and tobacco. This bourbon lingers, finishing with hint of leather and toffee.

  • Mister Sam Tribute (Limited Release 2021)

    98

    Mister Sam Tribute is an exclusive blend of the finest American and Canadian Whiskey. Mister Sam is a mouth-watering 133.6 proof. Despite those numbers approaching hazmat strength, the whole blend does not taste that strong due to the caliber of barrels that had been selected. The palate begins with a flavor explosion of cherry strudel, strawberry licorice, cinnamon spiced honey, and what is perceived to be some rye notes. The finish is like a fine chocolate ganache, heavy tobacco and complex aged oak notes steal the show.

  • Old Fitzgerald 14-YR

    50


Beverages (Non-Alcoholic)

Complimentary refills with all fountain drinks

  • Coke

    3

  • Diet Coke

    3

  • Sprite

    3

  • Iced Tea

    3

  • Red Bull

    4

  • Craft Root Beer

    4

  • Fresh Lemonade

    4

  • Gosling’s Ginger Beer

    5

  • French Press Coffee 12oz | 24oz

    3.50 / 7

    Papua New Guinea whole beans. Rich with Blueberries & Coffee Cake palate. By Manifesto Coffee, locally roasted.

  • Cold Brew

    5

    By local Manifesto Coffee

  • Citrus Herbal Tea

    2

  • English Breakfast Tea

    2

  • Green Tea

    2

  • Mexican Coca Cola

    3.50

    Classic Glass bottle 12 oz

  • Juice Variety

    2

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

  • Sparkling Water | Artesian Water

    3

  • Alpine Meadow

    8

    Non-Alcoholic cocktail made with Seedlip Spice 94 (non-alc spirit), House-made Rosemary Syrup, Fresh Lemon Juice, Fresh Blackberries and finished with Tonic Water

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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