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

  • 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 French fries.

  • Crab Cakes

    14

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

  • Scallops

    15

    Pan seared Atlantic scallop (2) served rare with blood orange gastrique and an orange pico de gallo


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

    Garden Vegetable Soup

  • 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

    19

    Fresh in-house gnocchi with Gorgonzola cream sauce, roasted asparagus, king oyster, hen of the woods and shiitake mushrooms and microgreens

  • 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

  • Kalbi Ribs

    27

    Korean short ribs grilled and served with street style sweet corn and fried rice

  • 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

  • Roasted Filet Mignon 8 oz.

    43

    Roasted hand-cut filet mignon with fresh thyme, garlic aromatics and finished with chipotle butter. Served with chorizo hash and roasted asparagus.

  • Portuguese Seafood Stew

    24

    Prawns, mussels, octopus, corvina, snow crab, chorizo, saffron fumet, roasted Yukon potatoes and fresh gremolata

  • Cajun Smoked Duck

    25

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

  • Monday Steak Feature

    15

    Available Monday Only! Grilled Flank Steak, chorizo gravy and fries. (Steak is served uncut to preserve item during travel for take-out unless specified).

  • Lamb Shank

    26

    Lamb foreshank slow braised and served with ham hock collard greens, Yukon mash potatoes and reduction of lamb jus

  • Fettuccine al Filetto

    28

    House-made fettuccine pasta, with cut filet mignon, pink peppercorn Alfredo sauce and finished with Parmesan. Served with a side of garlic bread.

  • 30 Day Dry Aged Ribeye

    52

    30 day USDA Prime dry aged boneless rib-eye grilled and served with roasted asparagus, Yukon potato hash and chipotle butter


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

  • Cheesecake

    8

    Walnut and graham cracker crust served with a sour cream topping and finished with blueberry compote

  • 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

  • Michter’s Whiskey Tasting Flight

    25

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

  • Cucumber Mint Julep

    12

    Michter's Kentucky Straight Bourbon, house-made cucumber mint shrub and crushed ice in a classic julep cup

  • Love, The Old Fashioned Way

    12

    Our signature version of the classic Old Fashioned made with Michter’s Bourbon, Tempus Fugit Creme de Cacao, Aphrodite Bitters, big n’ clear ice carved in house and love.

  • Como la Flor

    10

    Partida Blanco tequila, Creme de Pamplemousse, fresh Strawberry puree, Lime juice & Coriander aquafaba

  • The Epicurean

    10

    Crop Organic Vodka, Madagascar Vanilla Liqueur, fresh lemon juice and house-made Limoncello = the best damn lemon drop!

  • Bourbon Mai Tai

    10

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

  • Campfire

    11

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

  • Smokey Meadows

    11

    Farmer's Organic Gin, Xicaru Mezcal, Agave Lavender, fresh lemon and lime juice finished with Lemongrass Bitters

  • Viola Sorso

    10

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

  • Wined Down

    10

    Clarified Pisco Sour concoction, Club Soda and Malbec wine make this refreshing cocktail a summertime favorite.


Beer

  • Wellbeing Amber Ale N/A

    6.50

    Non-Alcoholic

  • Maui Coconut Hiwa Porter

    7

  • Occidental Hefeweizen (16oz)

    7

  • E9 Black Helmet IPA (16oz)

    8

  • 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

  • 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

  • E9 Tac City Lager (16oz)

    7

  • 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

  • Tieton Bourbon Peach Cider

    7.00

    Dry Cider

  • Unibroue La Fin Du Monde

    7.50

  • Wellbeing Golden Wheat N/A

    6.50

    Non-Alcoholic

  • Aslan “Dawn Patrol” Pale Ale

    6

    Certified Organic


Wine by the Glass

  • Fonseca Port Tawny

    6.25

  • Justin Cab Sauv

    10

    Aroma: Aromatic with ripe black cherry and cassis with dusty tobacco leaf Palate: Dry, almost full-bodied on entry with ripe black cherry leading black currant and red berry fruit, with vanilla and cinnamon spice and oak accents leading a mid-palate with sustained black and red fruit Vintage: 2018

  • Dunham Chardonnay

    9.25

  • Alki Merlot

    8

  • Long Shadows Poets Leap Riesling

    8.50

  • Stoller Family Pinot Noir

    9.25

  • JP Chenet Brut 187ml

    9

  • Saracco Moscato d’Asti

    7.25

  • Zero One Sauv Blanc

    7

  • Decoy Red Blend

    9

  • Chehalem Pinot Gris

    8.50

  • Stag’s Leap “Hands of Time” Chardonnay

    9

  • Belasco Baquedano Malbec

    9.25

  • Criss Cross Zinfandel

    8


Wine by the Bottle

  • Justin

    42

    Cab Sauv

  • Col Solare

    115

    Cab Sauv

  • Paraduxx

    78

    Red 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

    36

    Riesling

  • The Prisoner by Prisoner Wine Co.

    64

    Red Blend

  • Paul Hobbs

    65

    Russian River, 2017

    Chardonnay

  • Stag’s Leap “Hands of Time”

    36

    Chardonnay

  • Fidelitas 4040

    47

    Red Blend

  • Criss Cross

    32

    Zinfandel

  • Long Shadows

    103

    Cab Sauv

  • Quintessa 2011

    390

    Red Blend

  • Stoller Family Reserve

    39

    Pinot Noir

  • Stag’s Leap Artemis

    99

    Cab Sauv

  • Dunham

    39

    Chardonnay

  • Saracco d’Asti

    30

    Moscato

  • Alki

    32

    Merlot

  • Dunham

    66

    Cab Sauv

  • Justin Isosceles 2015

    130

    Red Blend

  • Long Shadows Chester Kidder

    94

    Red Blend

  • Quilceda Creek

    110

    Red Blend

  • Decoy by Duckhorn

    37

    Red Blend

  • La Storia

    32

    Merlot

  • Bramare

    67

    Malbec

  • Dunham

    57

    Syrah

  • Bernard Fouquet, Domaine des Aubuisieres Brut

    37

    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

  • Calumet 14-YR

    20

    A customary mash bill of corn, rye and malted barley, offering an admirably balanced spirit with complex flavors of light brown sugar & soft white pepper. Abundantly textured with bursts of toasted honey and oak with a long, lively, & captivating finish revealing all flavors.

  • Macallan 18-YR

    48

    The Macallan Sherry Oak 18 Years Old is matured exclusively in hand-picked sherry seasoned oak casks from Jerez for richness and complexity. A full bodied palate of mature oak, ginger and raisin flavours is complimented by a light mahogany natural colour.

  • Kamiki Intense Wood

    14

    This Japanese Whiskey is fragrant with citrus blossom and baked apple, a hint of balso and peat. Finish is slightly peppery with earthy vanilla tones. A multi award winning whiskey including 91pts from Jim Murray Whisky Bible.

  • Macallan Rare Cask 2017

    46

    2017 Release Batch No. 2 Rare Cask is a bold, full-bodied single malt that uses handpicked first-fill sherry casks from the top 1% of barrels currently aging at the distillery. The result is a richer, darker, more chocolaty version of Macallan with a thicker profile and a complex palate of raisins, sultana, orange peel, and ginger.

  • Glenlivet 18-YR

    19

    Full and rich with notes of chewy, tannic oak. Manuka honey and walnut with Cox’s apples and orange peels. Cut herbs - fennel and spearmint. This excellent 18 year old single malt from Glenlivet is a classic Speyside dram, it won two golds at the International Wine and Spirits Competition.

  • Lagavulin 16-YR

    16

    Very thick and rich. A massive mouthful of malt and Sherry with good fruity sweetness, but also a wonderful sweetness. Big, powerful peat and oak. Long, spicy finish, figs, dates, peat smoke, vanilla. Lagavulin has the massive peat-smoke that's typical of southern Islay, uniquely offering richness and a dryness that turns it into a truly interesting tipple.

  • Nikka Taketsuru Pure Malt

    16

    One of Nikka’s signature products to showcase our way of blending and perfecting flavors. Gentle malt flavor, fruitiness and extremely well-balanced taste make it a perfect entry point into the world of Nikka. Named after Nikka's founder Masataka Taketsuru, the first Japanese who mastered whisky-making in Scotland and brought this expertise back to Japan.


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.

  • Cold Brew

    5

    By local Manifesto Coffee

  • Citrus Herbal Tea

    2

  • English Breakfast Tea

    2

  • Green Tea

    2

  • Mexican Coca Cola

    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