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

  • Ahi Poke

    15

    Sashimi grade yellowfin marinated then served with toasted macadamia nuts and house yuca chips

  • Korean Pork Belly

    14

    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

    14

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

  • Spicy Prawns

    14

    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

    15

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


Salads and Soups

  • Spinach Salad

    6 / 11

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

  • 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.

  • Peruvian Chicken Soup

    5/9

    Grilled chicken, roasted carrot, corn and red pepper, quinoa and cilantro pistou with grilled corn tortilla

  • 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

  • Bistro Mac & Cheese

    15

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

  • 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.

    41

    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)

  • 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

    15

    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

    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 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.

    45

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

  • Portuguese Seafood Stew

    30

    Prawns, mussels, octopus, halibut, bay scallops, snow crab, Portuguese sausage, saffron fumet, roasted Yukon potatoes and fresh gremolata (GF)

  • Monday Steak Feature

    15

    Available Monday Only! 8 ounce flank steak grilled with yukon mashed potatoes, butter poached green beans and chipotle butter

  • Blackened Halibut

    30

    6 ounce halibut filet with our house blacken seasoning, served with chorizo risotto, roasted asparagus and roasted jalapeno pico de gallo (GF)

  • Lamb Shank

    27

    Slow braised lamb shank served with ham hock collard greens, white bean succotash and a jus reduction.

  • Risotto

    22

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

  • Wild Boar Ragout

    28

    Slow cooked shoulder tossed with house pappardelle, tomatoes, garlic, basil, bacon and Mama Lil's peppers. Topped with parmesan and served with garlic bread | Delicious pairing with Fidelitas 4040 Red Blend from Washington's Red Mountain appellation.


Finale

  • Lavender Crème Brûlée

    8

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

  • Tres Leches Cake

    7

    Sponge cake soaked with milk, heavy cream and condensed sweet milk then topped with an orange and cinnamon Chantilly cream

  • Ice Cream

    7

    Chocolate ice cream topped with fresh whipped cream and fresh berries

  • Beignets

    7

    Fried dough tossed with cinnamon and sugar

  • Orange Crème Brûlée

    7

    Orange spiced vanilla custard with a caramelized finish (GF)

  • Cheesecake

    8

    Toasted graham cracker crust served with a sour cream topping, blueberry compote and lemon Chantilly creme

  • Carrot Cake

    7

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

*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

    12

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

  • Mr. Pink

    12

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

  • Campfire

    12

    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

    9.50

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

  • Darkness

    9.50

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

  • Viola Sorso

    10

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

  • Olive Branch

    13

    Mezcal fat-washed with extra virgin olive oil, Green Chartreuse, Amaricano by local Penny Spirits and a touch of Framboise Liqueur

  • Empire State of Mind

    12

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


Beer

  • Occidental Hefeweizen (16oz)

    7.50

  • Maui Coconut Hiwa Porter

    7

  • E9 Black Helmet IPA (16oz)

    9

  • Melvin 2×4 IPA

    8

  • Founder 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

  • Avery Witbier

    6.75

  • Bayern “Dancing Trout”

    6.50

    Kristall Weizen brewed with Wheat, Pilsener malt and Cascade hops

  • pFriem Pilsner

    6

  • Founders Porter

    5.75

  • E9 T-Dome Pilsner (16oz)

    7

  • Fort George Juicy Pale

    6

  • 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

  • Clausthaler Dry Hopped N/A

    5.50

    Non-Alcoholic Dry Hopped Lager

  • Aslan “Dawn Patrol” Pale Ale

    6

    Certified Organic

  • Stone 25th Anniversary Triple IPA

    7.75

    12.5% ABV

  • Tieton Blossom Necter Cider (17oz)

    10.50

    Semi-Sweet Cider

  • Lost Abbey Devotion Blonde

    8


Wine by the Glass

  • Fonseca

    7

    Port Tawny

  • Justin

    11

    Cabernet Sauvignon

  • Dunham

    10

    Chardonnay

  • Alki

    8

    Merlot

  • Long Shadows Poets Leap

    9.25

    Riesling

  • Stoller Family Estate

    10

    Pinot Noir

  • JP Chenet Brut 187ml

    9

    Sparkling

  • Saracco Moscato d’Asti

    7.50

    Moscato

  • Whidbey’s

    7

    Port

  • Justin

    9.25

    Rosé

  • Fidelitas 4040

    11

    Red Blend

  • Stag’s Leap “Hands of Time”

    9

    Chardonnay

  • Belasco Baquedano

    9

    Malbec

  • Vie Di Romans

    13

    Pinot Grigio

  • Gramercy Lower East

    8

    New Featured Wine from local Gramercy Cellars of Columbia Valley. This wine earned the award of Top 100 Best Buy Wines in the World in 2020 from Wine & Spirits Magazine. Drink it!

    Syrah

  • Saint-Damien “La Louisiane” Red Cuvée 2019

    16

    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. This amazing glass pour is heavily discounted and limited in availability. Cheers!

    Red Blend


Wine by the Bottle

  • Justin

    47

    Cabernet Sauvignon

  • Paul Hobbs 2017

    150

    Napa Valley *REDUCED PRICING*

    Cabernet Sauvignon

  • Veuve Clicquot NV

    105

    Champagne

  • Dom Perignon 2005

    350

    Champagne

  • Spottswoode 2018

    340

    Cabernet Sauvignon

  • EFESTE “Final Final”

    59

    Red Blend

  • Justin

    40

    Rosé

  • Long Shadows Poet’s Leap

    39

    Riesling

  • The Prisoner by Prisoner Wine Co.

    64

    Red Blend

  • Paul Hobbs 2017

    65

    Russian River

    Chardonnay

  • Stag’s Leap “Hands of Time”

    38

    Chardonnay

  • 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

  • Stoller Family Estate

    43

    Dundee Hills

    Pinot Noir

  • Gramercy 2017 Reserve

    144

    Cabernet Sauvignon

  • Stag’s Leap Artemis

    110

    Cabernet Sauvignon

  • Dunham

    42

    Chardonnay

  • Saracco d’Asti

    30

    Moscato

  • Alki

    32

    Merlot

  • Dunham 2017

    96

    Cabernet Sauvignon

  • Gramercy

    82

    Cabernet Sauvignon

  • Justin Isosceles 2015

    130

    Red Blend

  • Vie Di Romans

    55

    Pinot Grigio

  • Long Shadows Chester Kidder

    94

    Red Blend

  • Quilceda Creek CVR 2017

    110

    Red Blend

  • Continuum 2018

    390

    Red Blend

  • La Storia 2017

    45

    Merlot

  • Bramare

    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

  • Saint-Damien “La Louisiane” Red Cuvée 2019

    70

    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


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

  • Macallan Rare Cask 2017

    46

  • Glenlivet 18-YR

    19

  • Lagavulin 16-YR

    22

  • Nikka Taketsuru Pure Malt

    16

  • Blanton’s Single Barrel Bourbon

    20

  • Blood Oath Pact No. 7

    25

  • Orphan Barrel Copper Tongue 16-YR

    28

  • Bomberger’s Declaration Kentucky Straight Bourbon

    27

  • Shenk’s Homestead Kentucky Sour Mash

    25

  • Michter’s Toasted Barrel Bourbon

    26


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

    3.50 / 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 16 oz

  • 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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1718 99th St E, Tacoma, WA 98445