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

  • Street Tacos

    8

    A pair of corn tortilla tacos served sweetened vinegar slaw, roasted red pepper chimichurri, cucumber pico de gallo and a side of bacon refried black beans. Select your choice of carnitas, grilled prawns, seared steak or chorizo

  • Charcuterie Plate

    16

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

  • Ahi

    14

    Seared Ahi served with peach and kimchi puree then finished with soju vinaigrette sprouts*

  • 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

    12

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

  • Steamed Mussels

    13

    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 lingonberry jam on a toasted pretzel bun. Served with hand-cut root vegetable chips*


Salads and Soups

  • Seasonal Salad

    6/11

    Spinach tossed in walnut vinaigrette, served with candied walnuts, gorgonzola and local apples

  • Charred Hearts of Romaine

    5/9

    Topped with a parmesan dressing, shaved parmesan cheese and bacon breadcrumbs

  • Bistro House Mixed Greens

    5/9

    Mixed greens tossed in balsamic vinaigrette, with diced tomatoes, shaved parmesan and bacon bread crumbs

  • Bistro Soup

    4.50/8.50

    Chefs prepare fresh seasonal ingredients daily

  • Crab Bisque

    4.50/8.50

    Creamy crab bisque topped with buttery sautéed crab

All salads can be accompanied by adding grilled jerk chicken breast $6 or grilled prawns $7 additional.

Main Event

  • Gnocchi

    18

    Fresh in-house gnocchi sautéed with brown butter, served with roasted vegetables and parsnip puree

  • Pasta Primavera

    18

    Fresh in-house Tonnarelli pasta with extra virgin olive oil, seasonal vegetables and finished with a white wine sauce (Not listed on restaurant menu)

  • Bistro Mac & Cheese

    13

    A blend of six natural cheeses and topped with bacon bread crumbs. Add your choice of grilled chicken or chorizo $6 | Dungeness crab $8

  • Paella

    25

    House fumet stock, saffron rice with green peas, chorizo and Dungeness crab surrounded by seared cod, prawns, clams and mussels sautéed

  • Grilled Hand-Cut Rib Eye 16 oz. | Certified Angus Beef

    33

    Served with roasted Yukon potato and chorizo hash, roasted Brussel sprouts and topped with chipotle butter*

  • Carne Asada 8 oz. | USDA Prime Grade

    24

    Served with Yukon potato and chorizo hash, roasted Brussel sprouts then topped with house chimichurri*

  • Cacio e Pepe

    18

    Fresh in-house Tonnarelli pasta with olive oil, butter, cracked peppercorn and Pecorino Romano cheese. Served with herbed garlic bread

  • The Cuban

    13

    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 $1

  • Angus Burger

    14

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

  • Braised Pork Cheeks

    20

    Served with roasted cherry tomato, toasted almonds and cucumber cous cous. Roasted carrots and pomegranate demi-glace

  • Roasted Filet Mignon 8 oz. | USDA Prime Grade

    36

    Served with roasted Yukon potato and chorizo hash, roasted Brussel sprouts and topped with chipotle butter*

  • Bouillabaisse

    24

    Pacific Northwest seafood stew of saffron broth, served with cod, Dungeness crab, mussels and prawns. Accompanied with grilled crostini and rouille

  • Cajun Smoked Duck

    24

    Applewood smoked duck breast, buttery mashed potatoes, seasonal vegetables and a citrus diablo sauce


Finale

  • Beignets

    6.50

    Accompanied with bacon fig jam and fresh cream

  • Crème Brûlée

    6.50

    Vanilla custard with a caramelized finish

  • Chocolate Mousse

    6.50

    This light and decadent dessert is a chocolate favorite

  • Dulce de Leche Cheesecake

    6.50

    Latin inspired with flavors of caramel and vanilla

*Rib Eye, Filet Mignon, Angus Burger may be cooked to order. Ahi Tuna is served rare. 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

  • Five Peppers

    8.50

    Arette Classico Blanco tequila, Xicaru mezcal joven, house-made 5 pepper shrub, fresh lime juice and pink grapefruit juice

  • Chilcano Americano

    9.50

    Ginger Beer, Capel Reservado pisco, Aperol, Sweet Vermouth and fresh pressed limes

  • Peache Blanc

    8.50

    Damrak gin, Lillet Blanc, Giffard crème de peche and fresh peach puree

  • São Paulo

    8.50

    Novo Fogo Cachaca, Pasion Fruit liqueur, Malbec syrup, fresh lime juice, pineapple juice, Peychaud bitters

  • Bourbon Kiss

    9.50

    WL Weller bourbon, Solerno Blood Orange liqueur, fresh lime juice, fresh muddled strawberries and aromatic bitters

  • Shanghai Rye

    11.25

    Pikesville Rye whiskey, Cynar amaro, Chinese 5-Spice compound and Cardamom bitters

  • Campfire

    10.15

    Double Chocolate 360 vodka, Dora Salted Caramel liqueur, RumChata, coco cereal cream, graham cracker and toasted marshmallows

  • Cool Berry

    8.50

    Heritage Blueberry vodka, fresh lime juice, fresh blueberries and cool fresh mint.

  • Bloody Meal

    12.25

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

  • Darkness

    8.50

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

  • Tropic Hemmingway

    8.50

    Ron Abuelo anejo rum, Luxardo Maraschino liqueur, mango puree, fresh lime juice and Grapefruit bitters


Beer

  • Wingman Ace IPA

  • Maui Coconut Hiwa Porter

  • Stone IPA

  • Founders Breakfast Imperial Stout

  • Melvin IPA

  • Reuben’s Crikey IPA

  • Left Hand Milk Stout

  • Leavenworth Hefeweizen

  • Victory Golden Monkey Abbey Tripel

  • Spire Dark & Dry Cider

  • Corona

  • Heineken

  • Stella Artois

  • Coors Light

  • Miller Lite

  • Bud Light

  • Budweiser

  • Rainier

  • Fish Tale Organic Amber

  • Avery Ellie’s Brown Ale

  • Pacific Brewing Citra Ale

  • pFriem Pilsner

  • Hoegaarden

  • Everybody’s Local Logger

  • Freemont Universale Pale Ale

  • Laurelwood Organic Amber

  • Great Divide Claymore Scotch Ale

  • No-Li Red, White & Pale

  • Washington Gold Cider

  • Ghostfish Grapefruit IPA


Wine by the Glass

  • Fonseca Port Tawny

    6

  • House Riesling

    5

  • House Chardonnay

    5

  • House Merlot

    5

  • House Cab Sauv

    5

  • House Malbec

    5

  • House Pinot Grigio

    5

  • Codorniu Brut Cava (Split)

    8

  • Feature Wine by the glass

    8

  • Whidbey’s Port

    6


Wine by the Bottle

  • Anderson Conn Valley (CA)

    40

    Cab Sauv

  • Anderson Conn Valley (CA)

    98

    Blend

  • Veuve Clicquot (FRA)

    84

    Champagne

  • Dom Perignon (FRA)

    258

    Champagne

  • Vandori (ITA)

    18

    Prosecco

  • A Squared (WA)

    29

    Pinot Grigio

  • Zero One (WA)

    23

    Sauv Blanc

  • Alexandria Nicole (WA)

    22

    Riesling

  • Col Solare (WA)

    110

    Blend

  • Napa Cellars (CA)

    30

    Chardonnay

  • Hanh SLH (CA)

    31

    Pinot Noir

  • Fidelitas 4040 (WA)

    50

    Blend

  • Silver Oak (CA)

    110

    Cab Sauv

  • Quintessa (CA)

    190

    Blend

  • La Vendimia (ESP)

    24

    Tempranillo

  • Procedo (WA)

    35

    Cab Sauv

  • Stags Leap Artemis (CA)

    85

    Cab Sauv

  • Dunham (WA)

    55

    Syrah

  • WillaKenzie Gisele (OR)

    39

    Pinot Noir

  • Alexandria Nicole (WA)

    42

    Merlot

  • Clos Du Val (CA)

    50

    Cab Sauv

  • Zero One (WA)

    45

    Cab Sauv

  • Cougar Crest (WA)

    64

    Cab Sauv

  • William Hill (CA)

    26

    Cab Sauv

  • Coyote Canyon (WA)

    40

    Blend

  • Apex (WA)

    33

    Merlot

  • Catena (ARG)

    36

    Malbec

  • Terroir Hunter (CHL)

    38

    Syrah

  • Veuve Du Vemay (FRA)

    22

    Sparkling

  • LaMadrid (ARG)

    27

    Malbec


Brandy Cognac (2 oz.)

  • Candolini Grappa Ruta

    9

  • Campo Encanto Pisco

    12

  • Germain Robin Method Brandy

    15

  • St. George Pear Brandy

    13

  • Torres VS Brandy

    5

  • Courvoisier VS Cognac

    10

  • Hennessy VS Cognac

    10

  • Hennessy VSOP Cognac

    16

  • Remy Martin VSOP Cognac

    13


Beverages (Non-Alcoholic)

Complimentary refills with all fountain drinks

  • Coke

    2

  • Diet Coke

    2

  • Sprite

    2

  • Iced Tea

    2

  • Cranberry Juice

    2

  • Pineapple Juice

    2

  • Orange Juice

    2

  • Fresh Lemonade

    2

  • Gosling’s Ginger Beer

    4

  • French Roast Coffee

    2

  • Decaf Coffee

    2

  • Hot Cocoa

    2

  • English Breakfast Tea

    2

  • Chai Latte Tea

    2

  • Green Tea

    2

  • Lemon Zinger Tea

    2

  • Coca-Cola Glass Bottle

    3

  • Apple Juice

    2

  • Artesian Bottled Water

    3

http://barbistrotacoma.com/wp-content/themes/salient/css/fonts/svg/basic_smartphone.svg

(253) 537-3655

http://barbistrotacoma.com/wp-content/themes/salient/css/fonts/svg/basic_mail.svg

epoulin@barbistrotacoma.com

http://barbistrotacoma.com/wp-content/themes/salient/css/fonts/svg/basic_geolocalize-01.svg

 1718 99th St E, Tacoma, WA 98445