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

    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

    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.

  • Minestrone Soup

    6 / 11

    Rich broth with roasted vegetables

  • 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

    20

    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. 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

  • Dry Aged New York Strip

    48

    30 day dry aged 12 ounce New York served with pave potatoes, poached asparagus and roasted garlic demi-glace

  • 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

  • Pot Roast

    29

    Slow braised boneless chuck short rib with garlic roasted green beans, buttery Yukon mash and Demi glacé.

  • Risotto

    22

    King Oyster, Hen of the Woods, Lion's Mane mushrooms and English peas. Finished with Parmesan and crispy parsnip frizzle (GF)

  • King Salmon

    30

    Pan crusted King Salmon filet with chive risotto, fire roasted tomatoes and parmesan crisps

  • Beef Stroganoff

    29

    Filet Mignon, king oyster, hedgehog and maitake mushrooms tossed with house pappardelle and classic stroganoff sauce. Served with side of house garlic bread.


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

    Vanilla bean ice cream served with chocolate syrup and fresh fruit

  • Tiramisu

    7

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

  • Beignets

    7

    Fried dough tossed with cinnamon and sugar

  • Orange Crème Brûlée

    7

    Orange spiced vanilla custard with a caramelized finish (GF)

*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

  • 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

  • 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

  • Locust Dark Maple Cider

    8

    Semi-Sweet

  • 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

  • Fort George Juicy Pale

    6

  • E9 Don of Time Pale Ale (16oz)

    9.25

  • 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

  • Clausthaler Dry Hopped N/A

    5.50

    Non-Alcoholic Dry Hopped Lager

  • Aslan “Dawn Patrol” Pale Ale

    6

    Certified Organic

  • Bale Breaker Bottom Cutter

    7

    Double IPA

  • Lost Abbey Devotion Blonde

    8

  • 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

  • Alki

    8

    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

  • Cape Mentelle

    8

    Margaret River, Australia

    Sauvignon Blanc

  • Fidelitas 4040

    11

    Red Blend

  • Felino

    9

    By Paul Hobbs

    Malbec

  • Stag’s Leap “Hands of Time”

    9

    Chardonnay

  • Vie Di Romans

    13

    Pinot Grigio

  • 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!

    Syrah


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

  • Cape Mentelle

    34

    Margaret River, Australia

    Sauvignon Blanc

  • 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

  • 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

  • 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

  • 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

    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

  • Felino

    38

    By Paul Hobbs

    Malbec

  • 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


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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epoulin@barbistrotacoma.com

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1718 99th St E, Tacoma, WA 98445