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

  • 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

  • Five Spice Seared Ahi

    14

    Five spice seared Ahi with elderflower reduction, charred orange salsa, arugula and house-made wonton chips. Build the perfect bite with this summer flavored appetizer!

  • 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

    16

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


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.

  • Crab Bisque

    6 / 11

    Creamy crab bisque topped with snow crab (GF)

All salads can be accompanied by adding Grilled Chicken $6.00 or Grilled Wild Prawns $7.50  or Snow Crab $9.00 additional.

Main Event

  • Gnocchi

    19

    Fresh in-house gnocchi with Gorgonzola cream sauce, roasted asparagus, Shiitake, Hen of the Woods and King Oyster wild mushrooms finished with microgreens (GF)

  • 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

  • Seafood Paella

    26

    Saffron rice cooked with garlic, peas, Portuguese sausage, corvina, prawns, mussels and snow crab (GF)

  • Grilled Rib-Eye 16 oz.

    40

    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

    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.

    44

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

  • Lamb Chops

    27

    Half rack of herb roasted lamb rib with vegetable quinoa medley and house tzatziki

  • Portuguese Seafood Stew

    27

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

  • Cajun Smoked Duck

    25

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

  • Monday Steak Feature

    15

    Available Monday Only! 8 oz Santa Maria Tri-Tip, yukon hash and roasted brussel sprouts

  • Risotto

    19

    Morel, Hen of the Woods and King Oyster wild mushrooms, English peas and topped with crispy parsnips (GF)

  • Clam Linguini

    28

    A pound of clams tossed with house linguini, Mama Lil's Goat Horn peppers, crisped bacon, lemon and butter. Served with a side of garlic bread.

  • 12 oz Dry Aged NY Strip

    48

    12 oz Niman Ranch, USDA Prime, dry aged New York Strip with PNW foraged mushrooms, Yukon mashed potatoes and chipotle butter


Finale

  • Lavender Creme Brulee

    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

    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 (GF)

  • 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

  • Cucumber Mint Julep

    12

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

  • Cool Berry

    9

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

  • Darkness

    9

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

  • Yellow Submarine

    11

    Zaya Aged Rum, house-made Mango Thai Chili & Thyme shrub, fresh orange juice, fresh lime juice, Giffard Banana liqueur and mango nectar.

  • Viola Sorso

    10

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

  • Red Eye Flight

    12

    Michter's Rye, house-made Blackberry Chartreuse, Aperol and fresh lemon juice.


Beer

  • Occidental Hefeweizen (16oz)

    7

  • Maui Coconut Hiwa Porter

    7

  • Aslan Hefeweizen

    6.75

    Certified Organic

  • E9 Black Helmet IPA (16oz)

    8

  • 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

  • Heineken

    5.50

  • Stella Artois

    5.75

  • Coors Light

    4.50

  • Kulshan Raspberry Gose

    7

    Sour Beer

  • Bud Light

    4.50

  • Budweiser

    4.50

  • Rainier Bottle

    4.50

  • Crooked Stave Saison

    7

  • 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

  • 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

  • Clausthaler Dry Hopped N/A

    5.50

    Non-Alcoholic Dry Hopped Lager

  • Aslan “Dawn Patrol” Pale Ale

    6

    Certified Organic

  • Pacifico Clara

    5.75

  • Tieton Blossom Necter Cider

    10.50

    Semi-Sweet

  • Lost Abbey Devotion Blonde

    8


Wine by the Glass

  • Fonseca Port Tawny

    6.25

  • Justin Cab Sauv

    11

  • 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

  • Justin Rosé

    9

  • Decoy Red Blend

    9.50

  • Stag’s Leap “Hands of Time” Chardonnay

    9

  • Belasco Baquedano Malbec

    9.25

  • Criss Cross Zinfandel

    6

    *Discount Pricing*


Wine by the Bottle

  • Justin

    46

    Cab Sauv

  • Paraduxx

    78

    Red Blend

  • Veuve Clicquot

    105

    Champagne

  • Dom Perignon 2005

    275

    Champagne

  • Justin

    40

    Rosé

  • 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

    25

    *Discount Pricing*

    Zinfandel

  • Long Shadows

    103

    Cab Sauv

  • 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

    38

    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 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

    27

  • Thomas H. Handy Sazerac Rye (Fall 2018)

    52

  • Wyoming Whiskey

    13

  • Michter’s Single Barrel Rye 10-YR

    50

  • Joseph Magnus Bourbon

    24

  • Henry McKenna 10-YR

    27

  • Elijah Craig 18-YR

    29

  • Michter’s Single Barrel Bourbon 10-YR

    47

  • 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


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

    3.50

    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