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

  • Charcuterie Plate

    17

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

  • Lobster Roll

    14

    Atlantic wild lobster tossed with lemon chive aioli served on a Hawaiian roll with house-made salt and vinegar chips

  • 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

  • Buffalo Sliders

    14

    A pair of grilled Buffalo sliders with melted smoked Gouda cheese and finished with bacon onion jam on a brioche bun. Served with hand-cut root vegetable chips

  • Elk Sliders

    14

    Grilled Elk topped with house-made pimento cheese and house lingonberry jam on a toasted pretzel bun. Served with hand-cut root vegetable chips


Salads and Soups

  • Spinach Salad

    6 / 11

    Spinach, goat cheese, blueberry, toasted pumpkin seeds, pickled onions and creamy peppercorn dressing. Add Chicken Breast 6 | Grilled Wild Prawns 7.50

  • Charred Hearts of Romaine

    5 / 9

    Topped with a Parmesan dressing, shaved Parmesan cheese and herb croutons. Add Chicken Breast 6 | Grilled Wild Prawns 7.50

  • Bistro House Mixed Greens

    5 / 9

    Mixed greens, house-made balsamic vinaigrette, with tomatoes, shaved parmesan and herb croutons. Add Chicken Breast 6 | Grilled Wild Prawns 7.50

  • Bistro Soup

    5 / 9

    Chefs prepare fresh seasonal ingredients daily

  • Crab Bisque

    5 / 9

    Creamy bisque topped with crab

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

Main Event

  • Soft Shell Crab Sandwich

    15

    Battered soft shell crab with vinaigrette slaw and house tartar sauce served on a butter toasted bun. Choose fries or sweet potato fries as your side Substitute side with soup or salad for $2 Gluten Free Bun $2

  • 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

  • Korean BBQ Ribs

    26

    Full Rack of Ribs finished with a spicy gochujang glaze, served with street corn and Yukon potato chorizo hash

  • 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

  • Seafood Pasta

    27

    Hand-made squid ink fettuccini and fresh Pomodoro sauce served with octopus, bay scallops and halibut

  • 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 $2

  • 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 $2 Add Avocado $1 Bacon $2 Porter Braised Onions $1 Gluten Free Bun $2

  • Braised Short Rib

    26

    Tender bone in short rib with mashed potatoes, slow cooked collard greens and finished with house demi-glace

  • Curry Vegetable Medley (Vegan)

    17

    Coconut rice, yellow curry, roasted carrots, mushrooms and chickpeas

  • Cajun Smoked Duck

    25

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


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

  • Eclairs

    7

    Pâte à choux dough filled with cream and topped with chocolate icing

  • Carrot Cake

    7

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

*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

  • Bourbon Mai Tai

    10

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

  • Campfire

    11

    Zaya 12 yr rum, Trader Vic’s Dark Chocolate, Chila Orchata, graham cracker 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


Beer

  • Odouls Amber N/A

    4.25

  • Maui Coconut Hiwa Porter

    7

  • Occidental Hefeweizen (16oz)

    7

  • E9 IPA (16oz)

    7

  • 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

  • Spire Dark & Dry Cider

    5.50

  • 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

  • Everybody’s Local Logger

    5.50

  • Fort George Juicy Pale

    6

  • Cigar City Citra Pale

    6.25

  • Anderson Valley Boont Amber Ale

    6.25

  • Ale Smith Mexican Lager

    6.50

  • Ale Smith Juice Stand IPA

  • Avery Brown Ale

    5.75

  • Reverend Nats Pineapple Cider

    7.00

  • Unibroue La Fin Du Monde

    7.50


Wine by the Glass

  • Fonseca Port Tawny

    6

  • William Hill Cab Sauv

    8.50

  • Dunham Chardonnay

    9.25

  • House Merlot

    5.50

  • Fonesca Port

    6.25

  • Long Shadows Poets Leap Riesling

    8.50

  • Stoller Family Pinot Noir

    9.25

  • Codorniu Brut Cava (Split)

    8.25

  • Saracco Moscato d’Asti

    7.25

  • Whidbey’s Port

    6.50

  • House Red Blend

    5.50

  • Decoy Red Blend

    8.50

  • Chehalem Pinot Gris

    8.50

  • Blindfold White Blend

    9.75

  • Belasco Baquedano Malbec

    9.25


Wine by the Bottle

  • Col Solare

    115

    Cab Sauv

  • Paraduxx

    78

    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

    34

    Riesling

  • The Prisoner by Prisoner Wine Co.

    64

    Blend

  • Stags’ Leap

    53

    Chardonnay

  • Blindfold by The Prisoner Wine Co.

    40

    Chardonnay

  • Fidelitas 4040

    47

    Blend

  • Hence Cellars

    44

    Cab Franc

  • Saldo by The Prisoner Wine Co.

    44

    Zinfandel

  • Long Shadows

    103

    Cab Sauv

  • Quintessa 2011

    390

    Blend

  • Stoller Family Reserve

    38

    Pinot Noir

  • Cuttings by The Prisoner Wine Co.

    80

    Cab Sauv

  • Stags Leap Artemis

    97

    Cab Sauv

  • Dunham

    37

    Chardonnay

  • Saracco d’Asti

    30

    Moscato

  • Thorn by The Prisoner Wine Co.

    64

    Merlot

  • Dunham

    66

    Cab Sauv

  • Zero One Wild Sky

    47

    Cab Sauv

  • Justin Isosceles 2015

    130

    Blend

  • Cougar Crest

    54

    Cab Sauv

  • Long Shadows Chester Kidder

    94

    Blend

  • William Hill

    36

    Cab Sauv

  • Decoy by Duckhorn

    37

    Blend

  • La Storia

    32

    Merlot

  • Bramare

    67

    Malbec

  • Dunham

    57

    Syrah

  • Bernard Fouquet, Domaine des Aubuisieres Brut

    35

    Sparkling

  • Belasco de Bequedano

    37

    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


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.

  • Decaf Coffee

    2

  • Citrus Herbal Tea

    2

  • English Breakfast Tea

    2

  • Green Tea

    2

  • Mexican Coca Cola Medio Litro

    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