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 * Menus
 * Gallery
 * The Team
 * Contact Us
 * Order Online


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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.



Order Online Reservations




> “
> 
> 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

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CUCUMBER MINT JULEP

July 27, 2021



YELLOW SUBMARINE

July 27, 2021



SEAFOOD PAELLA

July 27, 2021



LAMB CHOPS

July 27, 2021



LAVENDER CREME BRULEE

July 27, 2021



LOVE, THE OLD FASHIONED WAY

February 26, 2021



SEASONAL CEVICHE

November 1, 2020



SIGNATURE COCKTAILS

October 31, 2020



FILET MIGNON

October 31, 2020



STEAMED MUSSELS

October 31, 2020



SPICY PRAWNS

October 31, 2020



GNOCCHI

October 31, 2020



LATE BLOOMER

October 31, 2020



FRIED BRIE

October 26, 2020



SUMMERS END

October 26, 2020



ELK SLIDERS

October 26, 2020




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

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!


Menu
 * Dinner Menu
 * Drink Menu




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.

 * Squash, Wild Mushrooms and Chicken Soup
   
   6/11
   
   Grilled chicken, wild mushrooms, spinach and corn in a savory chicken stock

 * 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 or swiss. Select fries or sweet
   potato fries for 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
   
   Vanilla bean ice cream served with chocolate syrup and fresh fruit

 * 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

 * 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

 * E9 Next Exit IPA (16oz)
   
   9

 * 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

 * Bale Breaker Bottom Cutter
   
   7
   
   Double IPA

 * Lost Abbey Devotion Blonde
   
   8

 * E9 Tacoma Brew (16oz)
   
   7.50
   
   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

 * 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

 * 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

 * 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

 * 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






(253) 537-3655



EPOULIN@BARBISTROTACOMA.COM



1718 99TH ST E, TACOMA, WA 98445


BEST New American
BEST New American



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© 2021 Bar Bistro Tacoma. All Rights Reserved, Bar Bistro Tacoma

 * 
 * 
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 * Menus
 * Gallery
 * The Team
 * Contact Us
 * Order Online