In Spain tapas are a  way of life & a ritual. 

What the tapas bar represents is more than just a place to fuel up, it’s about the spirit of togetherness.  That is what we are trying to achieve, it’s always about the company you’re with.

Our goal is to capture the essence of a tapas bar and share it with San Francisco. barvale, located at 661 Divisadero Street in San Francisco’s NoPa neighborhood, is designed to be a transitional space that transports and delights. It will also function as a meeting spot for friends and as a stop among many on an evening out.  Our bar will serve unpretentious cocktails, Spanish wine, sherry, and cider. Food–paella included–will be served tapas style. barvale is the essence of Spanish culture; it will be inexpensive and filled with people enjoying bites and drinks late into the night.

FOOD

Chef, Patricio “Pato” Duffoo works with quality products sourced from California to create a menu that’s designed for “the way I like to eat,” meaning plates are small and designed for sharing. He draws from traditional Spanish tapas culture to create dishes that are well-executed and simple in their presentation.

Menu

TAPAS cold $6  |  3 for $16

mixed Spanish house cured olives, thyme

garbanzo and pimenton puree, piquillo, grilled bread

boquerones, cured white anchovies, spicy Iberian sauce

eggplant escabeche, sherry vinegar, oregano, garlic

tortilla de patata, pimenton aioli, frisee

chickory, bagna cauda, manchego, chopped almonds

pan con tomate, crispy garlic

squid, mussels, garbanzo salpicon, celery,
pimenton add $2

artic char crudo, cucumber, lemon, chili oil
add $6

CHARCUTERIA 6 | 16  |  Jamon Serrano  • Chorizo • Sobrasada  QUESO 5 I 14  |  Mahon cow •  Valdeon Blue cow-goat  •  Caña de Oveja sheep

TAPAS | hot

croquetas de jamon, fried sage 7

fried patatas, salsa brava, aioli 7

winter greens, pine nuts, roasted garlic, raisins 8

charred cauliflower, romesco, grilled lemon 8

grilled setas, king trumpet mushrooms,  garlic, manchego 9
add egg $2

basque piquillo peppers, morcilla, almonds 6

grilled asparagus, manchego, guindilla, olive 8

salt cod bunuelos, lemon, aioli 9

pulpo, fingerling potatoes, olives, pimenton 14

gambas, olive oil poached prawns, grilled bread 15

roasted rock cod, piperade, salsa verde 16

 skirt steak, charred scallion & caper sauce, guindilla 19

lamb albondigas, pimenton sauce, fried shallots 15

paella, shrimp, mussels, clams, aioli, lemon 17

tempranillo braised oxtail, mashed potato,
mirepoix 17

fabada chorizo, morcilla, pork belly and bean
stew, chorizo 16

DRINK

Helmed by Spanish born Industry vet Jessica Everett, the cocktail menu is innovative, without being too serious or pretentious. Well executed cocktails, including sherry cocktails, cocktails made with Spanish wine and Spanish vermouth, are on display. All cocktails strike a balance between refreshing and savory, mimicking the two pronounced characteristics of sherry.

Join Us

We take a limited number of reservations and save half of our restaurant for walk-ins

(415) 654-5211
INFO@BARVALESF.COM
661 DIVISADERO ST

SundayWednesday
5pm- 11pm

Thursday – Saturday
5pm – midnight

Brunch
11am – 3pm