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 $15

Huevos diablos  $2 each
Deviled eggs
guindilla peppers or crispy serrano

Aceitunas
mixed house cured olives

Hummus
garbanzo puree,
crispy chickpeas, bread

Pan con tomate
grilled bread, tomato jam, olive oil 

Escabeche
pickled eggplant, chili oil 

Boquerones en piri piri
cured white anchovies, spicy Iberian sauce

Tortilla de patata
spanish potato and onion omelette, pimentón aioli, piquillos

Crudo  add $4
arctic char, lemon-horseradish, jalapeño, radishes

Ensalada de chicorias 6/11
chickory salad, bagna cauda, manchego, almonds

Mejillones en conserva  add $2
marinated mussels, squid, celery, sherry vinegar

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

TAPAS | hot

Croquetas   8
ham and bechamel croquettes, fried sage

Patatas bravas   7
fried potatoes, brava sauce, aioli

Coliflor   8
charred cauliflower, romesco, grilled lemon

Setas   9
grilled oyster mushrooms, garlic, manchego
add fried egg $2

Pimentos   7
blistered shishitos, smoked sea salt, pimentón lemon

Espinaca   8
sautéed greens, pine nuts, roasted garlic, raisins 

Pulpo   14
octopus, fingerling potatoes, olives, pimentón

Gambas   14
oil poached shrimp, preserved lemon, garlic, bread

Bacalao   16
roasted cod, piperade, salsa verde

Fideua   12
squid ink noodles, squid, piquillos, pimentón aioli

Bocadillo de Butifarra   8
catalan sausage sandwich, manchego, romesco

Morcilla   9
house made blood sausage, crispy potatoes

Albondigas   12
chorizo meatballs, tomato-pimentón sauce

Bistec   19
grilled skirt steak, charred scallion and capers, guindilla 

Cola de Buey   18
Tempranillo-braised oxtail, mashed potato, mirepoix

RACIONES

Paella 52, serves 4-6
shrimp, clams, mussels and bomba rice, aioli
tapas style $17

Parrillada 44, serves 3-4
mixed grill with pork chop, chorizo, morcilla,
onions, potatoes and bread

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

Sunday 11am – 10pm
Monday 5-10pm
Tuesday 5-10pm
Wednesday 5-10pm
Thursday 5-10pm
Friday 5-11pm
Saturday 11am-11pm
Happy Hour Every night from 5:00-6:30pm