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

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

Aceitunas
mixed house cured olives

Hummus
garbanzo & pimento puree,
crispy chickpeas, bread

Pan con tomate
grilled bread, tomato jam, olive oil 

Escabeche
pickled eggplant, chili oil 

Boquerones al piri piri
cured white anchovies, spicy Iberian sauce

Tortilla de patata
spanish potato and onion omelette,
pimenton aioli, piquillo

Crudo  add $4
arctic char, horseradish, lemon-oil, jalapeño, radish

Ensalada de chicorias
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   7
ham and bechamel croquettes, fried sage

Patatas bravas   7
fried potatoes, brava sauce, aioli

Espárragos   8
grilled asparagus, guindilla, hardboiled egg

Coliflor   8
charred cauliflower, romesco, grilled lemon

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

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

Pulpo   14
octopus, fingerling potatoes, olives, pimentón

Gambas   15
olive oil poached shrimp, preserved lemon, bread

Bacalao   17
roasted cod, piperade, salsa verde

Paella   18
shrimp, clams, mussels and bomba rice, grilled lemon, garlic aioli

Fideua   12
squid ink noodles, piquillos, pimentón  aioli 

Albóndigas   12
chorizo meatballs, tomato- pimentón sauce 

Morcilla   9
blood sausage, potatoes, spring onion, peas

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

Cola de buey   19
tempranillo braised oxtail, mashed potato, mirepoix

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

Monday- Wednesday–5:30-11pm
Thursday-Friday– 5:30-12:am
Saturday Brunch–11-3pm
Saturday Dinner–5:00 -12am
Sunday Brunch–11-3pm
Sunday Dinner–5:00 -11pm