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G Bar & Kitchen

4.7

About this business

Modern American Cuisine. Menu changes 8 times per year to ensure we always have the freshest and most local ingredients. Chef Brackman takes a minimalistic approach to his food to ensure that every ingredient can be tasted on each plate. Nothing is overpowered and everything works together very well. Many great wine selections available to expreince the perfect food and wine marriage. Cooking classes, wine dinners, private functions available. 

Location details

256 Humphrey St, Swampscott, MA, 01907, United States

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WeekdayScheduleStatus
Mon9:00 a.m. to 6:00 p.m.
Tue9:00 a.m. to 6:00 p.m.
Wed9:00 a.m. to 6:00 p.m.
Thu9:00 a.m. to 6:00 p.m.
Fri9:00 a.m. to 6:00 p.m.
SatClosed
SunClosed
4.7349 reviews
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Jim Blanchard's profile image
Jim Blanchard 
12 years ago
Courtney Elizabeth's profile image
Courtney Elizabeth 
12 years ago
Santina Ciampa's profile image
Santina Ciampa 
12 years ago
Christopher Jason LeClerc's profile image
Christopher Jason LeClerc 
12 years ago
Emma M.'s profile image
15 years ago

G bar These people are artists. They make your plate look like art. It's a little fancier than I am used to, but I loved it. The service was great. 

Gerrish Lopez's profile image
Gerrish Lopez 
16 years ago

Swampscott newcomer serves eclectic New American cuisine by the water. – The small, sleek dining room, seating fewer than 50, has a quirky and welcoming vibe, with crushed velour chairs and high stools at the bar. A seasonal menu focuses on fresh seafood and local ingredients, with the chef's personal touch added to each item's description. Salads are fresh and crisp. Appetizers are modest yet satisfying; the "G Happy Meal" offers a sampling of favorites, such as tuna tartare, sweet potato pancakes, crispy shrimp, and "a lit... read more

Frequently asked questions about G Bar & Kitchen

How is G Bar & Kitchen rated?

G Bar & Kitchen has a 4.7 star rating with 349 reviews. 

When is G Bar & Kitchen open?

G Bar & Kitchen is closed now. It will open on Monday at 9:00 a.m. 

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