Glenn's Food Libations - Newburyport

The challenge for Glenn is that he can’t do it all himself, and nowadays it’s difficult to find reliable help in the food service industry. His menu isn’t designed for quick turnover, so expect to wait during busy evenings. However, every dish is prepared with care. Instead of having a steam table full of pre-cooked vegetables, we sautéed each vegetable for every plate, one at a time, and he changes the vegetable for each dish nightly. He doesn’t want the veggies to change color or lose their freshness. It may not seem significant, but try managing a 10-burner stove with one vegetable at a time while simultaneously cooking 27 other items—it’s a daunting task, but he refuses to compromise on this. Glenn aims to create special dishes, which is no small feat. His goal is to serve fresh, outstanding food. Just a heads up—this year he turns 65, and he truly embodies the spirit of the old-school chef. If you want to help out, put on an apron instead of just talking about it. We likely won’t have his restaurant for many more years, so enjoy it while you can. Who knows, it could be turned into another bagel shop next, and then there will be complaints about that! Chef Wayne.

I've never had a bad meal here. Even if you order something standard, let Glenn work his magic, and I guarantee it will be fantastic. The aromas and flavors are truly captivating. If you enjoy blues and jazz, make sure to come on a Sunday—you won't regret it. The staff is consistently excellent, the bands are always exceptional, and Glenn is a true culinary artist. Make it a priority to visit frequently and treat yourself!

Closed for good? Say it isn't true! Since Glenn relocated to the tannery, we've noticed a significant improvement in the food. He has come to our table during each of our recent visits. It's gourmet dining at a reasonable price!

I did not enjoy the time it took to get my food, or the way the staff handled themselves. It was overpriced and looked like it wasn't very fresh.

Lady downstairs was rude and sent us upstairs. Apparently they have a bartender in charge of the entire dining area with no waiters. Took forever to get served drinks and our food took ages. We asked for bread which got sent to the wrong table and 2 of our 40$ medium rare steaks were served absolutely raw. They put them back on the grill but the outside was tough and parts of it were inedible. Will not come here again