Our Vision

The North Beach Bar
& Grill will strive to
​provide our guests
with phenomenal
cuisine rendered in
an extraordinary
casual atmosphere. 

Nestled between the lighthouse and the beach, the
North Beach Bar and Grill offers an amazing lunch and dinner menu that will tantalize even the most reserved palate.  Eclectic fusion with a Caribbean flair, our menu features local, sustainable seafood and the freshest ingredients.  While our chefs create gourmet  dishes rivaling the best restaurants in town, we also serve hot dogs, crab cake sandwiches, fish tacos, and wings in our quaint beach shack by the sea.  So whether you've been out on the beach and want a cold beer and a burger or you're planning a catered business luncheon, the North Beach Bar & Grill is the place for you.  

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North Beach Bar and Grill, Tybee Island, Georgia | Eclectic fusion with a Caribbean flair!
33 Meddin Drive
(912) 786-4442

Hours of Operation:

Open Daily from 11:30 am - 9 pm
Closed on Tuesdays.​

Join the NBBG Loyalty Club!  
To receive special offers, discounts, the music schedule, ​etc. please download our app NBBnG.
Apple App                                Android App
From January 15th until January 21st, select an option from three of the five courses listed below for only $30. Reservations are recommended.

• Roasted Vegetable Soup
• Lobster Bisque with Roasted Corn and Caramelized Leeks
• Creamy Jerk Chicken and Rice Soup

• Bibb Salad with baby heirloom tomatoes, pickled onion, roasted red bell pepper, brown butter breadcrumbs, and green goddess dressing
• Brussel Sprout Salad, spicy house pickles, sun-dried tomatoes, green onion, buttermilk bleu cheese, whole grain mustard vinaigrette
• Spinach and Arugula Salad, fresh apple, English cucumber, blackberries, goat cheese, pineapple pique vinaigrette, maldon

• Braised Beef Tongue, parsnip puree, spicy house pickles, fennel, jus
• Grilled Pickled Shrimp with honeydew, onion, honey, mint, dill
• Smoked Octopus, pork belly, baby heirloom tomatoes, pickled onion, buerre blanc

• Seared Duck Breast, spaghetti squash, chorizo, sautéed kale, buerre rouge
• Tuna, arugula pesto risotto, roasted baby carrot, brown butter
• Braised Beef Short Rib, garlic Parmesan mash, haricot vert, gremolata, jus
• Chef's Vegetarian Plate: arugula pesto risotto, roasted baby carrot, haricot vert, grilled asparagus, served with an arugula, baby heirloom tomato, and pickled onion salad with a pineapple and cucumber vinaigrette

 Peanut Butter Chocolate Torte
 Caramel Apple Crème Brûlée
 Rum and Blackberry Cheesecake