Gwynne

Gwynne A distinctly American eatery celebrating regional ingredients. Honest, unpretentious, and full of purpose.

A table shaped by the seasons.⁠Rooted in the Ohio River Valley.
07/31/2026

A table shaped by the seasons.⁠
Rooted in the Ohio River Valley.

The table is set.See you tomorrow at Gwynne.📷:
07/27/2026

The table is set.

See you tomorrow at Gwynne.

📷:

The first sip is almost here.Gwynne opens July 28.
07/24/2026

The first sip is almost here.

Gwynne opens July 28.

Reservations are open.⁠⁠Whether you plan to dine with us for dinner, enjoy weekend brunch, or sip cocktails in our loung...
07/22/2026

Reservations are open.⁠
⁠
Whether you plan to dine with us for dinner, enjoy weekend brunch, or sip cocktails in our lounge, we can’t wait to welcome you beginning July 28.⁠
⁠
Reserve your table here: https://tinyurl.com/GwynneReservations

The Ohio River Valley tells a different story with every season.Right now, it's squash blossoms that bloom for only a fe...
07/22/2026

The Ohio River Valley tells a different story with every season.

Right now, it's squash blossoms that bloom for only a few fleeting weeks. English peas at their sweetest. Fragrant herbs, young carrots, and sun-ripened peaches at the height of summer.

At Gwynne, these ingredients become the foundation for every menu, allowing the character of the season to shine. Inspired by the agricultural richness of the Ohio River Valley, each dish honors the season while celebrating the flavors of the place we call home.

We look forward to sharing summer's table with you beginning July 28. Reserve your table here: https://www.opentable.com/r/gwynne-restaurant-cincinnati

Meet the chef behind Gwynne.Some of Brad Bernstein's earliest memories were made in restaurants. A Cincinnati native and...
07/20/2026

Meet the chef behind Gwynne.

Some of Brad Bernstein's earliest memories were made in restaurants. A Cincinnati native and third-generation restaurateur, he developed an early appreciation for the hospitality, ingredients, and traditions that have long defined the Ohio River Valley.

After studying at The Culinary Institute of America in New York, Brad continued his culinary journey in Napa Valley before returning home to work alongside acclaimed chef Jean-Robert de Cavel and later open Red Feather Kitchen, Postmark, and Red Feather Larder.

Today, Brad serves as Executive Chef at Gwynne, where the flavors of the Ohio River Valley inspire a distinctly American menu. Drawing from the region's farms, producers, and seasons, each dish is a modern expression of Cincinnati's culinary heritage. Thoughtful and ingredient-driven, every plate is designed to bring people together around the table.

We look forward to sharing Gwynne with you beginning July 28.

Address

610 Main Street
Cincinnati, OH
45202

Opening Hours

Monday 4pm - 10pm
Tuesday 4pm - 10pm
Wednesday 4pm - 10pm
Thursday 4pm - 10pm
Friday 4pm - 10pm
Saturday 6:30am - 2pm
4pm - 10pm
Sunday 6:30am - 2pm
4pm - 10pm

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