Chef Rob's New Wave: Bayonet Bites into Birmingham!
Remember Chef Rob McDaniel? The guy who turned SpringHouse and Helen into culinary hotspots, racking up James Beard nods along the way? Well, hold on to your hats, ChumCity, because he and his wife Emily have just upped the ante!
Hello Bayonet, Goodbye Landlocked Cuisine!
Right next door to Helen in Birmingham sits Bayonet, McDaniel's brand new seafood and raw bar. And folks, it's a game-changer. Chef McDaniel says they created Bayonet to celebrate all things ocean, and they've committed hard. Don't expect any rogue steaks here – it's pure, unadulterated seafood bliss.
Tuna Burgers and Tasty Transformations
Forget the beef. Bayonet serves up a tuna burger so good, you won't even miss it. "You feel like you're eating a big, nice, juicy burger,†says McDaniel. “It’s delicious.†This ain't your typical seafood joint!
Casting a Wider Net: Gulf to Globe
Bayonet's not just about the Gulf Coast (though they love it!). McDaniel's casting a wider net, bringing in treasures from fisheries around the world.
Oyster Obsession: From Alabama to the Atlantic
Oysters are the stars at Bayonet, with 15-20 varieties shucked fresh daily. From Alabama to Washington state, you can slurp your way across the country. Know someone with a bad oyster experience? Bayonet might just change their mind! Their carefully sourced, farm-raised oysters are monitored to the max.
Beyond Backyard Boils: Elevating the Oyster Experience
Forget the usual cracker-hot sauce combo (though they've got that too, if you insist!). Bayonet serves oysters with lemon, horseradish, house-made hot sauce, and mignonette. The goal? To let those briny babies shine!
Coastal Chic Vibes: Not Your Grandma's Seafood Shack
Bayonet's got a coastal chic vibe, but it's far from stuffy. Ditch the seafood towers and prepare for artfully arranged platters, perfect for sharing (or not!).
Lunch, Happy Hour & Seafood Platters: Oh My!
Bayonet is now open for lunch, alongside dinner. Plus, there's a "Two Buck Shuck" happy hour (3-5 PM) with $2 oysters and Alabama light beers. Score!
From Sea to Plate: Freshness is Key
Evans Meats and Seafood and Fairhope Fish House supply the goods. The focus? Quality so fresh, the fish are practically swimming. All fish are delivered whole and carefully broken down in-house.
Beyond the Usual Suspects: Get Ready to Explore
Sure, you'll find tuna and swordfish, but what about Spanish mackerel? Sardines? Bayonet's not afraid to get adventurous. Think charcoal-grilled mackerel and smoked sardines atop potato pie.
Egg-cellent Additions: The Menu's Secret Weapon
Believe it or not, the egg salad sandwich (spiked with Japanese mayo, chives, and caviar!) is a runaway hit. Swordfish schnitzel and shrimp banh mi also hold court on the menu.
Teamwork Makes the Dream Work
McDaniel credits his team's creativity and imagination for Bayonet's success. He empowers them to bring their own ideas to the table, resulting in a menu that's both innovative and delicious.
Helen & Bayonet: A Culinary Power Couple
Being next door to Helen creates a synergistic effect, with guests hopping between the two for cocktails, oysters, dinner, and dessert.
Balance is Key: Chef, Owner, Husband, Father
McDaniel emphasizes the importance of balance, prioritizing his family and building a strong team to support his two restaurants.
The Name Game: More Than Just a Weapon
The restaurant was originally going to be named Bayonet after the weapon. But then they went to Pea Crab, which didn't work out. So they went back to Bayonet and thought of the plant.
Beyond Expectations: A Different Kind of Seafood Experience
McDaniel hopes Bayonet will surprise and delight customers, offering a seafood experience that's unexpected and distinctly different from Helen.
Bayonet Deets
Chef Rob McDaniel (with wife Emily!)
2015 Second Ave. North, Birmingham, Alabama 35203
205-829-1899
Hours: Monday-Saturday, 11 a.m.-9 p.m.