A watercolor illustration of a speared fish

Welcome to Bayonet

Named one of The New York Times’ 50 Best Restaurants in America, 2025, Bayonet is a spirited raw bar and seafood-forward restaurant from Chef Rob and Emily McDaniel. We’re committed to responsible dining, working closely with Gulf fishermen, regional farmers, and trusted partners nationwide to source seafood and produce with integrity and traceability.

Our cocktail program adds to the experience with tableside martinis and mellow drip coffee service—rituals designed to surprise and delight.

The name Bayonet—drawn from the resilient Spanish Bayonet plant—reflects strength, endurance, and the spirit that defines who we are.


A simplified icon of fanned leaves

Menus

At Bayonet, whole-fish butchery, inventive techniques, and bold, locally inspired flavors come together to create a menu that celebrates both raw bar classics and creative seasonal dishes. The menu evolves with the seasons, featuring dishes such as tuna chop, swordfish Reuben, our signature tuna burger, caviar service, and refined entrées that highlight the best of the moment.