11AM – 9PM | MON – SAT
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.
We work closely with oyster farmers and seafood partners along the Gulf Coast, the East and West Coasts, and beyond who share our commitment to responsible harvesting, environmental stewardship, and exceptional quality. Our oysters and seafood are selected seasonally, allowing us to highlight the unique character of each farm while supporting the people and waters behind every shell.
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, and refined entrées that highlight the best of the moment.
Meet the Team
Get to know the team bringing coastal spirit and serious flavor to the heart of Birmingham. From the raw bar to the dining room, our crew is driven by hospitality, craft, and a shared respect for the ingredients and people behind them. We’re proud of the care, knowledge, and energy they bring to the table each day — and we hope you’ll take a moment to say hello when you join us.
