The story
Bayonet, located in Birmingham’s Berry Building, is a seafood-forward restaurant from Chef Rob and Emily McDaniel. The name comes from the Spanish Bayonet plant—a symbol of strength and endurance that reflects the restaurant’s character. It was named one of The New York Times’ 50 Best Restaurants in America in 2025 and earned a Michelin Bib Gourmand in 2026, recognizing its good quality, good value cooking.
Chef Rob McDaniel, a James Beard Outstanding Chef semifinalist (2026), leads the kitchen with a focus on whole-fish butchery and bold, locally inspired flavors. The menu evolves with the seasons, highlighting raw bar classics alongside creative dishes like tuna chop, a swordfish reuben, and a signature tuna burger. Seafood is sourced with integrity—working closely with Gulf fishermen, regional farmers, and partners up and down the coasts who share a commitment to responsible harvesting and environmental stewardship.
The cocktail program adds a theatrical touch with tableside martinis and mellow drip coffee service, rituals designed to surprise and delight. The atmosphere is spirited and welcoming, with a raw bar that anchors the experience. Bayonet is open Monday through Saturday from 11 AM to 9 PM, with happy hour from 3 to 5 PM. Walk-ins are always welcome, and complimentary valet is available for dinner guests starting at 4:30 PM. Whether you’re stopping by for oysters at the bar or a full seafood dinner, this is a place where craft and hospitality come together.
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