Bayonet occupies the Berry Building in Birmingham's Central City, a raw bar and seafood-forward restaurant from Chef Rob and Emily McDaniel. The name comes from the Spanish Bayonet plant, meant to reflect strength and endurance.
The kitchen works around whole-fish butchery, building a seasonal menu on raw bar classics alongside dishes like tuna chop, swordfish reuben, and a signature tuna burger. Seafood and produce come through Gulf fishermen, regional farmers, and oyster partners along the Gulf, East, and West Coasts, with oysters rotating seasonally by farm. The cocktail program includes tableside martinis and a drip coffee service.
Chef Rob McDaniel was named a James Beard Foundation Outstanding Chef semifinalist for 2026, and Bayonet was awarded a Michelin Bib Gourmand in 2025.
The kitchen works around whole-fish butchery, building a seasonal menu on raw bar classics alongside dishes like tuna chop, swordfish reuben, and a signature tuna burger. Seafood and produce come through Gulf fishermen, regional farmers, and oyster partners along the Gulf, East, and West Coasts, with oysters rotating seasonally by farm. The cocktail program includes tableside martinis and a drip coffee service.
Chef Rob McDaniel was named a James Beard Foundation Outstanding Chef semifinalist for 2026, and Bayonet was awarded a Michelin Bib Gourmand in 2025.