Bayonet is a Birmingham seafood restaurant that introduces a focused, seafood-forward menu to downtown diners. The raw bar takes center stage, and the first impression is the briny pop of Gulf oysters from Dauphin Island arranged on crushed ice beside East Coast varieties. In this compact 54-seat space that opened in March 2025, the kitchen makes immediate promises: fresh, sustainable Gulf seafood, a cocktail bar tuned to shellfish and citrus, and desserts that close a meal with real seasonal clarity. Reservations are handled via Resy and valet begins at 4:30 PM, making an evening at Bayonet effortless to plan.

Chef Rob McDaniel leads the culinary vision and his track record informs every plate. A James Beard semifinalist for work at Helen, McDaniel opened Bayonet with his wife, Emily, to extend their Southern grill’s footprint into modern seafood. The restaurant’s name references endurance and practicality, ideas expressed through careful sourcing from Gulf fisheries and intentional menu rotations. Bayonet emphasizes sustainability and team development; it also offers a clear promise: technical cooking that highlights ingredient quality rather than hiding it. Early press coverage in March 2025 highlighted the restaurant’s commitment to local seafood and the strong narrative connecting Bayonet to Helen next door.

The culinary journey begins at the raw bar and moves through concise small plates that showcase technique. Start with Dauphin Island oysters for a chilled, saline opener, then try the bánh mì stuffed with Gulf shrimp where a surprising hit of caramel sauce balances heat and umami. Cobia arrives as a schnitzel—crisply breaded and fried—transforming a Gulf white fish into something entirely playful and textural. A standout is the Ora King salmon collar, rich and fatty, cut against with an acidic fruit salsa to lift the dish. Seasonal sides change week to week; recent plates included a bowl of lady peas with sweet Marconi peppers and cherry tomatoes. Hand-cut fries with lemon aioli remain a constant, a crisp and bright counterpoint to richer fish. Desserts by Candace Foster rotate with summer fruit—examples have included a glazed peach hand pie and a “watermelon icebox,” a semifreddo slab with watermelon cubes, granita, and a drizzle of olive oil that cleanses the palate.

Service is attentive without being formal, geared toward educated recommendations and efficient pacing for shared plates. The interior occupies the historic Berry Building on 2nd Avenue North, where original architectural elements meet contemporary finishes. Seating for 54 includes tables and a cocktail bar that allows front-row access to the raw bar ritual. Lighting and layout favor conversation; sound levels encourage lively dining without shouting. The cocktail program was created to pair with oysters and seasonal fish, offering fresh, citrus-forward drinks alongside classic shells-and-spirit pairings.

For a best experience, arrive between 5:00 and 7:30 PM Monday through Saturday, when the kitchen is at full energy and the raw bar shines. Bayonet is closed on Sundays; valet parking begins at 4:30 PM. Dress is city-smart—think polished casual—so guests feel comfortable at the bar or a table. Reservations through Resy are recommended, especially on weekends when early reviews showed strong demand after the March 2025 opening.

A dinner at Bayonet delivers clear, memorable moments: the salinity of Gulf oysters, the crunch of a cobia schnitzel, the bright lift of an acidic fruit salsa on salmon collar. Book a table at Bayonet to taste Chef Rob McDaniel’s focused, seasonally driven seafood program and to experience a new standard for contemporary seafood in Birmingham.