New restaurant Bayonet from Rob and Emily McDaniel next door to their restaurant Helen on 2nd Ave N. Staff portraits, food, interiors, bathrooms and other details. — Raw oysters at Bayonet’s raw bar. (Art Meripol / Bayonet)

In another win for Birmingham’s culinary scene, Bayonet has been named among the top 50 restaurants in the country by the New York Times.

Bayonet named among America’s Best Restaurants 2025

Compiled by a team of 14 reporters and editors and ranging from a “storefront barbecue spot in Kansas specializing in turkey legs” to “a tiny jewel box of a restaurant with a tasting menu in the Bay Area,” the New York Times’ annual “Restaurant List” spotlights restaurants that have “delicious food and a mastery of craft, but also a generosity of spirit and a singular point of view.”

It’s no surprise that Bayonet made the list.

Founded earlier this year by James Beard semifinalist Chef Rob and Emily McDaniel, Bayonet is a new seafood restaurant, cocktail bar and raw bar featuring “sustainably sourced seafood, innovative preparation techniques, and bold, locally inspired flavors.” Located in downtown Birmingham next to Helen (the couple’s first Birmingham restaurant), Bayonet features a variety of seafood dishes, a raw bar highlighting oysters from the Gulf Coast and a cocktail bar in a swanky, stylish atmosphere.

“It’s an incredible honor for Bayonet to be included in The New York Times list of the Best Restaurants in America. From day one, our goal has been to showcase the best of Gulf seafood alongside sustainable catches from across the country, and to do it with a sense of fun and hospitality that reflects Birmingham. This recognition belongs to our team. Their talent and dedication bring the vision to life every day. We’re grateful to our guests for filling the seats at the raw bar and believing in what we’re building here. We’re proud to represent Birmingham on a national stage, and we’re just getting started.“
Rob McDaniel, Chef & Co-Owner of Bayonet