Bayonet gets New York Times recognition for icy summer dessert

It may not be the right season for this icy dessert, but even so, Bayonet’s Watermelon Icebox is still getting national attention.

The New York Times included the dessert created by Candace Foster, Bayonet’s pastry chef, in its “Best Desserts in the U.S. in 2025” list released Tuesday, Dec. 9.

Watermelon Icebox packs summer sweetness

The Watermelon Icebox is served as a rectagle of watermelon semifreddo, diced fruit, watermelon granita and a quenelle of frozen crème fraîche, and it’s served atop icy watermelon broth dotted with olive oil, the New York Times wrote.

“There are as many variations of the Southern icebox cake as there are grandmothers, none of whom have ever seen anything like the interpretation of frozen fruit, cream and cookies on offer during the summer at Bayonet…It’s a long, long way from the Cool Whip and graham cracker concoctions sitting in many Southern freezers, but a love note nonetheless.”

Kim Severson, New York Times

Bayonet recognized Foster on their social media pages for her delicious creation following their inclusion on the list.

“This recognition is so well deserved. Candace pours her creativity, passion, and heart into every dessert she brings to the menu, and we couldn’t be prouder to see her talent celebrated on a national stage.”

Bayonet on Facebook

Unfortunately, it’s not available this time of year, but the nationally-recognized dessert will be back on the menu in the summer for all to enjoy. In the meantime, try some of the other mouth-watering treats on their menu.

Bayonet: 205-829-1899 | Website | Facebook
Address: 2015 Second Avenue North
Hours: Monday-Saturday 11AM-9PM

Are there any other Birmingham desserts that deserve some applause? Tell us your favorites by tagging us @bhamnow on Facebook and Instagram!