A Brilliant Playground Showcasing the Abundance of Gulf Coast Seafood
“At Bayonet, a reverent ode to Gulf seafood, chef Rob McDaniel embraces the diversity of the region’s treasures. Specifically, McDaniel sources less-common fish, even bycatch, turning out unexpected fare. For instance, mild rudderfish gets a punchy aguachile treatment, shown the same respect as yellowfin tuna. Swordfish belly is patted down with a pastrami-style rub, cured, and cold-smoked before a quick flash of heat on a sizzle platter. It anchors the smoky Reuben sandwich, heightened by a rich caraway slaw and Triple Crown sauce, a mixture of tartar and cocktail sauces with Thousand Island dressing. Studied cocktails also toe the line between finesse and playfulness—the tequila-forward Cry Baby is spiked with Nerds syrup and garnished with a Nerds Gummy Cluster.”
Check out the full list from Bon Appetit HERE.
