Original article published in the New York Times
A new addition to the Birmingham dining scene, Bayonet, which opened in March 2025, has been named one of the “50 Best Places in America right now” on the New York Times’ Restaurant List 2025.
“Birmingham’s culinary scene is a destination in its own right, offering visitors a world-class experience that reflects the energy and character of our city,” said Dan Williams, President and CEO of the Greater Birmingham Convention & Visitors Bureau. “We’re proud to showcase the creativity, passion, and talent of our local chefs and restaurateurs to visitors all over the world. From this recognition in the New York Times, to hosting the annual Southbound Food Festival and the upcoming release of the new Southeast Michelin Guide, Birmingham continues to tell an extraordinary story through its dining experiences.”
From the New York Times
To make their selections, 14 of our reporters and editors took 76 flights to eat more than 200 meals in 33 states. What’s behind those stats is the desire get a true picture of what’s happening in restaurants across the country. With that in mind, we show up unannounced and make reservations the old-fashioned way (through an app on our smartphones). We pay for all of our food, and we don’t accept freebies. We eat like you do, with the same hope for a meal to remember, to be welcomed and delighted. These are 50 places where we found just that.
Everyone is having fun at airy Bayonet, where Alabama oysters from Dauphin Island fight it out at the raw bar with East Coast stalwarts. The tight menu features a rotating roster of sustainable fish selected and cooked by Rob McDaniel, who opened the meat-centric Southern grill Helen next door with his wife, Emily, during the pandemic. He uses caramel sauce to punch up a bánh mì stuffed with Gulf shrimp, makes schnitzel out of cobia and pairs an acidic fruit salsa with fatty Ora King salmon collar. Sides are seasonal, like a bowl of lady peas, sweet Marconi peppers and cherry tomatoes, but the hand-cut fries with lemon aioli are always around. Candace Foster makes dessert, which one lucky summer night meant a glazed peach hand pie and “watermelon icebox” — a perfect slab of semifreddo with juicy cubed watermelon, granita and a kiss of olive oil.
-KIM SEVERSON
