Chef Rob McDaniel and his wife, Emily McDaniel, are thrilled to announce the opening of their second restaurant, Bayonet. Located directly adjacent to their debut concept, Helen, Bayonet offers an elevated dining experience that pushes the boundaries of Southern seafood with an innovative, sustainably sourced menu. The name is inspired by the striking Spanish Bayonet plant, symbolizing strength, resilience, and endurance— qualities that reflect the restaurant’s ethos and vision.
“I’ve always had a deep love for seafood, but the idea of opening a restaurant centered around it truly clicked during a visit to San Francisco,” says Co-Owner Rob McDaniel. “It sparked a vision for creating something unique to Birmingham – something that Bayonet now brings to life.”
In addition to the McDaniels, the opening team is comprised of Daniel Goslin, who will bring his expertise from his time at Helen as General Manager to the Director of Operations role at Bayonet. In the kitchen, Jesse Legg and Taylor Harris serve as Sous Chefs, and Candace Foster as Pastry Chef.
“It was essential to us that Bayonet offer a distinct experience from Helen while upholding the same workplace philosophy and culture – one built on compassion, dedication, and hospitality,” said McDaniel.
A Menu Centered Around Innovation and Sustainability
Bayonet serves both raw bar and innovative seafood-forward dishes divided into three separate menus: Oysters, All-Day, and a Dinner Menu that is available beginning at 5 p.m. Bayonet’s Oyster menu offers nine different varieties, including Chelsea Sapphire (Eld Inlet, WA), Dukes of Topsoil (Hampstead, NC), and Murder Point (Sandy, AL) to name a few, with more to be added to the rotation based on availability and seasonality. The All-Day menu blends familiar raw bar classics like Mussels and Clams, with traditional seafood-forward dishes including Crab Claws, Swordfish Sandwich, Flounder and Sauce Gribiche, and sides such as Hand Cut Fries, Carolina Gold Rice, and Baby Local Greens. The Dinner Menu features an elevated selection of entrees, each inspired by culinary traditions from across the country. Dinner Menu dish highlights include Bone-In Swordfish with Sauce Pimenton and Wilted Cabbage; Stripe Bass with Buttermilk, Kohlrabi, Mushrooms, and Onions; Cobia Reuben with Triple Crown and Dressed Cabbage. Ending on a sweet note, Bayonet offers a selection of house made desserts including Lemon Pistachio Cake and Coconut Cream Pie.
“While oysters are at the heart of what we do, Bayonet is designed to be more than just an oyster bar,” said McDaniel. “We want it to be a vibrant, all-day dining destination where guests can enjoy incredible food in a fun and welcoming atmosphere.”
Bayonet’s beverage program features an array of inventive and classic cocktails, including The Blue Velvet with George Dickel Rye, The Tokyo Twist with Roku Gin, The Jungle Cat with Planteray Rum, and The Agave Reverie with Corazon Tequila. Additionally, guests are invited to indulge in Bayonet’s signature tableside martini service, along with a curated selection of champagnes, wines, and beers all carefully chosen to complement the seafood fare. To finish the meal, Bayonet’s tableside coffee service features two single-origin coffee offerings from Birmingham-based Non-Fiction Coffee that can be paired with a dessert.
An Eye-Catching Space with Bold Interior Finishes
The interiors have been thoughtfully brought to life through a collaboration with Clement Architecture & Design and Prier Construction—marking their second project together—as well as custom metalwork artist John Howell, whose craftsmanship adds a distinctive and artistic touch. Bayonet’s interiors were designed by interior designer Ivy Schuster of Hatcher Schuster Interiors, and feature soaring 17-foot ceilings, a bright open layout that seats 54 guests, which includes 10 raw bar seats and 12 bar seats, as well as an inviting parlor ideal for gathering over drinks, light bites, and oysters. Bayonet pays homage to its seafood-focused menu through additional design touches like its iconic oyster plate wall display that showcases 36 one-of-a-kind antique oyster plates, delicate oyster shell chandeliers, coral-colored dining room seating, and tile work that accents the raw bar. The space is complemented by two commissioned pieces of artwork from renowned local artist Roscoe Hall. Each painting is inspired by Bayonet’s dedication to hospitality and the celebration of gathering together to share a meal.
Guests will enjoy their meals on custom pottery and plateware from Civil Stoneware, a neighboring business on 2nd Avenue North. Every piece was carefully sculpted for Bayonet and features vibrant colors and textures that enhance each dish’s presentation. The creative vision for Bayonet is rounded out by Matt Harris, whose thoughtful design of the brand identity and assets ties together the restaurant’s adventurous spirit.
Location and Hours of Operation
Bayonet is located next door to Helen at 2015 2nd Avenue North, Birmingham, AL 35203. To commence, hours of operation are 3 p.m. to 9 p.m., Monday through Saturday, with valet service beginning at 4:30 p.m. In the coming weeks, the restaurant will open for lunch starting at 11 a.m. and remain open until 9 p.m., with additional details around those plans to be announced shortly. The restaurant does not offer reservations.
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