Chef Rob McDaniel Expands Culinary Horizons with Bayonet Seafood and Raw Bar
BIRMINGHAM, AL – Renowned Chef Rob McDaniel, celebrated for his mastery of open-flame cooking and recipient of six James Beard Award nominations for his work at SpringHouse and his own restaurant, Helen, has launched Bayonet—a fresh seafood and raw bar experience right next door to Helen.
Inaugurated earlier this year, Bayonet was initially intended to feature a variety of proteins but has since evolved into a seafood-centric menu that highlights the diverse culinary possibilities of ocean fare. Diners can enjoy unique offerings like tuna burgers that maintain the essence of a traditional burger without compromising on flavor.
“I wanted to celebrate the ocean while also presenting seafood in a new light,” McDaniel shared. At Bayonet, oysters take center stage; the menu typically features 15 to 20 varieties sourced from the Gulf and beyond—from Texas to Massachusetts and even Washington State.
The restaurant balances fine dining aesthetics with a relaxed ambiance, steering clear of pretentiousness. This unique take on seafood presentations offers guests variety and excitement, featuring everything from shrimp lime bahn mi sandwiches to swordfish schnitzel and even popular egg salad enhancements like Japanese mayonnaise and caviar.
Bayonet caters to both lunch and dinner crowds, launching a "Two Buck Shuck" happy hour that has been well-received. Freshness is paramount; most seafood is delivered whole, and the menu emphasizes local sourcing while exploring wider fisheries.
McDaniel’s commitment extends beyond culinary excellence. He aims to foster a sustainable work environment, prioritizing a healthy work-life balance for his team. “It’s all about building a strong team and being present for my family as well,” he said.
With Bayonet seamlessly complementing Helen, McDaniel looks forward to creating memorable experiences that invite diners to explore new flavors while feeling at home.
Bayonet
2015 Second Ave. North
Birmingham, Alabama 35203
(205) 829-1899
Hours: Monday-Saturday, 11 a.m.-9 p.m.
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