Bayonet is a vibrant seafood restaurant and raw bar in downtown Birmingham, Alabama, led by chef Rob McDaniel and his wife, Emily. Opened in March 2025 next to Helen, Bayonet offers a coastal-inspired menu focused entirely on high-quality, sustainably sourced seafood, including striped bass, swordfish, and tuna. The raw bar serves as the centerpiece, featuring curated oysters (typically 10-14 varieties), clams, crudo, caviar, and inventive “raw situations.” Chef McDaniel’s commitment to sustainability and culinary diversity is evident, as he works closely with fisheries to showcase under-appreciated bycatch. Under the direction of General Manager Daniel Goslin, Bayonet provides attentive service in lively, stylish interiors designed to evoke excitement and discovery. Named for the resilient Spanish Bayonet plant, the restaurant embodies strength and endurance while welcoming guests to explore bold flavors and creative seafood dishes. Since its opening, Bayonet has earned regional and national recognition—including Alabama’s best seafood restaurant—with glowing praise for its execution and originality. Every visit promises an unhurried, premium dining experience that celebrates the bounty of the Gulf Coast and the team’s dedication to quality and community.