Chef Rob McDaniel Expands Culinary Venture with Bayonet

Chef Rob McDaniel has earned a notable career with six James Beard Award nominations, known for his work with large cuts of meat over open flames. His previous ventures include Spring House in Alexander City and more recently, his Birmingham restaurant, Helen.

This year, McDaniel and his wife, Emily, sought to build on Helen’s success by opening a new seafood and raw bar called Bayonet, located next door.

“Things were going well,” McDaniel reflected. “We opened Bayonet to honor the ocean and the fish. Initially, we didn’t focus solely on seafood, but also included other protein options on our menu.”

Instead of traditional burgers, Bayonet offers tuna burgers, providing a unique twist without compromising the experience. “When you dig in, it feels like a big, juicy burger. It’s delicious,” he noted.

What sets McDaniel apart from other seafood establishments is his approach to sourcing. “We aim to use the best products available. While we focus on Gulf seafood, we don’t limit ourselves to just that,” he mentioned.

With 25 years in the business, predominantly highlighting Gulf seafood, McDaniel emphasized the broader fishing opportunities available. “There’s a wealth of fisheries out there, so we try to showcase a variety,” he explained.

Oysters are central to Bayonet’s offerings, and McDaniel is committed to including 15-20 types on the menu at all times. These oysters might come from local waters in Alabama or Florida, as well as from places like Texas, Massachusetts, Prince Edward Island, or Washington.

“I wanted our oyster program to offer a variety that spans from East to West Coast,” McDaniel stated. He recalled how many locals have yet to taste West Coast oysters, highlighting their differences from the familiar wild varieties popular in the area.

He noted with a hint of humor that some negative experiences with oysters in the heat of summer may have contributed to his wife’s avoidance of them for a time. “Farm-raised oysters are closely monitored. They’re cultivated carefully and kept at optimal temperatures,” he explained.

At Bayonet, oysters are served with a dropper bottle of lemon wedges, shaved horseradish, and homemade hot sauce, enhancing the tasting experience. “We want to highlight the oysters and showcase their unique qualities,” he added. But for those who prefer tradition, classic crackers and cocktail sauce are available upon request.

McDaniel describes Bayonet’s atmosphere as fine yet relaxed—a balance between casual and upscale. “While seafood towers are a common expectation, we opted for a seafood platter that offers a similar sampling but with a different presentation,” he revealed.

Initially, Bayonet was open for dinner only, but it now serves lunch from 11 am, which encourages people to stop by after work for drinks or oysters. Moreover, their happy hour from 3 pm to 5 pm invites patrons to unwind.

Using local suppliers like Evans Meat and Seafood and Fairhope Fish House, Bayonet sources its seafood nationally, ensuring quality and variety. “Twenty years back, I remember spotting a fresh flounder and knowing that accessing such quality fish takes effort. We communicated our needs, and the response has been encouraging,” he shared.

At Bayonet, chefs are hands-on, breaking down fish like tuna, swordfish, and even Spanish mackerel, which they prepare on the charcoal grill. Sardines are delicately smoked to complement dishes like horseradish cream and stuffed baked potatoes. Oddly enough, one of their hottest items is an egg salad sandwich made with Japanese mayo, chives, and caviar.

In addition to oysters and innovative sandwiches, Bayonet features fresh specialties like schnitzels and a variety of seafood options. “Our giant tiger shrimp have been particularly popular,” McDaniel mentioned.

Balancing his responsibilities as a husband and father, McDaniel isn’t just focused on cooking but also on nurturing a strong team. “Running two restaurants and being present for my kids is essential for me,” he said. He aims for a workload of about 45 hours a week, a far cry from the 60-65 hours he logged when opening Helen.

Interestingly, the name “Bayonet” came after brainstorming sessions. Initially considering names linked to weapons or parasitic pea crabs, they eventually settled on “Bayonet,” inspired by a factory in Spain.

McDaniel hopes guests will find their visit to Bayonet to be a unique experience, diverging from their expectations based on their dining at Helen. “We wanted to create something different and exciting,” he concluded.