Bayonet is the second concept (after Helen) from Chef Rob McDaniel and wife Emily McDaniel, with Daniel Goslin serving as Director of Operations. This spirited raw bar and seafood-forward restaurant highlights sustainably sourced seafood, inventive techniques, and bold, locally inspired flavors. Guests are welcomed into lively interiors designed to spark excitement and a sense of the unexpected.
The name Bayonet—drawn from the resilient Spanish Bayonet plant—symbolizes strength, endurance, and the spirit that defines our ethos. That spirit lives not only in the food and drink, but in the people who bring the experience to life each day. We invite you to pull up a seat, explore the menu, and get to know the team behind it.
“It is a protective resilient plant with beautiful blooms. That is the way we want to run our restaurants
“I wanted Bayonet to be very different from Helen and I wanted people to look t it differently .What we presented would be unexpected with exception of hospitality and service. There is an opportunity within both Helen and Bayonet to grow skills and leadership among the staff
Operating with a robust list of oysters, McDaniels’ original concept was to create an oyster bar attached to Helen. But they ended up taking the whole floor so they expanded beyond the idea of just oysters. Still McDaniels is a purist these days when it comes to oysters.
“West Coast or East Coast oysters are a totally different experience in their flavor profile,” McDaniel says.
“But we have so much more than raw seafood. We also have things like black fin tuna that are not so well known. We have a crispy filet using whatever white fish is moderately priced.
“Our food scene is growing and getting a lot of attention right now, and I hope Helen and Bayonet can continue to be part of that conversation.
Photo by Andrew Lee
