Bayona

[Jason Perlow]

Bayona

430 Dauphine Street, New Orleans

504 525 4455

http://www.bayona.com

While Bayona may be nestled in a 200 year old cottage smack in the middle of the French Quarter, it might as well be right in the middle of New York City -- this is restaurant cuisine at its very best.

Although Bayona's food does not necessarily represent typical New Orleans or Louisiana cuisine, which is something a lot of visitors to the city may be looking for, I would definitely return to Bayona again and again -- after a week of hardcore Creole and Cajun food, Susan Spicer's mediterranean and southwest flavors are a very welcome relief and were a great topping to a fantastic vacation in one of the best restaurant towns in the US.

Seared Sea scallop with Poblano Cornbread and Tomatillo Salsa (special)

A delicious bread basket of brioche, sourdough and french bread

Crispy Smoked Quail Salad with Bourbon Molasses Vinaigrette

Buttermilk Fried Rabbit Leg and Tenderloin with Creole Mustard Tasso Sauce and Stoneground Grits (special)

Double-cut Niman Ranch Pork Chop with cheddar Spoonbread

Lemon Chiffon Pie with Gingersnap Crust and Lime Gelato

El Rey Chocolate Mousses with Dulce de Leche and Warm Cinnamon Churros

Edited June 20, 2005 by Rachel Perlow (log)

[docsconz]

It has been ten years since my last trip to New Orleans and my first trip to Bayona. It was outstanding then. I'm glad to hear that it is still performing exceptionally well. Can you describe what you had? It does not appear to match what I can read from the menu.

[docbrite]

Anyone interested in trying nontypical New Orleans food should also visit Marisol -- much better and more interesting than Bayona, in my opinion, though it doesn't get nearly as much attention. (I ate at Bayona probably 12 to 15 times over the course of a decade trying to see what people cherished so much about it, and finally decided it just wasn't for me.)

Another good restaurant that doesn't fit the Creole template is the new-ish Addis at the corner of Magazine and Milan Streets. N.O. was without Ethiopian food for a couple of years after Red Sea closed its doors, but proprietress Hirut Yibsa is now serving a variety of dishes including the best kitfo I've ever had (and I eat kitfo at every conceivable opportunity).

[Rachel Perlow]

Can you describe what you had?

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I've added captions to Jason's food pics, above.

[docsconz]

Can you describe what you had?

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I've added captions to Jason's food pics, above.

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Thanks, That must have been a nice list of specials. The crispy quail looks particularly interesting. I was guessing they were fried oysters.

[Rachel Perlow]

The Crispy Smoked Quail Salad is on their regular menu, it is one of their signature dishes, I believe.

[Jason Perlow]

Bayona has now reopened for lunch and dinner service.

[Timh]

Bayona IS NewOrleans as far asI'm concerned. Susan has always been on the forefront of New Orleans cooking. Just note all of the successfull cooks to come out of her kitchen. She's good people too. I consider her one of the pillars of that city's eating establishment.

[Mayhaw Man]

I'm going with some folks on Thursday night.

I have done a crazy amount of fine dining in the last month. I am going to need to hire a trainer and go on a diet before this is all over with. It's so ugly here that there is just something so nice about sitting down to a well served meal in a nice place.

[ChefCarey]

Bayona IS NewOrleans as far asI'm concerned. Susan has always been on the forefront of New Orleans cooking. Just note all of the successfull cooks to come out of her kitchen. She's good people too. I consider her  one of the pillars of that city's eating establishment.

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I agree. Susan was very kind to me when I was doing my book. And she was pleased I included two of her former sous chefs who now have their own places - Donald Link of Herbsaint and John Harris of Lilette.

Creole Nouvelle