Cuisine:

• Mediterranean
• French
• Diner
• Fine Dining
• Others
• Creole
• Contemporary

Bayona Description:
Chef Susan Spicer recalls walking by a neglected French Quarter Creole cottage years ago and instantly visualizing a beautiful, vibrant restaurant. The vision became Bayona, where international culinary influences blend elegantly with Louisiana tradition. A cohesive style emerges on the plate that melds graceful simplicity with exciting, imaginative technique. Spicer's signature dishes have proven durably rewarding, with such indispensable choices as a lusty garlic soup with cream, grilled shrimp in coriander sauce with a black-bean cake, duck breast with pepper jelly, and a pairing of tapenade with eggplant caviar. The moistness of grilled salmon doesn't pale next to a bracing choucroute and Gewürztraminer sauce, while lamb loin in a Zinfandel sauce with a dollop of goat cheese comes together beautifully. Sweetbreads are on the menu, but the exact preparation varies from time to time. The diversity extends to the dessert list, which may include dark chocolate-and-banana torte with espresso crème caramel. Bayona's wine list is fairly modest in size but it's filled with interesting wines that complement the food. When the weather is nice, courtyard seating under banana fronds and sweet-olive trees makes a seductive setting.


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