Bayona

“The quail salad was out of this world and the patio is amazing!!”

Bennett Thompson★★★★★

A true Quarter gem. Stellar courtyard, memorable down to the bathrooms, exceptional staff, exquisite cuisine, high caliber guest experience. I try to vary my dishes knowing they'll all exceed expectations, but I am infatuated with the sherry mustard sweetbreads. Quail salad, duck "pb&j," rabbit dishes are always a fave, you can't go wrong with the menu. Solid wine list, rotational crafted cocktails, in a beautiful, clean French dining area. As high caliber as all above, the best is and always has been the service. Today was Sarah and Parker, with another brilliant Sarah behind the bar. Attenti

Janel Green★★★★★

My husband and I went on your anniversary and this place was absolutely amazing. The service was incredible. We had two people taking care of us and they were so friendly and kind. The food was cooked to perfection. They made our evening so special. They personalized our menus with our anniversary, decorated our table with rose petals. They truly made this night very special for us. Thank you for the wonderful dinner and experience. We ordered: the goat cheese crouton, ayu bakery bread smoke quail salad, red snapper necks, fennel pepper crusted lamb loin, moulard magret duck breast, expresso c

Melina M★★

We had high hopes for Beyona, but unfortunately the experience fell short. We arrived about 30 minutes early for our 8:00 pm reservation and were happy to wait, but ended up having to remind the hostess at 8:10 that we were still there before being seated. Service was slow to start, as it took quite a while for our server to greet us. We ordered the turtle soup and the stracciatella to begin-both were disappointing. The soup had large, chewy chunks of turtle that weren't very enjoyable, and the bread with the stracciatella was hard and difficult to eat. We couldn't finish either dish. For our

Dennis Easters★★★★★

We discovered Bayonne in 1996 during a road trip from Florida to New Orleans. We met a random person at an ATM, struck up a conversation, made friends, and as it turned out, he, Dimitri, was a chef at Bayona. He invited us to have lunch and the rest is history. We returned last week, same road trip to celebrate 30 years (of the road trip), and had dinner again. Same table, #14, and let me say, Bayona didn't disappoint. We started with a glass of white. Next came the Cesar Salad, followed by the Gumbo d' Zherbes. Then sweetbreads, which were divine, prepared to perfection. Lamb loin for t