New Orleans Dining: Bayona

Bayona
430 Dauphine Street, New Orleans
504 525 4455

Web Site: 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.

Bayona Restaurant, New Orleans LA (2005) by you.

Bayona Restaurant, New Orleans LA (2005) by you.

Bayona Restaurant, New Orleans LA (2005) by you.

Bayona Restaurant, New Orleans LA (2005) by you.

Bayona Restaurant, New Orleans LA (2005) by you.

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

Bayona Restaurant, New Orleans LA (2005) by you.
A delicious bread basket of brioche, sourdough and french bread

Bayona Restaurant, New Orleans LA (2005) by you.

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

Bayona Restaurant, New Orleans LA (2005) by you.

Crispy Smoked Quail Salad with Bourbon Molasses Vinaigrette

Bayona Restaurant, New Orleans LA (2005) by you.

Double-cut Niman Ranch Pork Chop with cheddar Spoonbread

Bayona Restaurant, New Orleans LA (2005) by you.

Lemon Chiffon Pie with Gingersnap Crust and Lime Gelato

Bayona Restaurant, New Orleans LA (2005) by you.

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

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This entry was posted on Wednesday, June 15th, 2005 at 10:33 pm and is filed under Food, General, New Orleans. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

One Response to “New Orleans Dining: Bayona”

  1. Remember the Zaurus « Off The Broiler Says:
    October 2, 2009 at 10:45 pm | Reply

    [...] Okay, enough technology. I’m getting really psyched for this New Orleans trip. How about a nice double cut Niman Ranch pork chop from Bayona? [...]

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