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.
Seared Sea scallop with Poblano Cornbread and Tomatillo Salsa (special)
A delicious bread basket of brioche, sourdough and french bread
Buttermilk Fried Rabbit Leg and Tenderloin with Creole Mustard Tasso Sauce and Stoneground Grits (special)
Crispy Smoked Quail Salad with Bourbon Molasses Vinaigrette
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