"Everyone is having fun at airy Bayonet, where Alabama oysters from Dauphin Island fight it out at the raw bar with East Coast stalwarts. The tight menu features a rotating roster of sustainable fish selected and cooked by Rob McDaniel, who opened the meat-centric Southern grill Helen next door with his wife, Emily, during the pandemic. He uses caramel sauce to punch up a banh mi stuffed with Gulf shrimp,"
"Inside a Los Angeles bungalow, hedged by banana trees and bougainvillea, Baby Bistro composes its frisky little menu so small you should order the whole thing, putting together an unceremonious tasting that zips by in the twinkling warren of the dining room. The chef Miles Thompson swaps in new dishes often, which means a great one could disappear at any moment (like the cucumbers and raw squid, aged to the texture of a gummy candy, prickling with yuzu kosho)."
Airy Bayonet pairs Dauphin Island oysters with East Coast varieties and centers on a tight, rotating roster of sustainable fish prepared by Rob McDaniel. McDaniel applies unconventional touches like caramel sauce on a Gulf shrimp banh mi, cobia schnitzel and an acidic fruit salsa with Ora King salmon collar. Seasonal sides include lady peas, Marconi peppers and cherry tomatoes, while hand-cut fries with lemon aioli are constant. Candace Foster’s desserts have included glazed peach hand pie and a watermelon icebox semifreddo with granita and olive oil. Baby Bistro offers a small, frequently changing tasting menu in a bungalow setting. Lilo in Carlsbad serves a composed 12-course tasting beginning with clarified tomato water and rock crab presented on ice.
Read at www.nytimes.com
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