Love love loved everything about this meal! Our waiter, Peter was great with suggestions. The goat cheese appetizer and quail salad were excellent. We get to NOLA once a year and Bayona is always on our list.
Atmosphere: 5
Food: 5
Service: 5
Jason Schneider
Unfortunately I have had the same experience that the last few reviews have stated. We came in early and waited in the lounge and overheard the owner completely snap on the employees. She clearly stated she didn't care what the guest wanted, it's her restaurant and that's that. Also I have been here many times and we never ever had an issue splitting checks. We were never a big party but we did have three different couples last time we ate there and the server had no issues doing it. He did point out that the menu saids it but we do it all the time. This place really has come down hill through the years and every time we have came in the last year there is a different manager. We had actually asked about it to the host and she stated that the owner is the biggest issue. She has lost her marbles and she doesn't comprise to any suggestions from here manager and she fires them without notice when they don't do things her way. Just unprofessional to hear and to know. After reading the responses by the owner and manager, they clearly don't have the guest in their best interest. They are argumentive, feel they do know wrong, and just very unprofessional with the last few responses that I have read. It's time That the owner closes the doors and stop using the achievements of Susan Spicer. They seem to be floating on the coattails of what once was and have no Merritt under the current staff. Known for nothing unfortunately. The reviews speak for themselves and hopefully more will take the time to voice the opinions that aren't covering up a poorly ran restaurant
Atmosphere: 1
Food: 3
Service: 1
Sy P
The owner made me very uncomfortable with how she spoke to staff and guests. Very disappointing.
Loren Saale
Well, I was not planning to leave such a bad review. The food was excellent. The chef really made those duck and lamb dishes superb! However, we are not sure if they were stealing cash in the back! I feel like they were, because every time they came back saying they had less cash than was given to them. Do Not and I repeat do not go to this restaurant in a large group! Beware they do not split checks and will hold ALL of you hostage inside the restaurant until the full bill is paid! We paid way over what we owed $240 in cash for the night and was told we couldn’t leave until the entire bill was paid! The manager Acted like she was going to call the police on us. We should have let her, We should have gotten down to the bottom of the entire receipt. I do believe there were several things on there charged to that receipt that we did not eat. Also, don’t even bother getting the bread. It is as hard as a rock. Which we found out later, they charged us $10 for two baguettes that were super hard. We couldn’t even eat them! Like I said, the chef was fantastic! Everything we ate was so delicious besides the bread, of course! Whoever that woman was needs to be fired, And if I find out, she owns it, I’ll never be back No matter how good that food was! The level of disrespect she treated us with is completely disgusting! 🤮
Atmosphere: 1
Food: 5
Service: 5
Zachary Zhang
Great find at the end of the French Quarter - quiet without being pretentious. Servings are on the smaller side for some but me personally I found them to be in the Goldilocks just-right zone of being enough to feel satisfied while also trying out a number of dishes. Sweetbreads and the Garlic Soup are must-try’s for those remotely interested in the main ingredients.
Atmosphere: 5
Food: 5
Service: 5
chad jenkins
Worst experience of my life..will never recommend or return to this place. Understaffed and would not split a bill. 1 bill only for 11 people.
Atmosphere: 2
Food: 1
Service: 1
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 the main, and ending with house-made cheesecake and a baked apple in a cloud. The atmosphere, service and quality of food were top-notch, all the way. We hope to do it again soon, hopefully not waiting 30 more years!
Atmosphere: 5
Food: 5
Service: 5
Will Mentesh
Had a fabulous dinner with a large group of friends and family. I ordered the trout as it was chefs special for the evening. By far the best trout dinner I've had. I would recommend for those who are looking for great high-end dining.
Atmosphere: 4
Food: 5
Service: 5
Taffey Williams
we made reservations a month ago for new years eve night. they confirmed reservation 2 days ago and yesteday they called to tell us they had a prefix menu. ok, The appetizers .. crab and oysers were very good. but tonight the prime rib was so full of fat and could not chew it. We never send things back but had to send back, next was better but still not very good. They s hould never have served this on menu if so bad. the bread pudding creme brulee tatsed like it was not cooked properly. we ordered top shelf beer Chimay beer, on recommendation by waiter was very very good but when we ordered 2nd one we were told there was only 1 left! for the money we paid it was nothing at all memorable. will not recomnend.
Atmosphere: 2
Food: 2
Service: 2
Matthew Mazzucchi
$665 pre-tip for party of 4, three courses + 3 single glasses of wine, 1 cocktail and 1 soda. 2 1/2 hours invested total including 1 1/2 hours to receive a cold main course - small sauced lobster obviously sitting out a half hour (tepid) in what charitably can only have been a massively understaffed restaurant. Partner’s “prime” rib, almost half fat. Crab cake 90% cheese. All inedible. “Waiter” visited the table a total of three times which inc to deliver above bill. Admitted didn’t know what two menu items were when asked. The only bright spot was Israel who was trying hard. I’ve never given a 1 star review in 30 years, but if James Beard staff had visited, its recommendation would have been revoked. Should be on point for New Year’s Eve. Resting on its laurels. Try (anywhere) else. So disappointing for what was expected to be a “fine” dining place. Sorry to say really, but someone should be honest at these prices.
Amazing food, I am unsure of what happened with the service.
Food: 5
Service: 1
Pat Garten
Just fantastic food and service. Duck patents, goat cheese croutons, pan seared scallops and the lamb loin, just fantastic.
Atmosphere: 5
Food: 5
Service: 5
Carol Robicheaux
Dang, was looking forward to eating here but mediocre at best. Where to start ? Maybe the length of time for drinks to arrive? The Caesar salad that had Kraft Parmesan style cheese? The lukewarm lamb? The hostile vibe of the wait staff? The freezing cold dining room? Sub-par cocktails? Desserts were probably the best part - The waitstaff kept clearing the table while we were eating. We felt rushed. This wasn’t fine dining - just expensive. For $50-60 an entree go elsewhere.
Atmosphere: 2
Food: 3
Service: 2
Eli Perelshteyn
Only place we had planned ahead with reservation and money not well spent. Half the dishes were great other were lacking.
Atmosphere: 4
Food: 3
Service: 3
Sela Elizabeth Selassie
Holy Toledo Batman.... this place is beyond... goat cheese crouton, lamb loin and scallops were unforgettable
the lovely maitre d Lori is a treat and the reason we came to Bayona
Love love loved everything about this meal! Our waiter, Peter was great with suggestions. The goat cheese appetizer and quail salad were excellent. We get to NOLA once a year and Bayona is always on our list.
Atmosphere: 5
Food: 5
Service: 5
Unfortunately I have had the same experience that the last few reviews have stated. We came in early and waited in the lounge and overheard the owner completely snap on the employees. She clearly stated she didn't care what the guest wanted, it's her restaurant and that's that. Also I have been here many times and we never ever had an issue splitting checks. We were never a big party but we did have three different couples last time we ate there and the server had no issues doing it. He did point out that the menu saids it but we do it all the time. This place really has come down hill through the years and every time we have came in the last year there is a different manager. We had actually asked about it to the host and she stated that the owner is the biggest issue. She has lost her marbles and she doesn't comprise to any suggestions from here manager and she fires them without notice when they don't do things her way. Just unprofessional to hear and to know. After reading the responses by the owner and manager, they clearly don't have the guest in their best interest. They are argumentive, feel they do know wrong, and just very unprofessional with the last few responses that I have read. It's time That the owner closes the doors and stop using the achievements of Susan Spicer. They seem to be floating on the coattails of what once was and have no Merritt under the current staff. Known for nothing unfortunately. The reviews speak for themselves and hopefully more will take the time to voice the opinions that aren't covering up a poorly ran restaurant
Atmosphere: 1
Food: 3
Service: 1
The owner made me very uncomfortable with how she spoke to staff and guests. Very disappointing.
Well, I was not planning to leave such a bad review. The food was excellent. The chef really made those duck and lamb dishes superb! However, we are not sure if they were stealing cash in the back! I feel like they were, because every time they came back saying they had less cash than was given to them. Do Not and I repeat do not go to this restaurant in a large group! Beware they do not split checks and will hold ALL of you hostage inside the restaurant until the full bill is paid! We paid way over what we owed $240 in cash for the night and was told we couldn’t leave until the entire bill was paid! The manager Acted like she was going to call the police on us. We should have let her, We should have gotten down to the bottom of the entire receipt. I do believe there were several things on there charged to that receipt that we did not eat. Also, don’t even bother getting the bread. It is as hard as a rock. Which we found out later, they charged us $10 for two baguettes that were super hard. We couldn’t even eat them! Like I said, the chef was fantastic! Everything we ate was so delicious besides the bread, of course! Whoever that woman was needs to be fired, And if I find out, she owns it, I’ll never be back No matter how good that food was! The level of disrespect she treated us with is completely disgusting! 🤮
Atmosphere: 1
Food: 5
Service: 5
Great find at the end of the French Quarter - quiet without being pretentious. Servings are on the smaller side for some but me personally I found them to be in the Goldilocks just-right zone of being enough to feel satisfied while also trying out a number of dishes. Sweetbreads and the Garlic Soup are must-try’s for those remotely interested in the main ingredients.
Atmosphere: 5
Food: 5
Service: 5
Worst experience of my life..will never recommend or return to this place. Understaffed and would not split a bill. 1 bill only for 11 people.
Atmosphere: 2
Food: 1
Service: 1
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 the main, and ending with house-made cheesecake and a baked apple in a cloud. The atmosphere, service and quality of food were top-notch, all the way. We hope to do it again soon, hopefully not waiting 30 more years!
Atmosphere: 5
Food: 5
Service: 5
Had a fabulous dinner with a large group of friends and family. I ordered the trout as it was chefs special for the evening. By far the best trout dinner I've had. I would recommend for those who are looking for great high-end dining.
Atmosphere: 4
Food: 5
Service: 5
we made reservations a month ago for new years eve night. they confirmed reservation 2 days ago and yesteday they called to tell us they had a prefix menu. ok, The appetizers .. crab and oysers were very good. but tonight the prime rib was so full of fat and could not chew it. We never send things back but had to send back, next was better but still not very good. They s hould never have served this on menu if so bad. the bread pudding creme brulee tatsed like it was not cooked properly.
we ordered top shelf beer Chimay beer, on recommendation by waiter was very very good but when we ordered 2nd one we were told there was only 1 left!
for the money we paid it was nothing at all memorable. will not recomnend.
Atmosphere: 2
Food: 2
Service: 2
$665 pre-tip for party of 4, three courses + 3 single glasses of wine, 1 cocktail and 1 soda. 2 1/2 hours invested total including 1 1/2 hours to receive a cold main course - small sauced lobster obviously sitting out a half hour (tepid) in what charitably can only have been a massively understaffed restaurant. Partner’s “prime” rib, almost half fat. Crab cake 90% cheese. All inedible. “Waiter” visited the table a total of three times which inc to deliver above bill. Admitted didn’t know what two menu items were when asked. The only bright spot was Israel who was trying hard. I’ve never given a 1 star review in 30 years, but if James Beard staff had visited, its recommendation would have been revoked. Should be on point for New Year’s Eve. Resting on its laurels. Try (anywhere) else. So disappointing for what was expected to be a “fine” dining place. Sorry to say really, but someone should be honest at these prices.
Atmosphere: 2
Food: 1
Service: 2
Restaurantji Recommends
Amazing food, I am unsure of what happened with the service.
Food: 5
Service: 1
Just fantastic food and service. Duck patents, goat cheese croutons, pan seared scallops and the lamb loin, just fantastic.
Atmosphere: 5
Food: 5
Service: 5
Dang, was looking forward to eating here but mediocre at best. Where to start ? Maybe the length of time for drinks to arrive? The Caesar salad that had Kraft Parmesan style cheese? The lukewarm lamb? The hostile vibe of the wait staff? The freezing cold dining room? Sub-par cocktails? Desserts were probably the best part - The waitstaff kept clearing the table while we were eating. We felt rushed. This wasn’t fine dining - just expensive. For $50-60 an entree go elsewhere.
Atmosphere: 2
Food: 3
Service: 2
Only place we had planned ahead with reservation and money not well spent. Half the dishes were great other were lacking.
Atmosphere: 4
Food: 3
Service: 3
Holy Toledo Batman.... this place is beyond...
goat cheese crouton, lamb loin and scallops were unforgettable
the lovely maitre d Lori is a treat and the reason we came to Bayona
Atmosphere: 5
Food: 5
Service: 5
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