Bayona
Fine dining restaurant · French Quarter
430 Dauphine St, New Orleans, LA 70112
Highlights
Global cuisine in a romantic Creole cottage with a serene courtyard
Global cuisine in a romantic Creole cottage with a serene courtyard
"Bayona is a spot where you can get Creole dishes and linger with a couple of friends for a while and not feel like you’re part of a large march of tourists (unlike other classic spots like Galatoire's, which turn tables much faster). The courtyard, filled with plants and more cobblestones than a Roman sidestreet, is where you want to be. It feels like your own secret little garden where you can eat duck liver pate, braised rabbit, and fennel and pepper-crusted lamb loin that’s always cooked perfectly." - chelsea brasted, zella palmer, carlo mantuano, megan braden perry
"Bayona, set in an 18th-century Creole cottage, has been charming diners since Regina Keever and chef Susan Spicer opened the doors in 1990. Bayona drips with romance, but the vibe is casual and inviting. Pair chef Spicer’s award-winning global cuisine with one of the city’s most serene patios for fine dining in New Orleans." - Missy Frederick
"One of the most refined options on the list, Bayona has been charming diners since Regina Keever and chef Susan Spicer opened the doors in 1990. Set in a 200-year-old Creole cottage in the heart of the Quarter, Bayona drips with romance, but the vibe is casual and inviting. Spicer’s award-winning global cuisine and a great wine list are ideal for a special weekend lunch or a leisurely dinner on the patio." - Clair Lorell
"Bayona, set in an 18th-century Creole cottage, has been charming diners since Regina Keever and chef Susan Spicer opened the doors in 1990. Bayona drips with romance, but the vibe is casual and inviting. Pair chef Spicer’s award-winning global cuisine with one of the city’s most serene patios for fine dining in New Orleans." - Clair Lorell
"For more than 40 years, chef Susan Spicer has helped shape the local dining scene, pioneering new possibilities in the New Orleans kitchen. She opened as a partner in Bayona in 1990, earning the Best Chef, South award for her global approach to challenging the long-held definition of New Orleans cuisine in 1993. In May 2010, Spicer was inducted into the James Beard Who’s Who of Food and Beverage in America. Her influence on Bayona is ever present, although she’s most often found cooking on the line at her Mid-City gem, Rosedale." - Beth D’Addono
