Bayona restaurant was in a beautiful 200-year-old Creole cottage in the French Quarter. The food was decidedly international, as Chef Susan Spicer refuses to be classified as creating meals in one genre. Back in early 90's, when Bayona just opened, it was considered at the forefront of American cuisine.
For starters, I ordered veal sweetbread with lemon caper sauce, which was very tasty. Small squares of tender veal bread was sauteed to golden brown, garnished with proper cut vegetables and a drizzle of lemon juice.
Liver and onion stuffed rabbit roulade, paneed leg, fig marsala sauce, proscitto, and creamy polenta
The rabbit roulade was the best dish of the main course. The rabbit meat was very tender, while the liver brought in a nice touch of gaminess.
Grilled Painted Hill Hnager Steak, Aspragus, Fingling Potatoes and Bordelaise Sauce
Peppered lamb loin with Goat Cheese and Zinfandel
The steak and lamb were similar. A nice cooked piece of meat with good saucing, tasty but not memorable.
Blueberry Cheesecake
Watermelon SorbetTo close out the dinner, we had blueberry cheesecake and watermelon sorbet. While the cheesecake was rich and satisfying, the watermelon was everybit as refreshing. A great way to end the meal.
Athough, Bayona was not as refiend as August or Stella, it was a very satisfying meal, and ranks better in my book than some new orlean restaurants with similar price tag: Cochon, Cuvee, and Commander's Palace.
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