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Bayona Restaurant Review: Chef Susan Spicer has been a household name in New Orleans for about a quarter of a century, especially because of her signature restaurant, Bayona. The words “global cuisine” never ring truer than when one peruses Spicer’s menu. The chef’s signature dishes include a lusty garlic soup with cream, grilled shrimp in coriander sauce with a black bean cake, duck breast with pepper jelly, and a pairing of tapenade with eggplant caviar. Sweetbreads are on the menu, but the exact preparation varies from time to time, the best with sherry mustard sauce. The diversity extends to the dessert list, which may offer such flavors as a chocolate bourbon panna cotta, or a glazed carrot cake with rum raisin sauce. Bayona’s wine list has expanded significantly over the past few years. The Bordeaux selection is particularly impressive, as is the short list of new-world whites. There are about two dozen half-bottle offerings, such as a dark, fruity Hourglass Cabernet Franc Blueline. When the weather is nice, courtyard seating under banana fronds and sweet-olive trees makes a seductive setting.