Jonathan Proville and Zac Overman are creating their own Central District day/night food and drink scene along E Jefferson.

Bar Bayonne has made a late summer opening next to its Proville-Overman sibling L’Oursin. It is bringing “train station-style baguette sandwiches” by day and cocktails along with “freshly-shucked oysters, shrimp cocktail, moules mariniere” by night. On the bar, you will also find a hock of the namesake Jambon de Bayonne, the appellation d’origine contrôlée-worthy ham of southwestern France.

CHS reported in March on the plans for the project that has helped fill in L’Oursin’s block after the fall 2022 closure of the neighboring cask ale-focused Capercaillie Pub.

French and Pacific Northwest restaurant L’Oursin washed up on E Jefferson seven years ago, bringing the flavors of the Salish Sea to what was then a bustling area of food and drink projects along E Jefferson. A pandemic later, other businesses and the neighboring Honeyhole expansion have gone dark.

But East Jeff has plenty of life. New ownership at Honeyhole is planning a new Beck’s Bar and Grill for its E Jefferson restaurant space. And “cafe bike shop” Peloton expanded its own day/night hangout last October.

Earlier this year, Proville told CHS the lessons of the pandemic helped shape Bayonne. Bar Bayonne includes a mercantile that highlights the most successful items from L’Oursin’s pandemic days when it opened as a market to keep the lights on during COVID-19 restrictions. Proville said the Bar Bayonne selection will be “selective and limited” with favorites like pate, confit, and foie gras and not “a lot of dried pasta flying around.” The market area is “loaded wine shelves, a selection of imported butter and cheese, housemade charcuterie and thick-cut pork chops and steaks,” Bayonne announced, and a vinyl section “full of curated records that will also be spinning throughout the day at the bar.”

For days, Bayonne opens at 11 AM and offers “European train station-style baguette sandwiches (Jambon et Beurre, Poulet Curry, Vegetarien), quiche and fresh baked goods served alongside Broadcast Coffee.” You can also get an early start on your evening plans with wine, beer and cocktails.

Nights begin at 5 PM when the menu shifts to treats of the sea and French bar fare. The bar’s wines focus on Southern France and Northern Spain, “and, like L’Oursin, all adhere to minimal-to-no intervention organic and biodynamic practices.” The cocktail menu starts with pineapple-infused Suze and tonic, a Bayonne ham fat-washed gin Martini, and Picon Punch, along with Manzanilla sherry, Basque sidra, Spanish lager, and Armagnac-laced Kalimotxo on draft.

L’Oursin and its sister bar Bar Bayonne can be found at 1315 East Jefferson. Learn more at loursinseattle.com.

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