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Many of the dishes on Bayona’s menu haven’t changed since chef Susan Spicer opened the restaurant in 1990, so it’s not surprising that food presentation is classic in style — with splashes of bright color to add some flair. Artfully composed salads are garnished with nubby housemade croutons and crushed nuts. Entrées are paired with crisp-tender vegetables that add pops of bold color. For flourish, most plates feature artful sauce work and tiny flavorful garnishes of herbs cut in delicate ribbons. Nothing’s overly fancy or breathtakingly beautiful about the food presentation at Bayona in the French Quarter, but each dish is precise and attractive.