Seaboy, a new seafood restaurant, is slated to come to Cornelius at 20822 N. Main St. this fall. It will replace DanielSan, an Asian fusion spot that closed earlier this year.
Chef Jonathan Cox, known for his role as executive chef at multiple restaurants under the Rare Roots Hospitality brand, is behind the new concept. He said the menu’s focus will be on small seafood plates with locally-sourced ingredients.
“I wanted a small restaurant that is constantly changing food items, possibly daily,” Cox said. “I also wanted a big concentration on as-local-as-possible seafood.”
Seaboy will source seafood from areas such as Charleston, Virginia and the North Carolina coastline.
Cox also teased a creative chef’s counter concept that will involve creating personalized tasting menus for customers.
Cox decided to launch his own brand after a long stint as executive chef for multiple Rare Roots Hospitality restaurants, including Dogwood and Fin & Fino. He is aiming to have a smaller concept in Seaboy to allow for ideas such as a rotating menu.
“[At Fin & Fino], I was facing the challenge of volume, plus being a creative,” Cox said. “I’m super pumped for lower volume and more concentration on food.”
However, Cox said his background at Rare Roots has given him many of the tools that he is using to develop Seaboy.
“At Fin, Chapter 6 and Dogwood, I had an incredible supporting team that was inspiration daily,” he said. “I was just constantly challenged and pushed, so it plays a big part in Seaboy.”
Right now, Seaboy is in the construction phase. While Cox said the exact opening date depends largely on permits, he is aiming for an Oct. 25 opening.
“It’s my job to showcase local farmers and showcase the natural flavors of quality ingredients,” Cox said. “I think that the best thing I’ve learned as a chef [and] my personal philosophy is to keep it simple and let the quality of the food shine. Mainly, I just want a place filled with friends and to serve good food.”
