Seaboy, which opened in March 2025, is making waves in Cornelius. Now celebrating its one-year anniversary, this small but mighty seafood spot has quickly built a loyal following—and even earned national recognition as one of Esquire’s Best New Restaurants in America.

After spending many years working in Charlotte’s restaurant scene, Chef Jonathan Cox set out to create something more personal. As both owner and head chef, he envisioned a place that felt like home. A dinner party with friends. A restaurant rooted in sustainability, seasonality, and a strong connection to the local community.

Seaboy exterior

Seaboy signage

That vision comes through in every detail. The menu is shaped by long-standing relationships with farmers and fisheries across North and South Carolina, meaning what’s on your plate is often dictated by what’s freshest that week. It’s the kind of place where simple ingredients shine—where fresh shrimp or heirloom tomatoes don’t need much more than thoughtful preparation to reel you in.

Sustainability is also woven into every aspect of the restaurant’s operations. The team uses 100% recyclable materials whenever possible, even when it comes at a higher cost. For Cox, it’s simple: “It just doesn’t make sense to destroy the oceans when it is giving us our livelihood.” Along with recyclable takeout containers and tasting spoons, Seaboy prioritizes responsibly sourced seafood, including items like Florida Stone Crab which is a highly sustainable protein. The claws are removed from the crabs and then placed back in the water, where the claw naturally rejuvenates.

Seaboy dining room

Seaboy fresh flowers centerpiece

Step inside Seaboy, and you’ll immediately understand why reservations are highly recommended. Greeted by fresh flowers at every single table, Seaboy was designed to feel warm and inviting. With just 10 tables in the indoor dining area, the space encourages a cozy, close-knit atmosphere. The beach house inspired interior adds to the charm, creating a relaxed setting that complements the restaurant’s overall experience.

Seaboy Yellowfin Crudo

The Menu

At Seaboy, the menu reflects a seasonal, seafood-driven approach that highlights fresh coastal ingredients and creative small plates designed for sharing. Dishes like the Yellowfin Crudo stand out with bright flavors of citrus, chili crisp, and herbs, while the rich Mushroom Toast layers earthy oyster and shiitake mushrooms over toasted sourdough for a comforting bite.
 

Seafood lovers will also find delicacies such as Halibut (and similar cheek preparations like grouper cheeks) that emphasize tender textures and thoughtful sauces, alongside a rotating selection of fresh oysters served with classic accompaniments like mignonette and cocktail sauce.


Chef's Table

Seaboy’s chef’s table offers an intimate and immersive dining experience designed for those who want a closer connection to their food. With only four seats available, this exclusive table is positioned directly in front of the kitchen, giving guests a front-row view of the culinary process.


As each dish is prepared, you can watch the chef and his creative team work with precision, creativity, and care, turning fresh ingredients into beautifully crafted plates. As Cox shared, “I taste every single dish that leaves the kitchen and goes to a guest.” The experience goes beyond just dining. It’s a behind-the-scenes look at the artistry and teamwork that bring each course to life, making it perfect for food enthusiasts who appreciate both flavor and craftsmanship.

Seaboy Kitchen

The Bar

If you’re more of a spontaneous diner, the bar is a great option. Walk-ins are welcome, making it possible to enjoy the experience even without a reservation. Guests can choose from a selection beer, handcrafted cocktails, and by-the-glass wine. For those looking for alcohol-free beverages, their creative mocktails provide flavorful alternatives, all expertly and thoughtfully curated by an in-house mixologist who brings originality to every drink.

 

Jonathan Cox

More About the Chef/Owner

Jonathan's journey as a chef has been shaped by self-discovery and technical skill, blending experience, humility, and a deep respect for ingredients. His time in Italy, including a brief stint in a two Michelin-starred kitchen, ultimately became less about prestige and more about perspective. Leading him to spend months traveling across France, Spain, and Portugal to reconnect with what truly mattered: food, culture, and human connection.


Cox didn’t always know he’d end up in the kitchen. “I was a late bloomer—it wasn’t until I got a dishwashing job at about 19 years old,” he shares. What started as a job quickly turned into something more. After his first Chef let him taste hollandaise sauce for the first time, he recalls, “I didn’t know food could taste that good.” From there, he was hooked—spending his days in the kitchen and nights watching cooking shows and reading cookbooks, drawn not just to the food, but to the teamwork and energy behind it all.

Today, that same passion shows up in the way Seaboy operates. “Every single day we try to treat it like we just opened and have to give 100% in all we do,” Cox says. It’s a mindset that keeps the experience consistent, thoughtful, and intentional, no matter how busy the restaurant gets.
 

Seaboy parking lot

Despite the restaurant’s overwhelming popularity and challenges like limited space, he embraces the intimacy as part of its charm. Inspired by a desire to create a space that feels like a welcoming dinner party rather than a formal dining room, Cox chose Cornelius for its sense of community, crafting a “home away from home.” Whether you come for the impeccably fresh seafood or the warm, welcoming atmosphere, Seaboy leaves a lasting impression that goes beyond the plate. As Seaboy continues to evolve, one thing remains clear: this is a restaurant rooted in passion and community.