A father-and-son duo who transplanted their restaurateur roots from Baltimore planned to open their second Palm Beach County venture in January, but had to postpone the debut of Copperfish Kitchen.
Copperfish, an elegant, contemporary seafood-centric oasis, opened Memorial Day weekend in the Shops of Boca Center where Uncle Tai’s crafted Chinese cuisine for three decades. (5250 Town Circle Drive, #143, Boca Raton, 561-391-3474, CopperfishKitchen.com)
“We spent time between Baltimore and Miami for years,” owner Manuel Anonagastou says. “This past summer, we acquired Apeiro Mediterranean and Seafood in Delray Beach, which has allowed us to keep the family tradition alive.”
Their signatures of grilled octopus with smoked eggplant puree, crab cakes, seafood towers, miso black cod, Dover dole, halibut, lamb chops with cherry jus and double-cut pork chops with kumquat mostarda originate from four generations in the restaurant business dating back to 1956.
“Our recipes are from our fathers’, grandfathers’ and grandmothers’ best from over the years,” Manuel says, citing cheesecake and carrot cake as dessert examples. “We are a 100 percent scratch kitchen, even down to filleting the fish on our premises.”
The pair was still finalizing the menu at press time but describe it as reasonably priced.
“We want every visit to be special without it having to be a special occasion,” he says. “We’re introducing unexpected ingredients and blended flavors in some of our dishes while also bringing some of the treasured throwbacks and traditional favorites with a modern flair.”
His father, George, was raised in the Chesapeake Bay. “I grew up knowing all the flavors that make Maryland unique for its seafood,” he says. “Some of these flavors and nuances will be evident in the soft-shell crabs, the oysters and all the crab dishes.”
George is involved in a seafood import company he previously owned, he says.
“From this, I have tremendous reputable seafood sources from around North America and the world,” he says. “Being both a restaurateur and importer is where the commitment to responsible and sustainable sourcing of our seafood comes in.”
Beyond Florida species such as hogfish and snapper, the pair plans to source fish from the Pacific, Boston, Nova Scotia, Norway, Scotland and the Mediterranean, plus Alaskan king crab from Dutch Harbor and shellfish from the U.S. West and East coasts. Sauces such as apple mignonette, yuzu creme fraiche and whole-grain Kewpie mayo also reach back to their family’s history.
Alaska resurfaces for dessert with cotton-candy baked Alaska prepared tableside with cognac.
“We’re committed to bring out the true flavors of seafood by starting with the freshest and finest,” Manuel says. “Consumers aren’t always eating what they think they are. From hook to plate, we have total transparency to ensure our customers receive exactly what they ordered.”
Lunch and dinner will be served daily amid a chic, stylish ambiance with nautical accents.
“The palette is a range of copper elements and design features, deep warm blues, rich woods and lighting, custom furnishings and a comfortable flow from indoors to out.”
Later this summer, the patio will feature live music on select nights and weekend brunch.
