Copley’s Kingfish Restaurant Brings Coastal Flavors Home

Vacationing along the East Coast as a kid left a culinary impression on Marc Standen. “I saw my first live lobster probably at the age of 2,” says the 39-year-old chef. Today, he’s channeling those Boston memories and Carolina summers into meals at Kingfish, a Hamptons-style restaurant in Copley. The seafood-inspired menu gets a fresh spin with regional ingredients in dishes such as the grilled Hawaiian bigeye tuna ($29.50). “With tuna, you pretty much see mostly Asian inspired or Japanese style,” says Standen. “We just tried to combine it into more of an American-style dish.” He blends roasted garnet yams and Fresno chili peppers into a robust sauce and then chops the yams with sauteed shiitake mushrooms and young bok choy for a standout stack. “The richness and the meatiness of the tuna is balanced with a little bit of bitter from the cabbage and then sweetness from the yams,” he explains. “Everything adds a little bit.” 15 Montrose West Ave., Copley, 330-777-2005