Bento Box Proud Partner of Wilmington Today

Bento Box Proud Partner of Wilmington Today

Have you seen our feature on the Wilmington Today website? “Sit at the Bento Box Sushi Bar to watch the masters at work. Consider the signature Delicious Roll, made with either spicy tuna or salmon twirled with avocado, seaweed salad, wasabi tobikko, sesame seeds and crisp tempura crumbles. Two Bento Box signature hot sauces come on the side. The Totally Tuna suits those watching their carbs. Tuna, avocado, wasabi tobikko and sesame soy are wrapped in a thin cucumber sheet, all served with ponzu sauce. The Killer Carrot roll has asparagus, scallions, avocado and shredded carrot with spicy kolchijan, the production drizzled with chili oil. Choose numerous rice less and vegetarian rolls. Gluten-free soy sauce is available. Any roll is delicious, but better yet, ask owner/chef Lee Grossman to prepare something ‘Omakase’ meaning ‘Chef’s choice’ in Japanese.” Read the whole feature on...
Bento Box Featured in Devour Wilmington Magazine

Bento Box Featured in Devour Wilmington Magazine

This 2015 feature in Devour Magazine highlighted Chef Lee Grossman’s modest beginnings, including the early days of The Bento Box when we were only a 400 square-foot space open Monday – Wednesday! “At the upstart Grossman also operated with a limited menu— by necessity for the most part. Aside from a dishwasher and prep cook, he was alone in the kitchen. ‘I literally had 12 sushi rolls on the menu, a few appetizers from the kitchen and that was it,’ he tells. ‘As my staff grew and their skills got better, we started growing the menu.'” Keep reading the feature on...
Chef Lee Grossman Featured on StarNews

Chef Lee Grossman Featured on StarNews

Jason Frye of Star News covered Chef Lee’s experience and background in this article from 2013. “‘We walk in the back door of this restaurant I’d never been in and hand the chef this huge piece of tuna belly,’ Grossman said. ‘He pulls out this knife as long as a sword and slices the belly up. A few minutes later, he gave each of us plates of rice and slices of raw tuna belly. I was apprehensive at first. Fish has to be cooked, right? But I ate it. I’m glad I did. It melted in my mouth. It changed everything for me.'” Read the article on StarNews.com for more of Chef Lee’s start in the culinary...
Mentoring: an Essential Part of the Bento Box Leadership

Mentoring: an Essential Part of the Bento Box Leadership

Mentoring has always been a key to Bento Box management. Chef Lee Grossman believes that that role models play an essential part of the younger generation’s success. He works closely with Cape Fear Community College culinary students. He pays equal attention to disabled employees learning to tend the restaurant’s herb garden or an ambitious dishwasher eyeing the cooking line. “The older I get, the more I realize that the generations after mine don’t think the same, don’t work the same, don’t act the same,” Grossman said, “because they don’t have enough role models of people that have worked really hard to get where they are.” Read the full story from...