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