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 devourilm.com.