Levi Bent-Lee is opening his first restaurant, Bent, at Dundas and Bathurst. His dad will run the kitchen. Things could get complicated
(Image: Mark Peckmezian)
You’re 22. What qualifies you to open a restaurant?
I essentially grew up in a restaurant, and my father has taught me so much. I’ve travelled to Japan, Bali, Hong Kong, mainland China, Macau and Singapore, and all over Europe and the U.S. I’ve eaten some crazy stuff: turtle, pig snout, fish sperm. That one was gross. You eat it with soy sauce.
I assume it won’t be on the menu at your restaurant. What will be?
There will be a raw bar in the front for ceviche and Japanese crudo, and a hot kitchen in the back. I’ll run operations, my younger brother Kai will run the bar, and my dad will run the kitchen.
Your dad is famously untamable. If he’s late for work, will you give him hell?
My dad is late all the time, but somehow, he always has a good excuse for it. Even if he’s just been sleeping, it’s because he works so friggin’ hard and deserves that sleep.
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