The trio behind Asian-cuisine-influenced Ekiben—Nikhil Yesupriya, Steve Chu and Ephrem Abebe—all UMBC graduates, ran a food cart ahead of their bricks-and mortar restaurant.
Just weeks ago, Ekiben (named for the bento-box fare traditionally available on trains in Japan and Taiwan) began serving its steamed sandwich buns and rice bowls in a 10-seat storefront—plus a few standing tables—in Fells Point.
Expect set menu items—pork vindaloo, Japanese tofu curry, Thai chicken meatballs—popularized during Ekiben’s two-year stint as a food stand at the Fells Point Farmers Market, Artscape and Fells Point Fun Festival, plus specials introduced by head chef Chu.
“We base our menu on what our customers like,” says Yesupriya, “because a lot of it really has been experimentation.”
1622 Eastern Ave.
Published in the April 2016 issue of STYLE.