May 12, 2010
On Tuesday, May 11, 2010, we were lucky enough to be asked to participate in the grand opening of the NASCAR Hall of Fame in Charlotte. We arrived before the sun, and stayed all day hosting 5 radio stations (96.9 the Kat, WSOC, WFNZ, WKIS, WNKS, and WTQR from Winston) in three Boxman Studios. Here […]
April 25, 2010
A video from our meeting with Fireside International. We’re hopeful that we can help Haiti create sustainable living and working quarters in the near future.
April 21, 2010
It is with great pleasure to announce that as a result of meeting face-to-face to discuss their concerns regarding our restaurant, The Derita-Statesville Road Community Organization has posted this in their newsletter: What’s this noise about making mobile restaurants out of old Cargo Boxes?Dave Campbell of Boxman Studios (Charlotte) is actually developing other uses for […]
April 21, 2010
If you’re Uptown this Thursday for Earth Day, be sure to stop by and see us at the corner of 3rd and Tryon. We’ll have a both a Boxman venue and the Lunch Box set up as part of WCNC’s Charlotte Today show from 11-12 celebrating Earth Day (a perfect match for a recycled shipping […]
April 16, 2010
In case you haven’t seen the news lately, here are a couple of links to recent stories that have shown up in the local Charlotte media about Boxman Studios and LunchBox. News14: “Intrigue, Concern Over ‘Outside the Box’ Eatery Concept” WCNC: “Restaurant in Cargo Container Faces Opposition”
April 14, 2010
Fresh from the digital studios of Sutthoff Design Studios our official logo. Yippee!
April 1, 2010
If you’ve been following along with us this past month here, you know we conducted a little contest to name our new restaurant, and yesterday we revealed the top five finalists. Today, we reveal the actual name. Ladies and gentlemen, the name of the Boxman Studios restaurant is…BleuBox. I know what you’re saying, ‘Wait…this name wasn’t in […]
March 16, 2010
What is it about French cuisine that not only tastes delicious, but also sounds delicious? It’s what makes a bowl of chicken stew a delectable dish of Coq Au Vin. Each dish uses the same ingredients, but as our award-winning, Paris-trained chef Christopher Zion says, “The art is in what you do with those ingredients.” […]