History of the Shrimp Box
In 1940, Franklin E. Barmore Sr., purchased the land where the current Shrimp Box now sits to become a commercial fishing dock. The Barmore Family consisting of Frank Sr., Edith, and Frank Jr., ran the dock and the adjoining retail fish market, selling and transporting fish along the Atlantic Coast.
In 1953, with Frank Jr. running the dock, Mom Barmore (now a widow) decided to open a small take-out seafood stand to keep her occupied. The stand was located in the southeast corner of the property next to the road in what was a converted fish net house. After several years, the stand was so successful it moved to the retail fish store (the current lobby and part of the kitchen) and expanded it's seating to 36 from the four original counter stools.
In 1968 the next part of the dock to be turned into part of the restaurant was the large walk-in freezer. You can still see some of the walls (app. 16" thick) in the area between the dining room and the kitchen. The growth continued, and in 1970, the building of the current restaurant (much as it is today) was completed. In 1977 another addition was built and today serves as the Edith B. Room in memory of Mom Barmore.
During the 1960's and 70's, Frank, his wife Jay, daughters Lyn and Diane, and Jay's parents, Mae and Fred Thorwarth, all were involved in the running of the Shrimp Box.
Frank Barmore died in 1982, leaving the operation of the restaurant to his wife Jay and his daughters Lyn and Diane.
In the end of the 1999 season, the Shrimp Box ownership was transferred to Nick Gyftakis and George Pappas. Nick and George have been in business together since the 1970's. With their combined restaurant history, your dining experience is sure to be memorable.
Leonard DeLucca, more fondly referred to as “Chef Len”, had a passion for cooking since boyhood. Many an afternoon was spent in the kitchen of Len’s Italian grandmother, helping to prepare meals and learning the cooking tricks she kept up her sleeve. Most importantly, she taught him that good food starts with fresh ingredients.
Chef Len began his culinary career while in high school working at his brother’s Pizzeria and Italian Restaurant. This experience landed him a job as a line cook at a Hilton in Scranton, PA. Looking to master his craft, Len enrolled in culinary school at the Culinary Institute of America, Hyde Park, New York. As part of his studies he completed a seven month externship in the Cayman Islands alongside famed Chef Tell. Len worked as a nutritional assistant at St. Andrews while completing his degree and, went on to graduate with honors from CIA.
Following graduation, Len achieved the title of Executive Chef for the first time at the Riverside Restaurant, Easton, PA. Looking to broaden his talents, Len moved to Maryland, where he honed skills of crab cake making and other seafood delights. Although he enjoyed his time in Maryland, Lenny desperately wanted to return to his birthplace in New Jersey. That opportunity came when he accepted a position at Clarks Landing Restaurant in Point Pleasant, NJ where he spent the last 12 years. When Clarks Landing closed its restaurant and became a banquet facility, Chef Len decided it was time to move on.
That transition led Lenny to where he is today, part of The Shrimp Box Restaurant family. Located steps away from the ocean and local fisheries, Lenny uses only the freshest local fish and produce. He filets all of his fish and meats himself and takes pride in overseeing every aspect of his food’s preparation. Chef Len harmoniously blends his creativity and innovation with the wants and needs of his customers. His unwavering commitment to using only the finest and freshest ingredients, keep his dishes delicious and consistent. As put by the man himself, “Hot food hot, cold food cold…Eat with your eyes first,” your friend, Chef Len.
Lenny lives with his wife Wendy in Manasquan with their five children: Brianna, Celeste, Daniel, Sophia, and Leona. When he is not preparing great seafood, Lenny still gets to the beach as much as he can to fish, swim, and soak up sun.
