Bruce and Eric Bromberg’s Blue Ribbon restaurants are stalwarts among NYC’s constantly shifting culinary scene. Since 1992, the brothers, who grew up in Morristown, New Jersey, have carved a name for themselves, creating eateries that cater to the city’s diverse tastes, such as Blue Ribbon Sushi, Blue Ribbon Fried Chicken and Blue Ribbon Federal Grill.
Blue Ribbon Sushi is the original collaboration between Bruce and Eric Bromberg and sushi master, Toshi Ueki. The cozy, cedar-clad restaurant has an extensive selection of fresh fish flown in daily from the Sea of Japan as well as both the Atlantic and Pacific oceans, and has received praise from the press and customers alike for the spectacularly fresh seafood choices and presentations.
Blue Ribbon Fried Chicken packs its menu with all kinds of fried chicken variations, including sandwiches and combo platters, plus classic barbecue sides like coleslaw, fries and smoked mac ’n’ cheese. The restaurant also serves milk shakes—Nutella, anyone?—craft brews, wine and even two meatless salads.
At Federal Grill, The Bromberg Brothers’ Financial District outpost, you will find an elegant, friendly joint that caters to the Wall Street elite, serving up dishes and drinks designed to impress executives. To keep a clear head during a business dinner, try one of the Grill’s “no proof cocktails”—if you are dining for pleasure, opt for the real deal instead, like a Lychee Martini or the gin-based Green Corpse Reviver.
The brothers were interested in food and dining out before they even turned into teenagers. “From a young age, we were interested in cooking,” they said. “Our dad brought us all over the world to experience great meals.”
In keeping with their jet-setting youth, the brothers studied at Le Cordon Bleu in Paris and worked in France. When they returned home, they noted, “After attending cooking school in Paris, a city full of late-night dining spots and restaurants that didn’t close at all, we knew this was something New York needed.” They decided to fill the void, a decision that led to the first Blue Ribbon Brasserie in SoHo. Now, with 25 years, 19 restaurants and a cookbook behind them, the brothers aren’t slowing down any time soon.