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Our Way of Life

Blue Ribbon Restaurants are the creation of chefs and restaurateurs, Eric & Bruce Bromberg and the Blue Ribbon Team. Our ventures are individual and varied and each of them is an eclectic original, yet they all reflect our uncompromising approach to food and customer service.

Each of our restaurants and projects embodies the spirit that drives Blue Ribbon to be the best at what we do while maintaining a certain individuality and charm that makes each restaurant a favorite to travelers and locals alike. Each is derived from its surroundings and offers an eclectic, unique and unorthodox menu and experience. We are proud of our staff, many of whom have been with us since our inception in 1992.

We achieve at all our locations an authentic everyday experience for a casual dinner just as we are a special occasion destination. We have been building our brand now for over 20 years across diverse concepts and our reputation and our team is the most essential element to our success. Blue Ribbon is our way of life.

Paella Royale Wine of the Week


The Original Blue Ribbon

The Original Blue Ribbon




What is it:
Genetic analysis has revealed that Chardonnay is the offspring of Pinot Noir and Gouais Blanc. She has 20 or so siblings, including fellow Burgundy dwellers Aligoté and Gamay. It's unclear about exactly when this happened but it was at least 400 years ago.

How does it taste:
Chardonnay doesn't have a ton of character on its own, but when it is planted in the right soils (clay over limestone seems to work pretty well) it can produce remarkable wines. In warmer climates such as California and Australia it can be intensely tropical and rich. On the other hand in an old-world region like Chablis the wines can be very lean and salty and smokey.

Matthiasson Wines, Chardonnay, "Linda Vista Vineyard," Napa Valley, California, 2013

Served at:
Blue Ribbon Brasserie
Blue Ribbon Bakery Kitchen
Blue Ribbon Brooklyn


At this point you have probably heard of Steve Matthiasson. He has made waves throughout the American wine scene over the last several years with a series of bottlings that challenge the common conception of what California wines taste like.

The whites are made from varieties not often seen in the US such as Ribolla Gialla as well as Chardonnay and have great tension and energy. The reds are made from Bordeaux varieties and are delicate and perfumed, a throwback to the Cabernet based wines made in California in the 1970s.

We love Steve's wines at Blue Ribbon and we buy all we can get. The staff favorite has to be this week's Wine of the Week though, the 2013 "Linda Vista Vineyard" Chardonnay. "Linda Vista" is Steve's home vineyard. The house he and his family share is across the street. The soils are a classic blend of clay and limestone and the steady breezes keep the fruit cool and dry under the warm Napa sun.

The wine itself sees no toasty new oak barrels, but rather only older used barrels. This leaves the drinker with a lovely transparent version of Napa Chardonnay, with classic lemon and pineapple notes balanced by a grippy mineral character that makes this a great partner for a meal. Not to mention the fact that wine of this quality from this part of California is often 2 or 3 times the price.

We hope you will join us all this week to share a glass (or bottle) of Matthiasson and celebrate the sea change happening in California viticulture!

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