Blue Ribbon Restaurant Group is a New York City based restaurant group founded in 1992 by chefs and co-owners Bruce and Eric Bromberg. In addition to our unique and varied Blue Ribbon restaurants in New York City and Las Vegas, Blue Ribbon offers various inspired retail products online and in our Blue Ribbon Market, provides restaurant consulting services, operates a wholesale bread bakery in NYC, has partnered with Renaissance Hotels at its premier properties and is an involved member of our local communities.
For more information on individual restaurants click here.
Bruce & Eric Bromberg
Brothers, chefs and restaurateurs Bruce and Eric Bromberg have set culinary trends and ignited passions for almost 20 years, most notably as founders and guiding forces behind the Blue Ribbon Restaurants Group.
In their early twenties, Bruce and Eric Bromberg each attended Le Cordon Bleu
in Paris, graduating with the highest honors with Eric holding the distinction of
being the first American to teach classes at the prestigious school. In the late
80s and early 90s, Eric followed cooking school with apprenticeships at top
restaurants in France, including Le Recamier in Paris. He then cooked at Raoul's
and Jonathan Waxman's JAMS in New York City, the American Hotel in Sag
Harbor, and Nick and Eddie in Manhattan. Bruce also worked at the American
Hotel before attending Le Cordon Bleu, and then apprenticed in Paris at Le
Recamier, Bistro du Louvre and the Michelin two-star Duquesnoy. He learned the
art of bread baking at Boulangerie Poilâne in Paris and haute cuisine at Michelin three-star restaurant Pierre Gagnaire in Saint-Etienne.
In 1992, the brothers created the first Blue Ribbon in Manhattan's SoHo
neighborhood. The original Blue Ribbon restaurant ushered in a new era in
dining, one with no reservations and an eclectic mix of familiar and fine foods
dressed up or down.
From 1992 to 2011, Blue Ribbon Restaurants have been recognized with a slew
of "Top 10" and "Best Of" awards from publications including Wine Spectator,
Zagat, Time Out New York, The New York Press, New York magazine and The
New York Observer and many more. The original Blue Ribbon received Gourmet
magazine's prestigious America's Top Table title in 1996, and was Food &
Wine magazine's pick for Chef's Choice Best Dining in 2003. The Blue Ribbon
burger was also selected as one of Martha Stewart's top nine favorite NYC
burgers on her television show MARTHA in 2009. Eric and Bruce were James
Beard Award Restaurateur of the year Semi-Finalists in 2010, and James Beard
Award Restaurateur of the year Finalists in 2011.
Bruce and Eric Bromberg released their first cookbook, The Blue Ribbon
Cookbook, Better Home Cooking in April 2010 to rave reviews. The book
is a finalist for The International Association of Culinary Professionals (IACP)
2011 Cookbook Awards, the prestigious honor considered the gold standard for
culinary publishing. In it they share culinary secrets and wisdom learned serving
and entertaining their clientele of culinary luminaries and neighborhood regulars.
Most of the recipes are dishes from their restaurants that the Brombergs have
carefully honed over the last 20 years.