orn in New Jersey, the Bromberg brothers strayed far from home for school, training—and earning first place honors—at Le Cordon Bleu in Paris. Their restaurants, bakery, and sushi bar are all named Blue Ribbon, "the translation of Cordon Bleu, which represents first prize, top quality, and our experience of being Americans trained in France," explained Bruce, the younger of the two. Eric's credits include Nick and Eddie, Le Recamier in Paris, Raoul's in New York, Jams (with Jonathan Waxman), and the American Hotel at Sag Harbor. Bruce also worked at the American Hotel and at New Jersey's Bernards Inn before attending Cordon Bleu. In France, he, too, worked at Le Recamier, at Michelin two-star Duquesnoy, and Michelin three-star Pierre Gagnaire in Saint-Etienne.

— James Beard Foundation Website

lue Ribbon, where dinner is served until 4 A.M. Monday through Sunday, has become known as a chefs' after-hours hang out, and you would not choose a place where the food was dull. The menu is eclectic and original, with dishes like fried chicken, paella, sweetbreads and mazoh ball soup coexsisting peacefully. The food is delicious, and the raw bar is terrific. Don’t worry about getting sleepy; the dining room is as loud as an alarm clock.

— New York Times

ith its iceberg lettuce salad, cheese fondue and duck a l’orange it makes a bold statement about the way we were and what we’ve become today.

— New York Newsday

heir restaurant attracts people like them- young, smart and food-advantaged.

— New York Newsday

he Brombergs are no strangers to multicultural dining. In fact, their restaurants are known for serving French, Asian and Jewish dishes side by side. Other chefs seem to love this mix. They come to Blue Ribbon Sushi, Blue Ribbon Bakery and especially, the original Blue Ribbon, to hang out and to eat after their own kitchens have closed.

— Food & Wine November 2000

hildhood comfort foods of the fifties that
could nurture us through the traumas of the nineties.

— New York Magazine critic Gael Greene