Blue Ribbon Sushi Bar & Grill

"... Rules are made to be broken, and there's a compelling reason for breaking them just a half block from Columbus Circle. In defiance of common sense, this restaurant's menu includes everything I just mentioned. Against all odds, every one of those things is terrific. I have to qualify the odds part: there's actually cause to suspect that this juggling act will work. It's performed by Eric and Bruce Bromberg, who've been practicing their bold culinary eclecticism for more than 15 years.

They're the Blue Ribbon brothers, and their new venture, Blue Ribbon Sushi Bar & Grill, in the shadow of the Time Warner Center, is a compendium of the many Blue Ribbons before it. With about 115 seats, it's the biggest of the five Blue Ribbon restaurants —six if you count the market on Bedford Street — in Manhattan. (Another two abut each other in Park Slope, Brooklyn.) With more than 100 cold and hot dishes, chops and fillets, and sushi and sashimi tableaux, it's also the deepest, broadest grab bag of the bunch."

-- Frank Bruni, New York Times
January 16, 2008

Bruce and Eric Bromberg

Bruce and Eric Bromberg have been guiding forces in the culinary world for over 20 years, and are founders of Blue Ribbon Restaurants. Family trips to the South of France fostered the Brothers' appreciation for French cuisine, which blossomed in their studies at Le Cordon Bleu in Paris. Together they seamlessly melded their culinary expertise with their passion for service excellence to create the original Blue Ribbon in 1992. Here they served what they liked to eat—an eclectic range of foods—in a room they wanted to be in— casual, unfussy and welcoming. The industry soon followed and Blue Ribbon became the place for chefs, restaurateurs and loads of happy guests.

However, this was only the beginning of the Brombergs' culinary journey, which later brought them to some of the most talked about kitchens in America. Blue Ribbon Sushi began in 1995 with Bruce and Eric's collaboration with sushi master, Toshi Ueki and his team, a collaboration that now includes Blue Ribbon Sushi restaurants in NYC, Las Vegas, Los Angeles and Miami. 

Blue Ribbon Restaurants are annually recognized for excellence by many leading culinary institutions and publications including Zagat Survey, the James Beard Foundation, the Michelin Guide, Wine Spectator, Gourmet, Time Out New York, New York Magazine, and