31 Jul '17, 5am
Catching up with Blue Ribbon Restaurants' Bromberg Brothers
Bruce & Eric Bromberg: With the originally Blue Ribbon, Brasserie, in particular, we weren’t making a French restaurant; we weren’t making a Spanish restaurant. We weren’t making a fancy restaurant, or even an “American joint.” We just wanted it to be a good place to eat and drink with friends, and a place that was fun to work at as well. We set out to change all preconceived notions of what a restaurant was and had to be. Since then, we’ve really aimed to diversify, and at this stage, we really feel that each of our now 19 Blue Ribbon Restaurants offers its own unique and authentic dining experience inspired by its surroundings. They range in scope from eclectic brasseries, a wine bar, a Japanese beer garden, casual fried chicken spots, the Brooklyn Bowls and, through our partnership with Sushi Master Toshi Ueki, six unique Blue Ribbon Sushi restaurants.