Blue Ribbon Brooklyn

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.