Eric  Bromberg at Blue Ribbon Sushi Bar

Bio

Bruce and Eric Bromberg have been guiding forces in the culinary world for over 20 years. 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. However, this was only the beginning of the Brombergs’ culinary journey, which later brought them to some of the most talked about American kitchens.

My Restaurants

From My Menu

Chef Paul Liebrandt reviews Sea eel w/ yuzu at Blue Ribbon Sushi
$$$ | Japanese | Asian
South Village
"At this sushi staple, yuzu anago is a dish of beautiful, elegant sea eel scented with delicate, fresh yuzu. The texture is key with this dish. It's outstanding in every way."
Chef Missy Robbins reviews Oxtail fried rice at Blue Ribbon Sushi
$$$ | Japanese | Asian
South Village
"This is a dish I constantly crave. In addition to the oxtail, the dish has bone marrow served inside an egg crêpe, and you get to mix it all up with chili paste. These are complex flavors in a rustic, soulful dish."
Chef Jesse Schenker reviews Beef marrow at Blue Ribbon Sushi
$$$ | Japanese | Asian
South Village
"Who doesn’t love bone marrow? They reinterpret the traditional toast, onions, and sea salt combination by smothering the marrow in teriyaki sauce and bonito flakes, which just kicks it up a level. There is so much flavor! Not to mention that you can get it until 2 a.m. any night of the week."