Bruce Bromberg

Chef
Bruce Bromberg

New York

About Bruce Bromberg

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 Venues

Accolades

  • Nominee for Restaurateur of the Year
    James Beard Foundation
  • Bib Gourmand
    Michelin Guide
  • Best Fried Chicken in the U.S.
    Food & Wine
  • America's Top Table
    Gourmet magazine
  • Best Mini Restaurant Empire
    Time Out New York
  • ChefsFeed Winner
    One of the Best Things to Eat in NYC

Where I Go Out

At My Venues

Foie gras terrine
"This hip, downtown restaurant is has become a popular hangout for chefs and late-night food lovers. All the food is great, but the foie gras terrine served with warm brioche is fantastic."
Beef marrow
Beef marrow
"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."
Kaki fri maki
Kaki fri maki
"This is an amazing mix of fried oysters, Kewpie mayonnaise, and butter lettuce in a nori roll. For me, the texture is quite beautiful."