Catching up with Blue Ribbon Restaurants' Bromberg Brothers

Bruce and Eric Bromberg of Blue Ribbon Restaurants have been pioneering forces in the culinary industry thanks to their no nonsense menus incorporating contrasting flavors and experiences across their Blue Ribbon portfolio. The Jersey natives carved their foothold in the industry with personal twists on old favorites, infusing tried and true comfort food into upscale settings.

Beginning with Blue Ribbon Brasserie in 1992, the Brombergs have since introduced more than 15 distinct venues into the restaurant group’s repertoire, reaching far past the confines of the Tri-state area. After recently opening a fifth Blue Ribbon Sushi Bar & Grill in Miami this year, and with new projects in Las Vegas and New York currently in the works, it’s clear that the Bromberg Bros have no plans of slowing down. We caught up with Bruce and Eric to get their two cents on Blue Ribbon’s past, present and the bright (blue) road ahead.


How did you get started in the food industry, and how did Blue Ribbon Restaurants come about?

We come from a family where food was omnipresent. Every trip, every weekend was focused on eating, so that really jumpstarted the whole process. We started cooking together as kids and love working together. We always knew we wanted to make something together, and food seemed like the natural choice. For Eric’s 13th birthday, he got a Benihana Wok—complete with Chef’s coat and knife and holster— which was sort of a catalyst for things to come. We both ended up in Paris for culinary school and it really was full speed ahead from there. In terms of Brasserie, we really just gathered a team of 14 dedicated cooks, waiters and dishwashers (many of whom still work side- by- side with us today 25 years later) and opened a 48-seat neighborhood eatery. We had no preconceived notions of what we were making. It was just another great project that we could work on together.

Paige Rosenthal

Paige Rosenthal is a freelance writer and proud born-and-bred Miamian with a thirst for food, travel and culture. Her writing is diverse, covering travel, food, lifestyle, beauty, health and wellness and relationships. You can find her work at ...(Read More)

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