Blue Ribbon Restaurants

RestaurantsNew York, United States11-50 Employees

Blue Ribbon Restaurants was founded by chefs and brothers Bruce and Eric Bromberg, whose shared vision is rooted in a commitment to quality, craftsmanship and genuine hospitality. Since opening their first restaurant in New York City in 1992, the Brombergs have built a family of dining concepts rooted in a respect for ingredients and culinary traditions, earning widespread recognition for food that is both refined and approachable. 

Guided by a commitment to excellence, Blue Ribbon Restaurants focuses on seasonal sourcing, thoughtful preparation and a balance of tradition and creativity. From pristine fish and carefully sourced proteins to elevated comfort dishes, each concept is complemented by curated beverage programs and attentive service.

Today, Blue Ribbon Restaurants operates in cities across the country, including New York, Los Angeles, Las Vegas, Boston and Miami. While each location reflects its own distinct character, all remain grounded in the group’s core values offering dining experiences that are consistent, memorable and enduring. 

At the heart of Blue Ribbon Restaurants is a belief that great restaurants are built by great people. Across our kitchens and dining rooms, we are dedicated to fostering a culture that values teamwork, curiosity, craftsmanship and warmth. With a variety of restaurant concepts and locations, Blue Ribbon offers opportunities for hospitality professionals at every stage of their careers to grow within a dynamic and collaborative environment.

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