Eric Bromberg

The Path

Training at Le Cordon Bleu gave Eric Bromberg the technical base before work at the American Hotel in Sag Harbor, Long Island, where restaurant service and kitchen discipline met the realities of a busy house. Since 1992, that experience has fed into Blue Ribbon Restaurants and Blue Ribbon Brasserie, with Blue Ribbon Fried Chicken joining in 2013 as a focused extension of the same operation.

The Work Today

As Chef/CEO of Blue Ribbon Restaurants, Eric Bromberg still works within the format of a modern neighborhood restaurant: accessible, defined, and built to hold up across multiple doors. The 2013 launch of Blue Ribbon Fried Chicken in New York City made that house specialty its own address, rather than leaving it as a menu item inside the larger group. Fried chicken is the clearest marker in the Blue Ribbon line. Bromberg has described the standard as one the group keeps pursuing daily, aimed at the quality that made Blue Ribbon Fried Chicken known from coast to coast among chefs and regular diners alike.

Signature

Eric's signature dishes include Blue Ribbon Fried Chicken.

In Their Words “We are still striving every day to produce that same quality fried chicken at BRFC that we have become known for from coast to coast amongst the nation's best chefs and everyday connoisseurs of all things delicious.” “Blue Ribbon Restaurants is inspired by their surroundings as modern neighborhood restaurants with no boundaries.”

Acclaim

The 2013 Blue Ribbon Fried Chicken restaurant turned a long-running house favorite into a dedicated New York City address.