Blue Ribbon Brasserie

When Bruce and Eric Bromberg opened Blue Ribbon Brasserie back in 1992 — the first restaurant in what would becoming a sprawling, multicity group — they brought something new to even jaded, seen-it-all New York: A restaurant open until 4 a.m., with excellent service and food cooked by chefs who’d trained in France. If it had anything in common with the typical late-night diner, it was its hodgepodge of a menu, this one simply an assortment of unrelated dishes that the chefs loved to eat. It was an instant hit, and even if — two-and-a-half decades later — it’s not the hot spot it used to be, it still attracts a crowd. Classics like foie gras terrine, the pu pu platter, and a marrow bone with toast and oxtail marmalade will never go out of style.