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The newest outpost from downtown-centric restaurateurs Eric and Bruce Bromberg occupies a warren of rooms off the lobby of Thompson Hotels’ 6 Columbus. Like its SoHo and Park Slope siblings, this Blue Ribbon feels intimate and clubby, thanks to its warmly lit, teak-paneled, and windowless dining room. (There’s also a full bar at the entryway and a busy sushi bar at the rear.) Servers hunker down chummily to explain the specials and hosts greet new arrivals as if they recognize them from downtown. Best is the menu, made up of staples from the two other venues. Of the supremely fresh, delicately spiced sashimi and sushi choices, the blue crab roll dabbed with shiso and the appetizer of silky hamachi tataki (yellowtail topped with a quail egg) are standouts. Some modified comfort-food dishes from the Blue Ribbon Brasserie, including fried chicken dusted with paprika and a tender hanger steak with fried scallions, have also made the successful transition uptown. — Sarah Gold

Reservations are only accepted for parties of two or more during lunch and for groups of five or more for dinner.

Hijiki with mache, $14.50; hamachi tataki, $16; spicy blue crab roll, $11.75

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