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As the mouthful of a name suggests, the Bromberg Brothers’ sprawling restaurant in the Thompson LES hotel tries to be a lot of things at once. The menu of high-caliber sushi and a lengthy list of kitchen dishes brings together elements from more than one other Blue Ribbon concept, and it mostly succeeds. Just like at Blue Ribbon Sushi, the freshest and most exciting raw fish offerings can be found on the daily specials menu: pricey, but worth it. On a recent night, Tasmanian sea trout tasted like butter of the sea, and barracuda was an unusual (chewy and lightly grilled) option. The Brasserie’s chicken wings make an appearance with an Asian dipping sauce, and bone marrow is given a teriyaki treatment, while chicken liver gets mashed with miso. Don’t miss the squid and uni fried rice, a square box of black rice topped with delicate sea urchin lobes that all but melt as you stir the mixture together. Vegetable sides including a salty and flavorful kinpira, made with heart of palm rather than burdock, are a crunchy foil to all this richness, and an extensive sake list complements nicely. The main dining room sprawls but feels cozy, and you can also dine in the bar area or on an outdoor terrace overlooking Allen Street. — Jenny Miller