Jersey natives Bruce and Eric Bromberg open Blue Ribbon Brasserie in Soho, debuting marrow bones, pupu platters, and—shockingly— no reservations.
Amateur musicians both, the brothers open a midtown recording studio, Blue Ribbon Sound, to record some of their more talented employees, among others.
The brothers open the subterranean Blue Ribbon Sushi with a talented chef plucked from near obscurity (or, at least, Murray Hill). Toshi Ueki’s Blue Ribbon roll (lobster, shiso, caviar) becomes an instant classic.
At Blue Ribbon Bakery, the brothers excavate a 150-year-old coal oven and build a small-plate-centric restaurant concept around it.
’ino opens down the block from the bakery, where it sources its ciabatta and Pullman loaves, instigating the panini craze.
Blue Ribbon Brooklyn opens on Park Slope’s emerging restaurant row, Fifth Avenue, luring passersby with the familiar oysters sign.
The Kings County empire expands next door with Blue Ribbon Sushi Brooklyn, also overseen by sushi master Ueki.
Avid cyclists, the brothers sponsor the “elite amateur” Blue Ribbon Cycling team.
A dedicated showcase for their brick-oven bread, Blue Ribbon Bakery Market in the South Village specializes in Poilâne-inspired toasts with toppings, from Stilton to salmon.
The restaurant group makes a pioneering move to stock So Clear spring water from Maine, served in reusable glass bottles.
The Brombergs launch Blue Ribbon 100% Raw Mexican Honey, sourced from the beekeeping family of one of their Mexican cooks, and sell it at the Market.
At Blue Ribbon Sushi Bar & Grill, the Brombergs combine East and West for their first hotel project, Six Columbus, and dress up their signature fried chicken with wasabi honey.
Downing Street Bar opens, in part to relieve bakery overflow, in part as a cozy spot to linger over wine flights, cocktails, and refined snacks.
Grilled, unbreaded Blue Ribbon Naked Nuggets debut in a Chicago Costco, and are now targeted to kids (and health-minded parents) nationwide.
The menu for the multipurpose Brooklyn Bowl is a stoner-bowler’s fantasy, with baskets of wings, boozy shakes, and—most genius of all—half a dozen French-bread pizzas.
The recipes collected in Bromberg Bros. Blue Ribbon Cookbook (Clarkson Potter; $35) are a little French, a little Jewish, a little Asian, and very New York.
Eric and Bruce Bromberg are selected as semifinalists for the James Beard Outstanding Restaurateur award, their first Foundation nod.