All Reader Reviews of...
97 Sullivan St., New York, NY, 10012
nr. Spring St.
By farrah on 5/23/2011
This is my favorite restaurant ever. The food is amazing. Try the steak tartar, bbq ribs, fried oysters, shrimp ravioli, creme brule...the wine list is great. The service is always impeccable. The music is not loud and the ambiance is relaxed. Plus the kitchen is open until 4am on weekends. Hands down my favorite :)
Food's fantastic. Pay no mind to the outdated ambiance.
By Brian Ormsbee (NY MAG) on 12/28/2010
Let me break Blue Ribbon Brasserie down like a fraction for you. When it comes to its ambiance, one word immediately came to mind - UNDERWHELMING! Having said that â€“ get over it & give it a chance! The food is where Blue Ribbon's reputation is rightfully earned! As you peruse their menu, you immediately appreciate the range of dishes available. There is a strong focus on seafood. But they have several appetizers and main courses showcasing other proteins such as beef, chicken, duck, lamb and yes, even pigeon. I started with a half-dozen fresh raw oysters. They were served with a traditional mignonette, a red spicy sauce, and another sauce with finely chopped onion, lime juice and cilantro. I thoroughly enjoyed the oysters. My sister had the escargot. These were prepared out of their shell Bourguignon-style in a rich red wine/veal stock reduction served with potatoes, carrots and wild mushrooms. For our main courses, my sister had the filet mignon with cooked spinach and French fries. The meat was very tender and done to her specifications (medium). I would normally have mine medium rare. But it was not my dish. I opted for a favorite - skate wing! It was fantastic! In its most traditional form of serving, it was very lightly dusted with flour and pan seared with lemon segments and capers. A brown butter sauce was very lightly drizzled on top. I will definitely return and bring others to enjoy a good meal. However, I will warn them to not judge a book by its cover.
Rude and Pretentious
By leslies on 8/11/2008
This is such a pretentious place. I just don't get how restaurant management can be so rude. It must come from the top; always does. We went last Friday night, about one AM. No wait, we could see one table open. The manager says, let me see what we have available, walks around the dining room. Meanwhile a party of four comes in, introduces himself to the manager, back slapping commences, etc. and they are given the table that was open. He comes back to us and tells us there's a 30 minute wait. In a restaurant that takes no reservations, this is just rude and snobbish. I'll never go back to Blue Ribbon, or any of its other restaurants
By wine_sear31 on 7/11/2008
Blue Ribbon is one of the best food experiences I've had in NYC. Our waiter was attentive and knowledgeable. The recommended wine we had before dinner was perfect. The Beef Marrow & Oxtail Marmalade starter was decadent and tasty. The Skate dish was seasoned well and cooked to perfection. The crowd had a nice feel to it; robust and cheery. The room was a tad dim but it was romantic. Since there are no reservations, put your name on the list, go have a drink in the neighborhood and check back until they are ready for you. It's worth it.
By BrightonBeachFoodie on 5/5/2008
This place is great all the way around as long as you know its not cheap. If you want great food cooked perfectly and excellent service this place is a safe bet.
By big_pickle on 7/2/2005
The food is too rich. On a hot summer day the last thing I want is globs of melted butter or heavy sauces which seem to pervade a large number of their appetizers and entrees. Evidently some people don't mind as I see them spooning it down in their mouth and straight to their waistlines. The decor is plain but nice and comfortable. The service is first rate. The portions are more than satisfying.
Always reliable (and busy)
By streamwise on 6/26/2005
Blue Ribbon is one of my regular haunts and is my default nice-place-to-eat-after-11pm. The raw bar is always excellent, and they have the unusual addition of raw scallops. I'm also a big fan of the steak tartare, the sweetbreads, the french onion soup, and the escargot. I have yet to have anything bad off the menu. Service is always stellar despte the crowds. Best time to go is on a non-weekend, either right at 4pm, or sometime 11:30 or after....(BTW, no reservations kills this place for special occasions)
By JoeyP on 1/27/2005
In New York for the first time and wanted to try late night dining. I read this was the place to go. I agree. We were there from 11:30 pm to 2:30 am and the place was packed and energized the whole time. The wait was not that long to get a table especially since it was Friday night. It was worth it just to watch the bartender carefully mix my martini. The cheese fondue was excellent. I can't wait to go back.
All around great food, great restaurant
By JasperJed on 8/25/2004
Great place for late night, comfortable dining experience. Wait staff anticipated without being obtrusive, food was excellent (yes, the signature marrow with oxtail marmalade is fantastic!), and it's friendly without being obsequious. Early late night is better to avoid a wait - say 10:30-ish. But even if you have to, it's worth it. Clearly the brothers rock!
succulent oysters !
By herbbette on 8/8/2004
been here for dinner twice and ordered the surf and turf as an entree twice. the staff was friendly and warm. the martinis were perfect. definately looking to go back again.
- The best reviews give a clear sense of why you liked or disliked a restaurant, bar, or store. And that means details. Mention specifics dishes, type of crowd, pros and cons...
- If it's helpful to compare one place to another, go for it.
- Come up with clever, funny, pithy subject lines, and write in the first person.
- Don't forget to read the user rating guidelines and rules.
- FBI Looking for Man Who Sprinkled ‘Unknown Liquid Substance’ Around Whole Foods
- Taliban Fighters Are Unimpressed With McDonald’s Food
- Grumpy Del Taco Manager Fired After Not Understanding How Easy It Is to Post a Video Online
- Will Chickpea Water Be the Next Kale?
- Tony Danza’s Side Hustle Is Selling Mozzarella