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We hope to offer the city a true taste of the Blue Ribbon restaurant experience and our family’s culinary sensibility.

Brothers, chefs and restaurateurs Bruce and Eric Bromberg have set trends and ignited passions for almost 20 years with their famed Blue Ribbon Restaurants. Blue Ribbon Sushi Bar & Grill at The Cosmopolitan of Las Vegas, is the Brombergs' first Blue Ribbon restaurant outside of New York City.

“With our new Blue Ribbon Sushi Bar & Grill at the Cosmopolitan of Las Vegas, we hope to offer the city a true taste of the Blue Ribbon restaurant experience and our family’s culinary sensibility,“ says Bruce Bromberg. Eric adds, “Much like New York, Las Vegas is up late, always on and filled with industry professionals and people who understand and appreciate good food.”

Blue Ribbon Sushi Bar & Grill is a compendium of their popular Blue Ribbon and Blue Ribbon Sushi menus, featuring a spectacular variety of original sushi and sashimi creations, as well as their bistro favorites, American comfort foods, and chops and fillets, all with an Asian flair. Blue Ribbon Sushi Bar & Grill is a gastronomic tour of the bothers’ culinary affections from their New Jersey boyhoods, education at the Cordon Bleu in Paris and New York City culinary eclecticism.

In their early twenties, Bruce and Eric Bromberg attended Le Cordon Bleu in Paris, graduating with the highest honors with Eric holding the distinction of being the first American to teach classes at the prestigious school. In the late 80s and early 90s, Eric followed cooking school with apprenticeships at top restaurants in France, including Le Recamier in Paris. He then cooked at Raoul’s and Jonathan Waxman’s JAMS in New York City, the American Hotel in Sag Harbor, and Nick and Eddie in Manhattan. Bruce also worked at the American Hotel before attending Le Cordon Bleu, and then apprenticed in Paris at Le Recamier, Bistro du Louvre and the Michelin two-star Duquesnoy. He learned the art of bread baking at Boulangerie Poilâne in Paris and haute cuisine at Michelin three-star restaurant Pierre Gagnaire in Saint-Etienne.

In 1992, the brothers created the first Blue Ribbon in Manhattan’s SoHo neighborhood, and it was an immediate breakthrough success. Blue Ribbon, or the English translation of Cordon Bleu, represents first prize, top quality, and references Bruce and Eric Bromberg’s culinary experience in France. The original Blue Ribbon restaurant ushered in a new era in dining, one with no reservations and an eclectic mix of familiar and fine foods dressed up or down. The Brombergs’ only rule is that everything served be a simple, delicious and top-notch take on something they love to cook and eat. Blue Ribbon was a trailblazer, a fine dining establishment serving customers from 4:00 PM to 4:00 AM daily. As such, Blue Ribbon became a permanent destination for cooks, waiters, bartenders and other knowledgeable restaurant industry workers in search of an after-work clubhouse where they can always find food that is both delicious and interesting.

In the years that followed, the duo assembled a small empire. The Blue Ribbon world also includes Blue Ribbon Sushi (1995), Blue Ribbon Bakery (1998), Blue Ribbon Brooklyn (2001), Blue Ribbon Sushi Brooklyn (2003), the Blue Ribbon Downing Street Bar (2007) and Brooklyn Bowl (2009). The first Blue Ribbon Sushi Bar & Grill opened in midtown Manhattan in 2007, featuring their top-ranked sushi selections, as well as a compendium of Blue Ribbon’s greatest hits. With more than 100 cold and hot dishes, chops and fillets, and sushi and sashimi tableaux, it is the deepest, broadest, most varied member of the family. In addition to their restaurant locations in Manhattan and Brooklyn, they also own Blue Ribbon Market (2005), a small market in the West Village that houses the city's first-and-only "toast" and honey bar selling their own label of Blue Ribbon Mexican Honeys.

From 1992 to 2010, Blue Ribbon Restaurants have been recognized with a slew of “Top 10” and “Best Of” awards from publications including Wine Spectator, Zagat, Time Out New York, The New York Press, New York magazine and The New York Observer. The original Blue Ribbon received Gourmet magazine’s prestigious America’s Top Table title in 1996, and was Food & Wine magazine’s pick for Chef’s Choice Best Dining in 2003. The Blue Ribbon burger was also selected as one of Martha Stewart’s top nine favorite NYC burgers on her television show MARTHA in 2009.

Bruce and Eric Bromberg released their first cookbook, The Blue Ribbon Cookbook, Better Home Cooking in April 2010 to rave reviews. In it, they share culinary secrets and wisdom learned serving and entertaining their clientele of culinary luminaries and neighborhood regulars alike. Most of the recipes are dishes from their restaurants that the Brombergs have carefully honed over the last 18 years.



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