Opening June 2017
Chefs and restaurateurs Bruce and Eric Bromberg will bring their vision of true American cuisine to the new Blue Ribbon restaurant at The Cosmopolitan this June, with a menu that is a melting pot of worldly influence and the chefs' culinary education and escapades. Blue Ribbon is built on a vision that originated 25 years ago with two brothers and one small restaurant in New York, which grew into a beloved city staple "where chefs go to eat." The duo is famously known for introducing signature items such as oysters on the half shell, beef marrow and fried chicken to the forefront of the national culinary scene back in 1992. Now, at The Cosmopolitan, Blue Ribbon will build on that original vision and draw inspiration from the bustling energy of the Las Vegas Strip - it will be part saloon, part oyster bar, part American eatery, and part international culinary tour.
Blue Ribbon’s dinner menu will be heavily inspired by the original SoHo location, with long time favorites including Beef Marrow & Oxtail Marmalade; Cheese Fondue; Pu Pu Platter; and Pan Roasted Skate with Crispy Potatoes, Shrimp & Bacon. New creations exclusive to the Las Vegas location include Pan Roasted Dover Sole with Artichokes and Capers, Bourbon-Glazed Prime Rib of Pork, and most notably, an array of offerings from the raw bar including the Plateau Cosmopolitan, a multi-tiered shellfish and caviar extravaganza over ice including oysters, clams, shrimp, lobster, and crab, served with either a bottle of Champagne or chilled vodka. As the nation’s go-to spot for serious gastronomes, Blue Ribbon at The Cosmopolitan will offer dinner service as well as the late-night dining experience that they have become so well known for.
The Asfour/Guzy-designed space will provide the ideal backdrop for the eclectic menu. A sea of chandeliers set against an exposed ceiling, tinted cement and glazed antique tile will create an aura of both casual conviviality and celebratory elegance. Many of the design elements will also derive from the original New York restaurant, including the lighting, a classic mahogany bar and table tops, and banquette fabrics, but with an updated approach that evokes urban sophistication. In addition to the grand bar, main dining room and raw bar, Blue Ribbon will also boast a large private dining space with a private entrance.
The new Blue Ribbon will open in the space which has been the home of Blue Ribbon Sushi Bar & Grill since the luxury resort opened on New Year’s Eve in 2010.
Brother 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 Blue Ribbon Sushi Bar & Grill at the Cosmopolitan of Las Vegas, we 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 people who understand and appreciate good food.”
In their early twenties, Bruce and Eric Bromberg attended Le Cordon Bleu in Paris, graduating with the highest honors. After apprenticeships in New York and Paris, the brothers created the first Blue Ribbon restaurant in Manhattan’s SoHo neighborhood, and it was an immediate success. Blue Ribbon, the English translation of Cordon Bleu, signifies first prize and 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.
In the years that followed, the duo assembled a small empire, and the Blue Ribbon world now encompasses nine restaurants.
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.