The Rise of an Iconic Dining Empire

In 1992, Ellen Bromberg ’80, her husband, Eric, and his brother, Bruce — both chefs — took a leap of faith and opened Blue Ribbon Brasserie in New York City’s Soho. What started as a single restaurant has since blossomed into Blue Ribbon Restaurants, a renowned culinary empire with 20 locations spanning multiple states, many specializing in sushi and Japanese-inspired cuisine. Among their most iconic dishes is Blue Ribbon’s fried chicken, a signature favorite born from a spontaneous kitchen experiment that has delighted diners for over 30 years.

“The story behind the fried chicken is actually funny,” Bromberg explained. “One evening, the kitchen had a bowl of egg whites left over from making crème brûlée, and there was matzah meal on the counter. My husband had the idea to use those ingredients to make a crust for fried chicken, and it came out great!”

Running a successful restaurant group comes with challenges, and staffing remains one of the most demanding aspects of Bromberg’s role. “There are so many moving parts, and so many employees,” she said, noting Blue Ribbon’s staff numbers around 1,000.

“It’s a balancing act to make sure everything is done the way we want, every day, in every location” Despite the challenges, she finds it incredibly rewarding to provide so many people with jobs and to witness their growth alongside the restaurant group. “We value our staff, and seven of our original ten employees are still with us today.”

Bromberg continues to expand the Blue Ribbon brand. Their latest ventures include two restaurants in Las Vegas — a sushi spot and a Mediterranean-inspired concept — further enhancing an already impressive portfolio across Los Angeles, Miami and beyond.

For aspiring entrepreneurs, Bromberg offers simple but sage advice: “It’s a tough business with a high rate of failure that requires a ridiculous amount of hours, but as for my family, I can’t think of anything else we would rather do.”