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Home > CHEF SECRETS > Las Vegas Chef Secrets > Eric Bromberg (Memorable Meals and Places To Take A Chef Friend To Dinner)

Blue Ribbon Sushi

Eric Bromberg

TravelsinTaste had the opportunity to chat with Eric Bromberg, chef and co-founder, along with his brother Bruce, of the Blue Ribbon Restaurant Group, which specializes in eclectic menus that take the ordinary and make it extraordinary. We asked Chef Bromberg about the differences between his New York and Las Vegas restaurants, his most memorable meal and what he's putting on the menu next.

TravelsinTaste: What are the differences between your Las Vegas restaurant, Blue Ribbon Sushi Bar & Grill Las Vegas, and your original Blue Ribbon restaurant in New York? What do you like about each? What is expected, and what is unexpected?

Eric Bromberg: Really, for us, it’s the same thing. The tiny little skinny underground place in Soho is the same thing for us as the 250-seat place in Las Vegas. From the sushi perspective, we buy the same fish, we approach sushi the same way and we try to provide the best experience that we can -- the cleanest, freshest, most authentic experience we can. The difference, really, is that in Las Vegas we have a full restaurant kitchen where we are able to really have an incredible culinary outlet and spiritually cook in the kitchen alongside the sushi. That is really spectacular for us. We started that when we opened Blue Ribbon Sushi Bar and Grill on 58th street at Columbus Circle [in New York] and Blue Ribbon Sushi Bar & Grill in Las Vegas is really the next step. New York is a pretty unique place. Las Vegas is pretty unique. I wouldn't go so far as to say they are the same, but we have an amazing amount of the same people going to both restaurants on a regular basis. Sometimes at least 50 percent of the people who come in are customers who also visit us in New York. We don't just have local customers in New York, either; we have people from all over the country and all over the world. So, New York is special that way. Both New York and Las Vegas have a really international clientele. Although it's hard to say that any other city is a better food city than New York, Las Vegas is pretty cool in that everyone is really there to enjoy, to have a good time and really experience something special. From a chef's perspective, nothing could be better than to have an audience that is excited and in love with the idea of eating and dining. It's just an exhilarating experience for us, as it is in New York.

TravelsinTaste: If you were to take a chef friend to dinner, either in Las Vegas or New York, where would you go?

Eric Bromberg: Wow. That's a really hard question. In Las Vegas I'm partial to all our partners at Cosmopolitan because in Vegas I'm working the whole time. So, while I'm working I'm eating at my place or I'm going next door. I rarely leave the building. It's an amazing place. I love it there. There's nothing better than eating at Jaleo, or eating at Scarpetta, or eating at STK. In New York my truthful answer is, I would take them to Chinatown. To me that's where I love to be. I love to go to really as authentic a Chinatown place I can find and just kind of experiment and eat whatever crazy things are on the menu. That's what I love to do.

TravelsinTaste: Golden Unicorn, maybe?

Eric Bromberg: You know, I love Golden Unicorn. I love Jing Fong. I love a variety of other places, like Big Wing Wong. There are some places that just have Chinese names and I don't even know how to pronounce them, where you're getting all different cuts of animal -- you're getting tongue and ear and snout and all these different things -- and that as a chef is really exciting, to eat the whole animal. That's what I find special.

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