Blue Ribbon

• Trend backlash: dining concepts that never did take off. — Eater NY
• The FDA's finally tracking antibiotics in meat. — The Atlantic
• Blue Ribbon Sushi's Bromberg brothers take on Vegas. — Fork in the Road
• The fight over the Chairman Bao name continues. — The Feast
• What Jamie Oliver doesn't understand about American eating behavior. — Esquire
• Get to know pig breeds that could be the next pork wave. — NY Mag
• What to drink with that holiday prime rib roast. — Serious Eats
• Food fantasies are the secret to weight loss. — Slashfood

If you've ever dined at one of New York's many Blue Ribbon restaurants, then you'll know why Bruce and Eric Bromberg's new Blue Ribbon Cookbook is an undeniable must-have. The Brombergs made a splash eighteen years ago when they opened Blue Ribbon Brasserie, which serves up classic dishes with a twist in a casual, elegant setting. Today, the siblings oversee nine restaurants, including the massively popular Blue Ribbon Sushi and Blue Ribbon Bakery.

I sat down with Eric Bromberg and his younger brother Bruce while they were in town for a demo and book signing, and the duo, who were surprisingly laid-back for New Yorkers, weighed in on their success, the restaurant industry, and the future of Blue Ribbon. Hear what they had to say when you read more.