Blue Ribbon won our devotion with a simple formula: Give people what they want, when they want it.
You know a place is good when guests — many of them chefs-are willing to endure a wait for a table in the wee hours. That's the kind of following Eric and Bruce Bromberg have built in the 18 years since they opened the first Blue Ribbon in New York's Soho neighborhood. The Brombergs started with a deceptively simple business plan: Serve consistently good food with a broad appeal, offer professional but friendly service, stay open really late. The formula was the essence of lessons they had ...
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