Cook the Book: 'Bromberg Bros. Blue Ribbon Cookbook'
In this day and age where casual fine dining has become the norm strolling into any one of Bruce and Eric Bromberg's Blue Ribbon family of restaurants today might not seem like a ground breaking experience. But back in 1992 when Blue Ribbon Brasserie opened, being able to sit down to a meal of fine-dining-meets-comfort-food without stodgy service and white tablecloth pretense was positively unheard of.
At Blue Ribbon you could stumble in well after midnight and choose from a menu that included everything from beautifully presented seafood platters and roasted marrow bones or comforting classics such as matzo ball soup or a Reuben. It was an egalitarian concept that caught on like wildfire with diners and a crowd of chefs looking for a place to sit down to eat and drink after a stressful night of cooking.
This week the eagerly anticipated Bromberg Bros. Blue Ribbon Cookbook debuts, and it's filled with beloved Blue Ribbon standards. Everyday this week we will share recipes from Bromberg Bros. Blue Ribbon Cookbook including Northern Fried Chicken made with a distinctive matzo meal crust and Beef Marrow Bones with Oxtail Marmalade, a late-night favorite of Anthony Bourdain.
Thanks to the generous folks over at Clarkson Potter, we are giving away five (5) copies of Bromberg Bros. Blue Ribbon Cookbook this week. All you have to do is tell us about your go to late night restaurant in the comments section below.
Five (5) people will be chosen at random among the eligible comments below. We're sorry, but entry is only open to residents of the U.S. and Canada. Comments will close Monday, April 12 at noon ET. The standard Serious Eats contest rules apply.