Two brothers. One accident.
Fresh& Hot!
It started in a kitchen in 1992, not a boardroom. Eric and Bruce Bromberg were building the menu for the original Blue Ribbon Brasserie when leftover crème brûlée egg whites met their grandmother's matzo meal — and the best fried chicken either of them had ever tasted happened by accident. They didn't plan it. They just couldn't stop making it. Twenty-one years later, the chicken finally got its own address. Now it runs the East Village — and it's not slowing down.
The Accident
Eric and Bruce Bromberg are building the menu for the original Blue Ribbon Brasserie. Leftover crème brûlée egg whites meet their grandmother's matzo meal — and the best fried chicken either of them has ever tasted happens by accident.
Blue Ribbon Brasserie Opens
The chicken makes the cut on day one. SoHo takes notice. So does everyone else.
The Dish That Won't Quit
Twenty-one years after the accident, the chicken gets a restaurant to call home. 28 E 1st Street, East Village. Blue Ribbon Fried Chicken is born.
The Dish That Won't Quit
Twenty-one years after the accident, the chicken gets a restaurant to call home. 28 E 1st Street, East Village. Blue Ribbon Fried Chicken is born.
The Dish That Won't Quit
Twenty-one years after the accident, the chicken gets a restaurant to call home. 28 E 1st Street, East Village. Blue Ribbon Fried Chicken is born.
