Blue Ribbon Brasserie at The Cosmopolitan

Blue Ribbon Brasserie reflects the original and revolutionary culinary vision that originated 25 years ago with two brothers and one small restaurant in New York. That restaurant has since become a beloved iconic staple famous nationwide as the place "where chefs go to eat." Those 2 brothers and restaurateurs, Bruce and Eric Bromberg, feature at The Cosmopolitan a menu that is a melting pot of worldly influence and the chefs' culinary education and adventures. The duo is famous for introducing to fine dining signature items such as oysters on the half shell, beef marrow and fried chicken and bringing them to the forefront of the national culinary scene.

Now, on P3 at The Cosmopolitan, Blue Ribbon builds on that original vision and draws inspiration from the bustling energy of the Las Vegas Strip, to offer an eclectic and inspired menu heavily inspired by the original iconic location, with long time favorites including Beef Marrow & Oxtail Marmalade; Cheese Fondue; Pu Pu Platter; and Pan Roasted Skate with Crispy Potatoes, Shrimp & Bacon. New creations exclusive to the Las Vegas location include Pan Roasted Dover Sole with Artichokes and Capers, Bourbon-Glazed Prime Rib of Pork, and most notably, an array of offerings from the raw bar including shellfish, oysters, clams, shrimp, lobster and crab.

As the nation's go-to spot for serious gastronomes, Blue Ribbon offers at The Cosmopolitan dinner service as well as the late-night dining experience for which that they have become so well known.

Bruce and Eric Bromberg

"With Blue Ribbon at the Cosmopolitan of Las Vegas, we offer the city a true taste of the Blue Ribbon restaurant experience and our family's culinary sensibility," says Bruce Bromberg. Eric adds, "Much like New York, Las Vegas is up late, always on, and filled with people who understand and appreciate good food."

In their early twenties, Bruce and Eric Bromberg attended Le Cordon Bleu in Paris, graduating with the highest honors. After apprenticeships in New York and Paris, the brothers created the first Blue Ribbon restaurant in Manhattan's SoHo neighborhood, and it was an immediate success. Blue Ribbon, the English translation of Cordon Bleu, signifies first prize and top quality, and references Bruce and Eric Bromberg's culinary experience in France. The original Blue Ribbon restaurant ushered in a new era in dining, one with no reservations and an eclectic mix of familiar and fine foods.

In the years that followed, the duo assembled a small empire, and the Blue Ribbon world now encompasses more than a dozen restaurants and bars.