The Citiblog

Blue Ribbon Sushi and Steak Arrives in Midtown
October 30, 2023, 8:14.30 pm ET


Photos: Steve Hill

What's better than sushi and steak? Not much in our book. And now Chefs Bruce and Eric Bromberg, the founders of Blue Ribbon Restaurants, are running with it. The new concept, Blue Ribbon Sushi & Steak, is debuting in Midtown combining traditional Japanese cuisine with a modern day steakhouse vibe.

Located directly across from Madison Square Garden, and right above Penn Station, the restaurant is the perfect destination for a pre-game and pre-concert meal, or for post-work dining and drinks, or maybe even a power lunch.

The space, designed by long-time Blue Ribbon collaborators Eagle Benzwie Architects, definitely has a steakhouse feel with wooden tables, dark banquette seating and herringbone design floors, while over-sized lamps above offer a touch of Asian flair. Inside, there is a sushi counter, cocktail bar, central dining room, and an outdoor patio.

The menu is equally as impressive with a wide range sushi, sashimi, and sushi bar specials, as well as a variety of grilled items, including prime steaks, chops and seafood.

Menu items include assorted sushi and sashimi ranging from seared salmon belly, sea scallop and octopus from the Pacific to blue fin tuna belly, yellowtail and spicy lobster from the Atlantic. Assorted sushi and maki rolls are offered along with specials like the Uni Shooter with oyster, quail egg and ponzu.

Larger plates include an impressive Alaskan King Crab with a black truffle crust; Sword Fish Steak (served family style) with watercress salad and shiso chimmichuri; and the Wagyu “Garden Dog” with katsu mayo, hot mustard and kimchi krout on a brioche bun.

Meat lovers can dive into Steak Frites with a 10-ounce Prime Picahna steak and a side of toasted nori spiced fries. There is a 24-ounce Prime Bone-In Ribeye Cowboy Chop along with a 26-ounce domestic Wagyu Porterhouse finished with whole butter on a sizzling plate. A5 Wagyu also takes center stage seared on a teppon grille ranging from a 2-ounce Shigaku with smoked guava sea salt to an intensely marbled, 4-ounce Miyazaki NY Strip, and 8-ounce Miyazaki Beef Cap seared in a 1000° broiler.

The restaurant is also serving up Blue Ribbon Sushi’s classic “Oxtail Fried Rice” and the restaurant's famous “Fried Chicken”, a fan favorite at Blue Ribbon restaurants for thirty years.

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