Blue Ribbon Sushi Bar & Grill
Chefs Eric and Bruce Bromberg opened the first Blue Ribbon in New York City in 1992. They’ve since expanded their restaurants (don’t call it a chain) to include Blue Ribbon Sushi Bar & Grill at Red Rock Resort. And its bold fusion of Japanese cuisine and American bar & grille fare have made it a favorite spot for both sushi and chicken.
For those who desire bite-size Japanese delicacies, sushi and sashimi are served along with an array of other hot specialties. The nigiri and sashimi are simple and pristine, while the rolls include creative combinations like the Futomaki (eel, tamago, kanpyo, green beans, spinach, gobo, kanikama and masago).
For American tastes, the iconic Blue Ribbon wings and grilled Wagyu Burger (made with Snake River Farm beef and topped with Napa slaw, tomato, watercress, cheddar cheese and teriyaki mayo) are excellent. But it’s the Brombergs' signature matzo-fried chicken, given a Japanese touch here with a side of wasabi honey, that resonates most with our pros, including Modern Luxury Editor Emmy Kasten.