#Wo hop kitchen menu how to

I don’t even know if they close! And it’s great to be able to get a nice bowl of Chinese soup for breakfast after we’re done at Blue Ribbon.

It’s inspired by that soup, and we use matzoh balls instead of wontons, because we couldn’t really figure out how to make good wontons.Įric: Wo Hop has been there for as long as I can remember. That was a dish that we always, always loved-we actually have a dish on the menu at Blue Ribbon that’s been there for 25 years, called the Wor matzoh.

There’s a dish called Young Chow Wor Wonton that’s an everything soup: spare ribs, seafood, meat, fish, vegetables-you name it. “It made sense that we serve dinner and late night instead of lunch and dinner.” Twenty-five years later, the influential Blue Ribbon Brasserie is still going strong-the go-to for chefs and industry movers and shakers, as well as people just looking for matzoh ball soup and bone marrow at 4:00 a.m.Īs leaders of the after-hours genre, we asked the brothers where else they find themselves going for late-night dining in the city that never sleeps.īruce: For us to be able to go to a late-night place, it had to be open later than us for that late-night craving, we would always go to Wo Hop. “We were both musicians and cooks, and our lives revolved around things that happened late at night,” said Bruce. It also helped that they weren’t morning people. The concept was easily found in Paris and New Orleans, where Eric also attended school at Tulane, but was rare at the time in New York City. (“We had the uniforms and the knife holsters and we would try to flip the shrimp and do the whole thing,” says Bruce.) Both attended Le Cordon Bleu in Paris and honed their skills in various restaurants in France and New York, before joining considerable forces with their first restaurant.įrom the beginning it was important to be able to serve a thoughtful meal late into the night.

The two lads from New Jersey grew up with a Francophile, food-loving father, a mother who cooked farm-to-table fare before the phrase was invented, and an obsession with Benihana.

Today Bruce and Eric Bromberg of Blue Ribbon Restaurants run a national empire of 23 properties, but in 1992 there was just one: The Blue Ribbon Brasserie in Manhattan's SoHo neighborhood.

#Wo hop kitchen menu how to