Few chefs take such a culinarily inclusive approach as Eric and Bruce Bromberg, the Jersey-bred, Paris-trained, Japanophile brothers behind the Blue Ribbon empire. At Blue Ribbon Sushi Izakaya, which opens next week at the Thompson LES hotel, that ecumenical slant characterizes dishes like chicken-liver mousse with miso, negi, and challah toast. The “LEO” — one of eight fried-rice options — pays homage to that Jewish-appetizing classic, lox, eggs, and onions. Whole fish and shellfish, like aji and lobster, are served sashimi-style. And Asian-accented chicken wings and pork ribs come in four-piece increments, presumably with Wetnaps. Here’s a look at the menu and some of the dishes you’ll find on it.
Blue Ribbon Sushi Izakaya, 187 Orchard St., nr. Stanton St.; 212-466-0404