My brother and I supped at the Blue Ribbon Sushi Bar and Grill, the latest Blue Ribbon outpost, tucked into Six Columbus, a boutique hotel on West 58th Street. I expected a scene-driven, noisy restaurant that would make the two Levine brothers feel old. I turned out to be dead wrong. This is a restaurant for grown-ups, with a terrific menu that could be described as Blue Ribbon's Greatest Hits. The sushi was first-rate, not surprising given the fact that the restaurant's delayed opening allowed Blue Ribbon Sushi chef-partner Toshi Ueki to train fifteen sushi chefs over the course of six months. From the grill I had the hanger steak served with roasted mushrooms and a stack of what the menu described as Tokyo-fried scallions. My bro had the fried chicken and he generously gave me the drumstick. Blue Ribbon owners Bruce and Eric Bromberg are among a handful of great fried chicken makers in the city, and the version they serve here comes with a wasabi-honey dipping sauce that though quite good is not really necessary. This is fried chicken that is perfectly seasoned, with a greaseless, crunchy exterior, and a meaty, moist interior. The smoked trout salad had little pieces of house-smoked trout that were too dry and salty.
As an Upper West Side resident I'm thrilled to have my very own Blue Ribbon outpost so close by, especially one that so easily allows conversation.
Blue Ribbon Sushi Bar and Grill
Address: 6 Columbus Circle, New York NY 10019 (at West 58th Street; map)
This post may contain links to Amazon or other partners; your purchases via these links can benefit Serious Eats. Read more about our affiliate linking policy.