Renaissance Hotels in exclusive partnership with Blue Ribbon Restaurants

NORTH AMERICA New York City’s Bromberg Bros. Blue Ribbon Restaurants Group will offer its comfort cuisine at 20 Renaissance Hotels in North America. The partnership marks Blue Ribbon’s first culinary collaboration with a major hotel brand.

Acclaimed chefs and founders of New York’s popular Blue Ribbon Restaurants, Eric and Bruce Bromberg, in concert with Renaissance’s culinary team, have created a “Blue Ribbon Classics” menu that will be available at 20 Renaissance properties starting this fall. The program launches today at the new R Lounge at Renaissance New York Times Square Hotel.   

The relationship between Renaissance Hotels and the Brombergs dates back to when their father would take them to Stanford Court Hotel’s Fournou’s Ovens on visits to San Francisco. The brothers’ fascination with the world of cooking was inspired by the famous ovens and the California cuisine that emerged from them during these routine visits to the landmark hotel. The property is now Stanford Court Renaissance San Francisco Hotel. San Francisco is among the cities that will be first to introduce the new “Blue Ribbon Classics” menu, along with New York City, Los Angeles, Austin and Washington, D.C.

 “Food is such a passion point for Renaissance guests. As we expand our culinary program, we wanted to go beyond the traditional celebrity chef partnership and team up with a real in-the-know foodie brand like Blue Ribbon,” says Tina Edmundson, senior vice president of lifestyle brands for Marriott International. “Blue Ribbon has a loyal following behind their delicious food, has a singular dedication to quality and is known for go-to signature dishes like their incredible fried chicken.

“When it comes to cuisine, travelers look forward to discovering new flavors, ingredients and dishes, yet they still want the comforts of familiar food, especially if they are on the road frequently. The Bromberg brothers focus on the comfort and simplicity of well-cooked, fresh and high quality foods and ingredients, which is why this partnership makes sense for our brand and our guests.”

The partnership will go beyond the bar and lounge menu. The brothers will host launch parties and showcase their new Blue Ribbon Cookbook Better Home Cooking online at, including autographed copies available at select Renaissance properties. Renaissance Hotels will be the exclusive retailer for Blue Ribbon offerings like the cookbook. The partnership will also extend to social media, which will offer hotel guests and Blue Ribbon fans the chance to discover the brothers’  favorite local “hidden gems” within various Renaissance cities, be it their favorite local coffee shop, cuisine, hot spot or landmark. These will be found online at

“We are so excited to partner with Renaissance Hotels to share with their guests across the country some of our favorite dishes and favorite ‘finds’ in various cities,” says Bruce Bromberg. “Their dedication to providing hotel guests with authentic experiences and sharing in the discovery of new tastes and flavors is a reflection of what we do in our restaurants and we are happy that our ‘classics menu fits right in line with their vision.” 

The Blue Ribbon brothers crafted a menu of 12 signature items tailored especially for Renaissance Hotels. The home-cooked style dishes will include a bevy of inventive small bites and Blue Ribbon favorites, including: Northern Fried Chicken Wings, Manchego and Honey Toast, Smoked Salmon Toast, Grilled Cheese Panini, BBQ Pork Sliders and Fried Rock Shrimp.

“We have always been dedicated to providing guests in our restaurants the best possible dining experience,” says Eric Bromberg. “At the end of the day, we are dedicated to culinary excellence and sharing with friends and family. Partnering with a hotel group for the first time will allow our customers to experience some classic and familiar Blue Ribbon dishes while they are traveling as well as allow Renaissance’s guests who have never been to a Blue Ribbon a chance to discover them for the first time.”