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Blue Ribbon Downing Street Wine Bar
34 Downing St
New York, NY 10014
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Main Menu
Appetizers
Foie Gras Terrine
$15.50Steak Tartare
$15.50
capers & roast tomato mayonaise
American Sturgeon Caviar
$58.00
white toast and creme fraiche
Trout Roe
$25.00
white toast and creme fraiche
Cumin Roasted Almonds
$3.50Safari Mix
$8.50
biltong, droewors & honey glazed nuts
Olives
$6.50Sweet Sopressata
$9.75Country Pate
$13.00Shrimp Cocktail
$15.00
red & white cocktail sauce
Smoked Trout
$15.25
three onion cream & beet puree
Lobster Cocktail
$17.00
horseradish & herb salad
Hummus
$8.50
olives & pita
Escargots
$14.25
garlic butter
Salads
Garden Greens & Herbs
$8.50Baby Arugula & Butt Ernut Squash
$8.50
citrus balsamic vinaigrette
Pot Ato & Smo Ked Trout
$11.00
bibb lettuce & goat cheese vinaigrette
Asparagus & Grilled Eggp Lant
$9.50
parmesan & sesame dressing
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General Info
Hours
Monday:
4:00pm - 2:00am
Tuesday:
4:00pm - 2:00am
Wednesday:
4:00pm - 2:00am
Thursday:
4:00pm - 2:00am
Friday:
4:00pm - 2:00am
Saturday:
4:00pm - 2:00am
Sunday:
4:00pm - 2:00am
About Us
In their early twenties, Bruce and Eric Bromberg each attended Le Cordon Bleu in Paris, graduating with the highest honors with Eric holding the distinction of being the first American to teach classes at the prestigious school. In the late 80s and early 90s, Eric followed cooking school with apprenticeships at top restaurants in France, including Le Recamier in Paris. He then cooked at Raoul's and Jonathan Waxman's JAMS in New York City, the American Hotel in Sag Harbor, and Nick and Eddie in Manhattan. Bruce also worked at the American Hotel before attending Le Cordon Bleu, and then apprenticed in Paris at Le Recamier, Bistro du Louvre and the Michelin two-star Duquesnoy. He learned the art of bread baking at Boulangerie Poilâne in Paris and haute cuisine at Michelin three-star restaurant Pierre Gagnaire in Saint-Etienne.