"Francophile 'grazers' love foraging at this charming West Village corner bistro with 'something for everyone' on its 'tapas-style menu'; besides 'amazing breads, cheeses, meats and wine',there's a 'fab brunch' and 'private wine cellar party room'; now, if they just accepted reservations and were less 'cramped!'" — Zagat Survey 2002

In 1995, a remarkable discovery was the inspiration for Blue Ribbon Bakery:  a 140 year old abandoned brick oven located in the basement of a closed bodega at 35 Downing St. in the West Village . That discovery led to the creation of Blue Ribbon Bakery. Originally used as a communal oven for the neighborhood and later around the turn of the century as a family run bakery, the oven had laid dormant for nearly 75 years. The Bromberg Brothers were inspired by that oven and their experience working in Paris' premier bakery. They hired Alfredo Agozzino , a master oven builder from Naples, Italy, to bring the oven back to life as the center piece of a new Blue Ribbon restaurant. In May of 1997, 21 months of painstaking labor later, the old world oven was restored and Blue Ribbon Bakery was born with the oven at its heart. Since that time, great breads and food have been flowing from the oven's hearth and full kitchen under the watchful eye of co-owner and chef, Sefton Stallard . Breads are available wholesale to NYC restaurants, and are abundantly served on the bakery's tables. The oven area and a separate dining room with a view of the oven are available for events and parties, even as the oven and the restaurant operate around it. The Blue Ribbon Bakery has won many awards including best brunch in NYC and lunch is served every day of the week.   Blue Ribbon Bakery is open 7 days a week. Reservations accepted for parties of 5 or more. Private Room for up to ten people.

Location:
35 Downing Street (Downing and Bedford)
New York, NY 10014
212.337.0404
map

Hours:
Monday to Thursday 12 noon - 12 midnight
Friday 12 noon - 2 am
Saturday 11:30 am - 2 am
Sunday 11:30 am - 12 midnight

Brunch is served on Saturday and Sunday
from 11:30 am - 4 pm