Wine List Analyisis

All restaurant connoisseurs native to New York are familiar with The Modern and the Blue Ribbon restaurants. The Modern, located on West 53rd Street is a two-starred Michelin American restaurant. Blue Ribbon restaurants are located mainly in New York City but appear in Miami. Los Angeles, and Las Vegas. Blue Ribbon was founded by Bruse and Eric Bromberg in 1992. Over time a series of restaurants dedicated to modernity and casual dining. Both establishments are very different in the areas of food and analyzing both wine lists differed drastically as expected. 

When observing The Modern’s wine list I could not help but notice the table of contents. For a list that is one hundred and fifty four pages I would be overwhelmed at a list like the one at The Modern if I did not know much about wine. Something else I noticed is that The Modern provides half bottles of wine. Finally, I noticed that they provided South African wines. This caught my attention because in class we cover major wine countries and South African is a rarity.

When observing Blue Ribbon’s Brasserie Brooklyn’s wine list I paid careful attention to how the list was organized. Once downloading the file, I found that the bottles of wine were not categorized by color or reigon; the subheadings began with the grape variety. This is a bit odd to me because I would imagine being a guest and not knowing exactly what certain grape varieties are known for in terms of taste. Something else I noticed was that the wine list includes beer, cider, and spirits. This makes sense especially since the wine list isn’t crazy extensive. Lastly, I noticed that the wine with the oldest vintage is 2015. This makes me wonder why the wine is so modern. 

The wine lists at The Modern and Blue Ribbon Brasserie Brooklyn vary drastically. One difference is that the wines at the Modern are more diverse. The list contains a myriad of wines from around the world. This makes sense especially since the Modern is a fine dining restaurant with an eclectic menu. However, the wine list at Blue Ribbon categorized their wine based off of grape variety. This makes sense because this can make pairing wine with menu items easier. These lists are similar in a few ways, both lists do a great job at distinguishing where each wine comes from. Every single wine listed was connected to a location which is important to know when choosing the best wine for a guest. Lastly, both lists are categorized by grape variety. This was easy to overlook when viewing the wine list for The Modern. However, once you follow the table of contents, the rest of the list contains grape varieties. 

After doing research I was able to come to a few conclusions about the wine lists at both The Modern and Blue Ribbon. Both wine lists were created to pair with the menu in each establishment respectively. The Modern’s wine list is extremely long and complex compared to the one at Blue Ribbon. Prior to doing this project I had felt that long wine lists were superfluous but after analysing two lists from restaurants of different scales, I finally began to understand. When people eat at upper scale restaurants they are not very likely to try aberrant wines. This is why it may be necessary for a restaurant to have one hundred and fifty four pages.


Wine List Analysis


Wine list Analysis

Bingzhao Shi

HMGT 2402 E553

Prof. Dragorn

Spring 2020


Wine List Analysis

What is Wine? Wine is an alcoholic drink that is made using fermented grapes. I am a huge wine lover. I picked a liquor store named Super Buy-Rite, across the Hudson river. The reason why I pick this store from all other ones is that it is only couple mins walk from where I live. I am a frequent shopper, I picked up many wines and other varieties. I believe it is the biggest liquor store in Hudson count. The options you can choose is huge, they have everything you can imagine, wines, beer, spirits, liquors, etc.
It located 575 Manila Ave, Jersey City, NJ 07310 right next the road when you come out from the Holland tunnel from NYC. It is hard to notice since its look like a warehouse with a small sign comparing to the shop size. When you enter the store, the classic music is playing at a acceptable volume, bright light is irradiating at the alcohols
I still can remember the first time I went there; it was when I just moved to Jersey City and I wanted to buy some alcohol to celebrate my 21st birthday and host a warm house party. The liquor store was like a maze, the aisles are full of alcohols. Premium wines and spirits in the fridge. Soda are next to the checkout area, the staffs working there are friendly compare to the staffs in some liquor store in NYC. I was excited to take wine class at my school; I learned a lot from the class also get to taste some wine. Sadly, the school must move all classes to online classes due to the virus. You were not able to find the “owner” of the store but they would not care if you take some picture of the alcohols.

Wine List Analysis

Dennis Guzman

HMGT 2402 – E553 [24118]

Prof. Dragorn

Spring 2020


Wine List Analysis

Wine, by definition, is an alcoholic drink that is typically made using fermented grapes, in which it has a combination of fermentable sugars, high acidity, flavor, and liquid content, resulting in a complex beverage that plays an enormous role within the hospitality industry. As cost for beverages tends to be pricier than the cost of ingredients, and wine is made individually with countless variation in wine components, wine is a fascinating topic to learn and explore into, getting an idea and taste of the many wines that originate from various parts of the world. Wine is typically prevalent within the fine-dining restaurant business, where wine lists are provided as soon one enters the restaurant. However, one may not be too familiar with wines, without proper knowledge regarding the types of wines, it may be difficult to select which wine to pick alongside your meal at the restaurant. For this reason, I want to compare the wine list of various restaurants, and research on the wines individually to get a better view and understanding of the various wines that are more than just “red wines” and “white wines”.

Beginning at Café Boulud, a French fine-dining restaurant located at 20 East 76th street, Upper East Side in New York City that is owned and operated by a French celebrity chef and restaurateur, Daniel Boulud. This fine-dining restaurant will be compared to P.J Clarke’s, a casual-dining restaurant that strives to deliver “fresh food, frosty drinks and good, old-fashioned conversation”.

Café Boulud’s Prix Fixe Menu (as it was the only online menu shows their wines) lists their distinctive wines that are quite limited but simple, as “Sommelier Selections”, with their full wine list that is available adjacent to Café Boulud, Bar Pleiades. Prices can range from as low as $12, with the highest as $40. There are only 2 options that can be picked if one orders from the Prix Fixe menu. The options are: Domaine Estelle Muscadet Sèvre Et Maine, Loire 2016, and the Jean Francois Gras Côtes Du Rhône, Rhone 2016.

As for P.J Clarkes (more specifically, the Third Avenue location of New York City), the wine list (listed under “drinks” on the website) is very plentiful, straightforward, and organized by that the drinks are categorized, ranging from sparkling, both white and red wines, to beer beverages, compared to Café Boulud’s quite confusing wine list and options. P.J Clarke’s offer a selection of white and red wines ether “By The Glass” or “By The Bottle”. A first impression upon viewing the wine lists was that there is a plentiful amount of options for both red and white wines, alongside sparkling and rose beverages.

Comparing and contrasting Café Boulud’s wine list to P.J Clarke’s wine list, both lists are similar by that both are options for white and red wines, obviously. In addition, both wine lists have the full information on the wines by name, grape variety, origin, and vintage of the wines. However, how are both wine lists different from each other? For one, how the wines are categorized and organized. Café Boulud’s wine list (besides the wine list from Bar Pleiades, as they co-exist within The Surrey hotel) is simpler, but too limited in what specific red or white wine is available. Generally, it is quite confusing to know the full wine list without going to the wine list of Bar Pleiades. P.J Clarkes, on the other hand, is clearer towards the customer, and more organized as the types of beverages (including wine) are sorted by category, such as red wines being listed less than one category in the wine list.

In conclusion, wine beverages are very prevalent in the fine-dining restaurant scene, as there are many fascinating variations of wine that pairs well with select appetizers and entrees. From the grape variety, origin, and vintage, there are a vast amount of wines to taste for your dinner. However, without the proper knowledge regarding wines, one may be confused on how wine is categorized, how to tell if a wine is red or white, and what types of food pair well with said wine. In addition, how a wine list is presented to the customer is crucial to help the customer understand what wines are available to choose from and what type of wines are there. A long list or just a section of a menu, and what information is presented on the wine list is what makes a wine list a make-or-break towards newcomers to wine or wine-enthusiasts.


– Nickles, J. (2020). 2020 Certified Specialist of Wine Study Guide. Washington, DC: Society of Wine Educators .

– Café Boulud: Classic French Cuisine: Upper East Side, New York. (n.d.). Retrieved from

– P.J. Clarke’s Restaurant and Bar: Third Ave. (n.d.). Retrieved from

Retail Beverage Store Analysis

Valentina Liang

Professor Dragorn

New York City College of Technology

First of all, I will like to let everyone know that I am allergic to alcohol. I am really excited to write about the retail beverage store analysis. The liquor store that I have picked is called Cathedral Wine & Liquor. The reason why I have picked this liquor store is that is two blocks away from my house. I have been to this liquor store like 3 to 4 times to help my friends to buy some alcohol. The staff from this liquor store always have upside-down emotions. sometimes they are in a good mood and sometimes they have a terrible attitude. I always call a certain place before going to that place. So every time  I call their liquor store no one picks up my phone. Which makes me upset. This liquor store is a family business and is owned by  Hugues Asdrubal.

The first time when I went to this liquor store I was lost. As I remember before taking  W&B class I didn’t know anything about wine.  I remember when I was a little girl I thought that a bottle of wine is made by the day that is shown on the bottle. But actually that is not true. The first thing that I have learned in this class that the date that is shown on the bottle is the date that the grapes were picked. I think wine is really interesting as the entire process from picking up the grapes, Pressing the grapes, fermenting clarification, aging, and bottling. I really enjoy going to a liquor store after W&B class. Most of the time I will go on a Wednesday and buy some alcohol for my friends. I really enjoy cooking and I have friends that they really like drinking wine. So after W&B class I will go to the liquor store and buy the bottle of wine that I like the most after tasting them in class for my friends to pare with the food.

I did not have the chance to talk to the owner and the couple of times that I have been there was a lady who was really rude. I asked them if I can take a picture of the liquor or liquor store but I have been rejected. I couldn’t see any picture on yelp. The price of this liquor store is affordable. They have all kinds of wine, whiskey, Ron, champagne, sparkling wine. Most of the sparkling wine is a place on the fridge. Hopefully the next time I go to this liquor store I have the opportunity to talk to the boss and learn more about wine.

Retail store Analysis 

Dulce Solis

Professor Dragorn

New York City College of Technology 

       Typically 80-90% water, 10-15% alcohol, 0.5-0.75% acid, 2.9-3.9 pH levels and 15-38% sugar at harvest, all major components of wine. Typically many of us know of Rosè, but there are also red wines, white wines, and champagne. With some of the knowledge I acquired in class I decided to visit Benely Wine and Spirits although I wanted to go to Smith and Vine. But taking into consideration the severity of these days I took my safety first and went a block from my house. 

       From outside of the store you see two different sides, the left is hard liquor and the right is all wines. When you come in the atmosphere alone is very calming, no loud music and it’s very clean. The wine is placed on a wall that has lights and I must say it gives it the calming effect, plus the lights reflect off the bottles so it looks beautiful. There weren’t too many people inside and it’s spacious enough, unlike a liquor store there aren’t bullet proof walls where you talk to a person through.

       The three questions I had to ask were a bit hard to come up with considering I don’t really drink wine. But my first question I asked was “How do you come to recommending a wine?” He said that he asks his customer if the wine is just to sip on or for a meal, dry or sweet, if its their first time drinking wine ( they won’t know preferences), and price range. My second question was “Has the business been impacted by Covid-19?” He said yes but in a good way and bad way, the good way is that many more customers have been coming in to buy wine which increased sales. The bad way was because there could only be one person making sales and it gets hard when new wine shipments come in. 

       My last question was “ Do you think wine/liquor stores are essential right now” he said he wasn’t sure how to answer that because it’s not essential for him to be there since he could get sick attending customers but he still needs the job to pay his own bills. So there are pros and cons with how essential wine is at the moment. I think I picked the right wine store considering that I saw Smith and vines weren’t very welcoming. The store in general could be a bit more organized in the back but other than that it’s great and prices are decent. 


Wine List Analysis

Wan Ying Hu

The River cafe is a American fine dining restaurant located at 1 Water St, Brooklyn, NY 1120. It is known to have the most romantic setting in New York City. It is a Michelin-Starred restaurant. This restaurant is on top of a dock right beneath the Brooklyn Bridge with a breathtaking view overlooking the NYC skyline. When you’re dining inside the restaurant it seems as if you’re on a boat because the East ocean is right beneath you. There’s also live piano music played by Dom Salvador who have been playing there for 41 years. The River Cafe is owned by Michael O’Keeffe and was opened in 1977. At The River Cafe, they serve brunch, lunch and dinner at a fixed price. They also have a vegetarian menu for those who don’t eat meat. Olive Garden is American casual dining restaurant chain. It is a italian-American cuisine that was first started in 1982. The first restaurant was in Orlando Florida and spreaded all over the world to Brazil, Canada, El Salvador, UAE, Kuwait, Mexico, and Panama with a total of 892 restaurants. Olive garden is family friendly and offers kids meals and entertainment for them. 

The River Cafe’s wine list has many wines from all around the world like France, Germany, Italy, Austria, Spain, Australia, South Africa, New Zealand, Greece, and the United states. The wines list from France comes from the major regions that produce wine like Loire, Bordeaux, Burgundy, Champagne, Alsace, and Rhone and these are separated into different sections. The wines could be purchased as full size, half the bottle, ¼ bottle or by glass. The price varies depending on the grape variety, region and the vintage. Each category of the wines starts from most recent vintage to oldest. Olive Garden’s wine list is very simple, only offers 8 different types of wines 4 white and 4 red. Their wines are either from France, Italy or California. On their wine list it shows which paring goes well with different types of meats. The wine is sold in 6 oz glass, 9 oz quartino or a bottle. 

The most obvious significant difference is that The river cafe’s wine list is significantly longer and more detailed, versus Olive Gardens wine list is short and simple. Olive gardens wine list doesn’t show the vintage of the bottles versus The river cafe shows their vintage and the vintages can go all the way back to the late 19 hundreds. Some similarities are that both the restaurant wine list distinguish the sweeter wines to more robust and rich wines. After viewing both the wine list I learned that magnum means 1.5 liters. Someone who hasn’t studied wine will look at the The river cafes wine list and have no clue what to order unless they are on a budget.  I also learned that reading wine lists is hard to figure out which is what without being oenology. 





Retail Beverage Store Analysis

My visit at Astor Wines & Spirits located at Lafayette St., New York was wonderful. I had the pleasure to meet with Bambi Ray, one of the Sales Manager at the store. She was very professional and helpful. She seems to know a lot of wines and to enjoy it at the same time. Ms. Ray gave me a tour of the store. At the entrance, the first section is European wines and then sparkling wines. She also showed me a site in the store where they keep some wines under cool temperature and the reason why it is because some of them are old and it needs to be kept there. She was telling me that every time she takes clients to that area, they think those wines are very expensive since they are in another room, but they are not. You can find all kind of wines from $16 to $300 in that area which is not bad at all.

While doing the tour around the store, Ms. Ray was telling me how happy she is working with the company. She has almost 11 years studying wine and she’s been working in the same store for the past 4 years. She still feels very happy there since the owners treat the employees right and make them feel comfortable at the workplace. They are very engaging, they do not micromanage, and they are always willing to listen to employee’s new ideas. Something that Ms. Ray would like to improve at the store that she will talk about with the owners soon is, to add some additional stacks, so it will keep things more organized. She also added that they keep unpaid orders for two weeks when clients call to order, but she feels that’s unfair since there are other clients who come at the store requesting the same item but she can sell it since it is already hold for someone who has not paid. She would like to eliminate that. She prefers that they all pay in advance in order to keep the items for pick up.

At the store, I had the curiosity to know which is the most sold wine and why? In which Ms. Ray took the time to print me a list of all sold wines and the number one wine is Mia Prosecco from Italy. They sell around 1,969 bottles monthly and it only cost $11.96. She said that one of the reasons why is because it is good quality for a good price. 

Overall, I had a great time at Astor & Wines Spirits. I really enjoyed interviewing Ms. Ray and learning more about wines. She was just awesome and very helpful. She wanted to make sure I had all information I needed before leaving the store which I really appreciated.

This is a red wine from Italy. Romagna Denominazione Di Origine Protetta Cagnina Dolce from 2018. This ruby red wine has sweet berry flavors, and a lingering aftertaste of candied violets.

This is a sparkling wine that is not from the European Union. Jansz Tasmania is from Australia. This sparkling wine has a rich floral bouquet of strawberries with a soft and creamy palate.

This is a dry white wine from Greece. Assyrtiko by Gaia is from 2018, produced in Santorini.

This is a shelf talker written by Heather G, one of the employees at Astor Wines & Spirits. She wrote this to Jean Velut-Lumiere et Craie, a bottle of champagne from France.


Wine List Analysis

Laura Fung

Wine List Analysis: The River Café and Charlie Bird

New York City has a variety of casual dining restaurants and fine dining restaurants. Many of these restaurants sell alcohol beverages ranging from wine, beer, and cocktails. In most cases, fine dining restaurants will have higher quality alcohol compared to casual dining restaurants. In this analysis, I will be comparing The River Café and Charlie Bird wine lists.

The River Café is an American fine dining restaurant located at the waterfront of Brooklyn. While eating at this restaurant, guests can see the beautiful views of Manhattan and the Brooklyn Bridge. Their menu has a Michelin star rating and it features American cuisine with innovative cooking techniques and styles. As for their wine list, it is very extensive ranging from wines from France, Italy, California, and other regions. The River Café offers their wine by the glass, half bottle, or full bottle. I noticed how their wine list is very organized and detailed. The wines are categorized by countries and separated into white, red, sparkling, fortified, and rose. For example, for the white wines in France, each section in the list is separated by appellations like Burgundy and Alsace. Each page clearly states the type of wine, vintage, grape variety, price, and region of the wine. I also noticed how in the beginning of the wine list, the wines stated are concise and short, but as you read further the list becomes more organized by location. An attribute to this wine list is being able to offer many different wines. However, a weakness to this list is not being able to know what wine to choose from because of the many wines. Many people who dine at The River Café may not know or understand the different wines listed and what to choose from.

Charlie Bird is a casual dining restaurant located in Soho serving a “Italian-inspired, American-executed menu”. Charlie Bird offers seasonal outdoor seating on a patio and a private dining room for special events or large groups. The wine list is limited to only one page and it lists sparkling, white, and red wines. First, it starts with wines by the glass. Each wine listed has the producer’s name, grape variety, country, vintage, and price. The sparkling, white, and red wines range from $15 to $20 for a glass and most of the wines are from France. I noticed that the sparkling and white wines are combined and separated from the red wine list. On the bottom of the wine list, it shows twelve bottles of wine to drink before 5 o’clock. This is a unique attribute to drawing the consumer’s attention to look at those bottles listed. Since it is a casual dining restaurant, there is not a lot of assortment for wine which may be considered a weakness to the restaurant. Depending on their guests, some may not look at the wine list, but look at the cocktails and beers because it is a casual restaurant.

The River Café’s and Charlie Bird’s wine lists can be similar and different in some aspects. One of the similarities I noticed was the information that is given for each wine. Both wine lists provide the viewer with the type of wine, vintage, price, and country concisely. It can be easily read on the list what kind of wine it is. Another similarity from both wine lists is that they offer wines by the glass, half bottle, and full bottle. This may be common for most restaurants, but specifically seeing this from a fine dining and casual dining restaurant is interesting. The main difference found from the wine lists is how The River Café’s list is wide-ranging while Charlie Bird’s list is limited. We can see a large variety of wines from almost all over the world offered at The River Café. At Charlie Bird, there is about 22 wines in total on their wine list. Another difference is how the wine lists are presented. Based on the online version of each restaurants wine list, the list for The River Café wines are categorized in an orderly manner depending on the country it is originated from. There is not much color and the design is simple. The list for Charlie Bird is bold and bright in yellow and is organized by type of wine and by glass or full bottle. Since River Café’s list is much longer in length, it is expected to have more organization than Charlie Bird’s. Lastly, the wines from The River Café’s list are most likely to be higher in quality because it is coming from a fine dining environment. The quality of the wine from Charlie Bird may not be the same standard as The River Café’s list.

Comparing two different restaurant’s wine lists gives an opportunity to see how wine lists are brought together and what is offered depending on the type of restaurant. Many observations can be made including the attributes and weaknesses of the wine lists. Being able to see these comparisons and differences can expand how we see wine lists in different restaurants now.


Charlie Bird. (n.d.). Retrieved from

Wine Program – Long Term Cellaring – Connoisseurs – Brooklyn, New York. (n.d.).                       Retrieved from


Wine List Analysis

`Wine List Analysis

Trinity A. Clemente

Profesor Dragorn

New York City College of Technology


            For my wine analysis assignment I will be comparing and contrasting the wine lists of the River Cafe and PJ Clark’s. The River cafe has quite a reputation for its expensive and tasteful wine program. I had the pleasure of selecting a wine pairing to accompany my chefs tasting when I dined at the River Cafe last year. Before I begin my comparison it will be beneficial to my readers to share some information about the background of the restaurants. The River Café opened in June of 1977 by the Brooklyn docks. The owner is currently Michael O’Keeffe. It took twelve years to gain approval in 1974 to even begin building the restaurant because of its unique location. New York Government officials advised Mr. O’Keeffe that putting a restaurant on the Brooklyn waterfront was extremely dangerous due to flooding. The River Café has been celebrated with numerous awards and achievements including a Michelin Star. 

          PJ Clarks is less widely known for its wine list and is also casual dining. The drink menu online is broken up into much simpler categories than that of The River Cafe. Their categories are White, Rose, Red, and then subcategorized into ordering by the glass and ordering by the bottle. PJ Clarkes has multiple locations in the U.S and I noticed there was little to no variation in the wines available at each location. One thing I do like about their wine menu is that the regions for each wine are emphasized and italicized. 

                 To begin my compare and comparison, I was unable to find any similarities in the wine selections of the two restaurants. I was hoping that because the river cafe has an extensive selection that I would be able to find one wine that they both carry. This can be due to the high standards of the river cafe in comparison to a casual dining restaurant. The River cafe wine program lists the prices of wine and has options for everybody with the price ranges of their wines. PJ Clarks did not have their prices listed on the menu. The river cafe also has their wine broken down in to many categories to count including country, region, and an extensive and pricey madeira list which they are famous for.

               My takeaway from this assignment is that not all good wines have to be so expensive, and that a wine list can be an important part of any restaurant/menu. 


Menu: P.J. Clarke’s Restaurant and Bar at Lincoln Square. (n.d.). Retrieved March 30, 2020, from

Wine Program – Long Term Cellaring – Connoisseurs – Brooklyn, New York. (n.d.). Retrieved March 30, 2020, from


Wine List Analysis

Katy Phan

HMGT 2402

Professor Goodlad

March 30, 2020

Wine List Analysis

Before stepping into the Hospitality Management major, I wondered why most of the restaurants are likely to provide wine lists to customers. However, passing through many courses and taking the W&B Management class, I have discovered wine is not just an alcoholic drink, it enhances the dining experience and enriches food’s flavors. Therefore, wine becomes a significant item for the restaurant industry.

In my paper, I am going to analyze and compare the wine lists from Daniel and Blue Ribbon Brasserie restaurants.

Daniel is well known as a modern French restaurant that has an elegant and luxurious ambiance. The restaurant intelligently accommodates its guests by offering seasonal menus along with an ample wine list from the old-world to the new world of vinification. Daniel presents 25,000 bottles into the wine list that is looked like a book, and it has 81 pages in total. The restaurant is meticulous in putting the table contents for the type of wines to prevent overwhelming from the guests. Wines are categorized into the region and going along with appellations. For example, the Burgundy red wine has two appellations- Côte de Beaune and Côte Chalonnaise. However, the grape variety is not declared so it’s difficult if customers do not comprehend sufficient about wine. Pricing is assigned based on wine’s quality; a 1985 Pinot Noir from La Tache Grand Cru, Burgundy has cost 10,000 dollars.

Opposite to high-quality service like Daniel, Blue Ribbon Brasserie brings to its customers a pleasant, comfortable, and relaxed atmosphere. The place provides a friendly menu at affordable prices, so the simplified wine list is applied. The restaurant’s wine list is enormously shorter; however, it accommodates a variety of choices to customers as well. The list is also classified into sections, it’s seemly easier to the guests because the grape variety is noted in each section. For instance, the white wine section notes champagne, sauvignon blanc, and riesling. Then under each grape variety, there are some choices of region and appellation. Blue Ribbon Brasserie wine list pricing is affordable, even the most expensive bottle like 2014 Chardonnay from 1er Cru, Chablis, Burgundy is only costed 299 dollars. Besides, this place also caters to customers other options such as Vodka, Rum, and Whiskey. This additional is suitable for people who want to have higher alcohol content than wine.

Although both restaurants are different styles of presenting the wine list, I still can see similarities between them. They have the same aim are to satisfy the need and giving the best experience to customers; hence, they attempt to select wines to appropriate the menu and meet customers’ finances.


About Daniel. (n.d). Daniel NYC. Retrieved March 29, 2020, from

Blue Ribbon Brasserie- Brooklyn. (n.d). Blue Ribbon Restaurant. Retrieved March 29, 2020, from

PDF Wine List of Daniel

PDF Wine List of Blue Ribbon Brasserie