Dinner Menu

Monday - Sunday 5:30pm - 10:00 pm

Housemade Charcuterie $16

Housemade Tagliatelle, Dungeness Crab, Chives & Meyer Lemon $18

New York State Venison, Roasted Carrots & Oyster Mushrooms $32

Sauteed Spinach $8

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Dessert Menu

Vanilla Pannacotta $6

Banana Cream Pie $12

 

 

 

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Brunch Menu

Saturday and Sunday 8:00am - 3:00pm

Housemade Charcuterie $16

Eli’s Cheese Selection $14

Halibut Taco $8

 

 

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Eli Zabar

Owner

Eli Zabar is NYC’s iconic and pioneering grocer. His beloved businesses include his beautiful gourmet market Eli’s Market, Eli’s Market at the Vinegar Factory, E.A.T. Café (which just celebrated its 40th anniversary), E.A.T. Gifts, his new pop-up Essentials stores, Eli’s Market at Grand Central and Eli’s List, the wine shop. Inspired by the food halls and markets of Europe, Eli has become an institution on Manhattan’s Upper East Side, known for his commitment to fresh and high-quality ingredients and of course his delicious and world renowned breads and crisps.

 

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John Carr

Co-Executive Chef

John was most recently at Sfoglia as the Executive Chef for the past four years and on the line for two years prior. After Chef Carr took over as Executive Chef, the restaurant landed on New York Magazine’s 101 Best Restaurants list. Chef Carr has also worked in the Hudson Valley at Swoon Kitchenbar and Le Petit Bistro. Upon joining Eli’s staff, he trained at Frenchie restaurant in Paris under the culinary guidance of Chef Gregory Marchand, and also spent time in the kitchen at Alain Passard’s Arpege.

 

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Montezuma (Monty) Garcia

Co-Executive Chef

Montezuma has worked with Eli Zabar for more than ten years. Before coming to Eli’s, Monty worked in the kitchen at Geoffrey Zakarian’s restaurant Town in Midtown West.

 

 

 

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Randall Restiano

Wine Director

Randall guides the buying of the shop and restaurant and leads classes and staff training on a weekly basis. He has a extensive and comprehensive knowledge of European wines with an expertise in Italian wines. Randall is constantly taking trips through Europe visiting wineries and vignerons and contantly searching the best products.

His career began as Graduate of the Sommelier Society of America in New York City and participant of many classes in the Wine & Spirits Education Trust in New York City and in London as well. He has been on the team and instrumental in creating winning wine lists throughout his career. Besides many years in restaurants prior, his real wine training began at Scott Conant's L'Impero in Tudor City. He then went to become the wine director and general manager of the award winning Zuppa Restaurant in Westchester, New York in 2005 until 2009. In 2010, He worked alongside Jacob Kennedy as the wine director of Bocca di Lupo in London. He returned to New York in 2011 where he was the consultant for 10 different wine programs throughout New York until 2013. In January of 2013 he joined Eli's as the director of both Eli's Table Restaurant and Eli's List.

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Banana Cream Pie

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Charcuterie

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Chocolate Tart

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Eli's Table Restaurant Interior

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Halibut Taco

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Oysters

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Persimmon Pudding

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Porchetta Slider

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Tagliatelle Crab

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Taps Taps

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