Eli’s Table


Good news for brunch lovers

Fans of weekend brunch at Eli’s Table will be happy to hear that the menu they love is now available seven days a week. From 8 AM to 3 PM omelets, blintzes, heuvos rancheros and of course the famous, Amagansett Egg Sandwich are all on the menu. Make a date with a friend and come on in for breakfast or lunch. As always, the bread basket is on us.

Grab & Go


Join us for the day shift

Did you know there was a day shift at Night Shift? From 7 AM daily you can enjoy all those breakfast and lunch items that Eli calls essential – coffee of course, fresh bread and pastries, soups and salads plus a range of hot daily specials all grab and go ready for you because the cross-town bus is waiting outside the door.



Current Classes

Eli is proud to offer a variety of classes, taught by Eli’s team of skilled professionals in their respective fields. Each month, expect a new calendar to be released with a diverse mix of seasonally-inspired topics aimed to teach and inspire, while offering an inside look at Eli’s World – the people that make Eli’s the most specialized, highest-quality market in the city, and the topics they have spent decades enthralled in to ensure their departments meet Eli’s high standards.



A bar to call home

With 10 rotating brews on tap, many from homegrown operations like Queens’ Big Alice Brewing and the Bronx’s Gun Hill plus a zinc-topped counter for cocktails like the a Gin and Bare It (botanist gin, Concord grape shrub) plus comfort-food standards to balance the booze, it’s no wonder Time Out New York Magazine named Eli’s Night Shift one of the best bars on the UES. 



What I’m in the mood for tonight…

As a longtime Upper East Sider, I wanted to create a wine bar for my neighborhood where dinner would be a relaxed affair and the wine list would stimulate conversations on subjects as diverse as my neighbors lives.
Bar ’91 is just that… Buvez Bon! 


What's on Eli's Mind?

After a couple of grey months things are looking up in the city and in my stores. We’re coming to the end of a brilliant California citrus season where we have kept colds at bay with juices, salads, sauces and sweets incorporating oroblancos, tangelos, golden nuggets and more delicious product form the Golden State. Rhubarb, one of the last truly, seasonal fruits has arrived, a sure sign of Spring. Fresh peas arrived along with the rhubarb and fiddlehead ferns, ramps and other seasonal silliness are on their way. The much maligned by me fava bean is here. And best of all April will bring the first crop of East 91 Street tomatoes. My goal when I started this urban farming project was to have tomatoes in the months they were not available locally and while I was defeated in producing this sunshine crop in winter, I had great success with early spring crops of flavorful heirlooms.