How do I love thee?
At Eli’s you can count the ways...Bouquets from our flower department: Say "I love you” with classic roses, modern tulips, or a sweet nosegay. Chocolates, of course! Our 24-piece sampler in a gold box tied with a red bow is a Valentine's Day classic. Just as beloved, if less classic, are the Brownie Bonanza and the Chocolate Graham Cracker Assortment. Bread in the shape of a heart—with or without caviar—will win you points for originality. And at Eli’s List, you will find Champagnes to beguile even the most jaded heart.
Eli’s Manhattan
New Year’s Resolutions…
…are made to be broken, but let’s try for the month of January to eat more green vegetables. Start with a big pot of soup: onions, leeks, celery and carrots sautéed ‘til beyond golden, chard stems, cubes of squash and shredded savoy cabbage added with water or chicken stock. Once they are soft, add baby spinach, kale or bok choy and let them cook until just wilted. Nearly calorie-free and full of flavor—it’s a virtuous way to start 2016.
91 & Madison
Worth getting up for…
Made famous at the Amagansett Farmer’s Market, this glorious creation is now available daily at Eli’s Essentials on 91st Street & Madison Avenue. Scrambled eggs on a brioche roll with your choice of cheeses and bacon or ham. Breakfast has always been the most important meal of the day.
What’s brewing on 79th & Third ?
When Eli Zabar started thinking about opening Eli’s Night Shift, a craft beer-centric bar on the Upper East Side, he worried that he didn’t know enough about the brews or the young clientele he hoped to attract. Then the 72-year-old realized he knew someone who did: his 24-year-old son, Oliver. Together with veteran bartender Nathan Gurr (The Handy Liquor Bar) they’ve turned the Third Avenue corner of 79th street into a little slice of Brooklyn.
What's on Eli's Mind?
I’m wearing long pants and a vest because white shorts just look plain silly in January. I’m not complaining—I hate cold weather, but I love a lot of the life style changes winter brings. Hearty menus accompanied by big red wines are probably the best part of winter for me. My wife makes vegetable soup once a week using up the contents of our fridge and while I can’t say I love it, I know it’s good for me. If I’m home when she is cooking I’ll throw some parmesan rinds into the broth and let them stew a while. Yum!