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SHOP

Don’t be a scaredy-cat!

Tis the season for scary things, ghosts and goblins and things that go bump in the night. The stores are filling up with sweet treats for trick-or-treaters—if you can let the fall season end without at least a handful of candy corn you are stronger then I am! Look for Halloween spinkles on our soft-serve and order a Halloween basket from Eli’s for anyone too old for trick or treating but young enough to still love this holiday.
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Locations

Did you know…

…that some of the best pizza in New York is being served at 79th and Third? Eli’s Nightshift has a wood fired pizza oven and the pies have been flying out of the bar—try a classic Margarita or something more seasonal. Eat in or order out. Include a draft beers made in New York or a cocktail to celebrate the season. You won’t regret it.
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BUTCHER

Let’s talk Turkey

A Free-range turkey is a bird that is not raised in a cage and is free to graze on grasses or grains. Organic means you are getting a Free-range bird raised without the use of antibiotics, steroids or pesticides, a bird raised on an organic and vegetarian diet. Our Heritage turkeys are Bourbon Reds, found wandering the continent when the Pilgrims landed at Plymouth Rock. Raised like an organic bird but without the organic certification. They have a richer, more distinct flavor, more like a game bird, with more lean, dark meat. Can’t decide? May we recommend a call to Mark Reyes or one of the other trusted men in his department?
212 717-8100 ext.9
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FLOWERS

Fall Foliage

In the mood to bring the glorious, cool sunshine and the warm sunset tones of the season to your tablescapes? Let the Eli’s Flower Power team, led by Sarah Wright make you something special - equal parts texture, color, seasonal and lush. Local blooms > and foliage are some of the great pleasures of the season and Eli’s Flower Department is where you’ll find them worked into arrangements and bouquets for giving and gifting (and for spoiling yourself with, too!)
Eli's Flower Shop
 

 What's on Eli's Mind

We call it the hectic season – from here to the end of the year the days are short, and they fly. Apples, from all over New York State shout Fall to me along with wonderful varieties of grapes -- red, green, and nearly black. Squash is everywhere and pumpkins are starting to arrive. Local kale and chard, wonderfully fat pears. There is no time of the year when we can eat more locally and I love the thrum of anticipation I feel for the holidays ahead, each one its own celebration of this glorious season.


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