Eli’s Table continues the legacy of the old Joseph’s Restaurant, a long-time downtown breakfast and lunch favorite. The decor is fresh and contemporary, but the old breakfast favorites remain, like eggs Benedict loaded with filet mignon, gigantic powdered sugar-dusted pancakes, and omelets stuffed with everything from spinach and mushrooms to crab and ricotta. At lunch, there are generous salads and creative sandwiches like filet and brie, pastrami and bacon, and a salmon BLT. Scott Vosburgh recently took over the kitchen and he’s begun putting his own twist on the contemporary bistro offerings. On the appetizer menu, oyster stew and grilled shrimp on grit cakes join gorgonzola fondue with bacon, potato wedges, and apples for dipping. The entrées are still big and solid, featuring spiced pecan salmon, fennel-rubbed duck breast, and a 16 oz. wet-aged Cajun ribeye. It may feel like two different restaurants rolled into one, but whether you’re in the mood for a hearty, casual lunch or a more upscale yet comfortable meal, Eli will set you a table. —Robert Moss Dish (Winter 2013)
Benedicts for breakfast, soup and sandwiches for lunch, and crowd-pleasing entrees for dinner like pork chops, lemon chicken, and seafood fra diavolo.
Features: Sunday Brunch, Lunch, Saturday Brunch, Dinner, Breakfast
Hours: B, L, & D. Weekend brunch.
Mon, Tues, Weds, Thurs, Fri 5 pm-7 pm: 2 drinks of the day, one will be $3 and the other will be $6