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. 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 4 pm-7 pm: 1/2 price apps, $4 vodka
Tues 4pm-7pm: 1/2 price apps, $4 bourbon
Weds 4pm-7pm: 1/2 price apps, $5 wine by the glass
Thurs 4pm-7pm: 1/2 price apps, $3 margaritas
Fri 4pm-7pm: 1/2 price apps, $4 rum
Thu., Nov. 28, 11:30 a.m.-8 p.m. 2013
See all past events at Eli's Table »