Eli's Table

About Eli's Table

Everything at Eli's Table is about a commitment to excellence, purity and elegance. Eli Zabar has employed chef John Carr, who worked at Sfoglia prior, who has created a menu with market-to-table dishes that are simple and uncomplicated, created from fresh, seasonal ingredients, many of which come from Eli's own rooftop garden on 91st Street. The wine list, curated by Randall Restiano, features mostly wines from Burgundy, Piedmont and small champagne houses. The dining room is airy and spacious with a mural that depicts the Côte d'Or of Burgundy. There is a wine bar at the front of the restaurant with large windows offering a view of a bustling Third Avenue.