WELCOME BACK ! WE HAVE MISSED YOU ! ! ! WE HAVE WORKED HARD TO MAKE ELI'S THE SPOT TO ENJOY A GREAT AND SAFE DINING EXPERIENCE. PLEASE FOLLOW THE GOVERNOR'S ORDER TO WEAR MASKS WHEN NOT EATING & TO PRACTICE SOCIAL DISTANCING TO KEEP OUR GUESTS AND STAFF SAFEMenu Menu
"Like Block Island, Eli's is a small, relaxed retreat. Their Asian-inspired comfort food and ethereal bread pudding are reason enough to board the ferry." Rhode Island Monthly.Take Out Menu Take Out Menu
Eli's is a fun, much loved, small bistro located on Chapel Street in the heart of Block Island's historic Old Harbor. Eli's opened its doors in 1994 and was named as a tribute to the original owner's beloved Black Lab, Eli.
In 2000 local Innkeepers Brad & Anne Marthens, in partnership with Executive Chef Edward Moon purchased the restaurant from the original owner, Dave Silverberg. Eli's was always the place they loved to go and enjoy an evening out when not at work at their property, the Atlantic Inn. Working with many of the original staff, they were able to continue and expand on Eli's tradition of highly creative and delicious menu items, a warm and welcoming feel, great drinks, wines and a love for dogs!
In March of 2017, long time Eli's Bartender and local Realtor Rosemary Tobin officially came on board as one of the owners and, with Brad and Anne, are ushering Eli's into its next chapter.
Constantly striving to offer fresh, innovative locally sourced cuisine, craft cocktails and its famous welcoming fun atmosphere; Rosemary, Brad, Anne and the extraordinary staff look forward to welcoming you to Eli's.
Erika Monat, our Executive Chef, started her career as a culinary student at Southeastern Voc. Tech in Easton, MA from 2009 until her graduation in 2013. She then moved on to New England Culinary Institute in Vermont for two years. On her first year at NECI, she started her internship at Eli's and has been here for the last five seasons. She has worked her way up to Executive Chef; and she enjoys working in our small kitchen. Eli's local atmosphere, and the freedom to showcase her creativity on the menu, help her to be in tune with her love of being a Chef. Erika lives on Block Island 9 months of the year with her dog Creme, and in Massachusetts in the winter. Her favorite things about Block Island are the close knit community, beautiful beaches and amazing views; especially during sunset.
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a medium-bodied, delicate, dry earthy wine with hits of licorice, blueberries and blackberries, excellent with beef, salmon or tuna, and Bao Buns