E.A.T., Eli's first shop, is still a showcase for his original ideas: salads made in small batches several times a day; overstuffed sandwiches on very thin, very good bread; and tender, flaky croissants. This attention to detail, this careful thinking about how to refine an idea, remains Eli's signature today. Breakfasts from Eli's bread, butter and jam to caviar omelets; soups, sandwiches, salads, and hot and cold dishes from blinis to roast chicken all day; sweets and savories at teatime; and dinners from grilled swordfish to veal chops.