This classic Middle Eastern treat is made with heart and passion. Our certi ed, all-natural chicken breasts are marinated for 24 hours, grilled until tender brown, and braised until just falling apart. It is then sliced thin, and assembled into a freshly grilled pita that is brushed with garlic lime cream sauce. It is topped with fresh tahini, homemade citrus garlic pickled cabbage, and a fresh veg- etable and herb medley (parsnips, zucchini, parsley, mint, peppers, fresh squeezed lemon, tomatoes, cucumbers, & banana peppers).
A local favorite and original- get one while they are available because they go fast! We mix blueberries into the locally sourced meat, and then butter y the brat for caramelized avor. It’s topped with bacon, hash browns, peppers, onions, pancake croutons, and pepper jack cheese- and it’s all on top of a freshly made Detroit hoagie bun.
Another Middle Eastern favorite! We take 80/20 ground top round, and blend it with fresh onions, herbs, and seasonings for 24 hours. Then we form it into little meat loaves. It’s pan seared, placed on a grilled pita, and brushed with our signature garlic lime cream sauce. Lastly, it’s topped with tahini, tomatoes, homemade pick- led cabbage, Geilow pickles, cucumbers, and raisins.
This unique, versatile treat can be served as a wrap, on a brioche bun, or simply assembled on a dish! It is mari- nated for 24 hours, pan seared, sliced thin, and cooked in our homemade whiskey BBQ sauce. It’s piled high with sweet potato slaw (made with sweet potatoes, red cabbage, and apples), and topped with sautéed peppers, onions, and pepper jack cheese. This dish is sure to have you wanting more!
We start off with highly requested Koegel pork or beef dogs , and cook them to a crisp brown. Our Detroit sourced hot dog buns are brushed with a special blend- ed butter and toasted on both sides. The outcome is a toasty, hot, avorful hot dog that’s accompanied with fresh toppings, and served with pride. Even a hot dog needs special care and attention to be amazing!
These dogs are made with pride by a local butcher. We butter y them, sear them to perfection, and top them with our signature sweet potato slaw (additional to go sides of slaw are also available). We add peppers, onions, bacon, whiskey BBQ sauce, & pepper jack cheese and BAM!—you’re hooked!
This dog is butter ied, seared, and paired with our red cabbage slaw. We use fresh kraut from Lexington, MI, and add horseradish hash, honey, and pretzels. We serve it in a waf e cone. It’s a killer creation!
We marinate seasoned beef for 24 hours in light chipo- tle peppers, brown sugar, and bourbon.. It’s formed into 1⁄2 lb. patties, and they’re pan fried. We sauté our red cabbage slaw (made of apples, onions, parsnips, and red cabbage). The brioche bun is buttered and toasted, lay- ered with the beef patty, a thin layer of pickled cabbage, the slaw, peppers, onions, whiskey BBQ sauce, melted pepper jack cheese, and fresh sliced tomatoes.
Eli's puts hospitality before anything else, serving Smiths Creek with a smile, while cooking up comforts with ingenious tweaks to every little detail. Patty melts get finished with cheddar jack and scrambled eggs, pot roast gets paired with pineapple ginger relish and trapped on a jalapeño bun, and peach segments finished off bbq chicken wraps.
The final detail getting fine-tuned is the customer service itself, which excels beyond expectations every time, making each interaction the most important one of the day. So come on down to Eli's to feel important. And most importantly, get fed really well.
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