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This lofty restaurant on the second floor of Eli’s Vinegar Factory opens exclusively on weekends, and serves American brunch made with stellar homegrown ingredients—the produce here comes straight from their rooftop greenhouses. Omelets made with Hudson Valley Eggs arrive light and fluffy, albeit with a meager amount of classic fillings like wild mushroom and spinach or roasted tomato and goat cheese. The highlight of the menu is the smoked fish platter; stacked with shredded whitefish, thick slices of buttery sturgeon, and the famous Nova, smoked in New York according to Eli’s own family recipe. Coffee is exceedingly good, and outside the dining room, weekend shoppers can pick up to-go cups of the bold and spicy brew. — Benjamin Kneen

Reservations are only accepted for parties of six or more.

Smoked fish plate, $17