CoconutCakeWe’re proud to participate in James Beard Eats Week: 11 days of dining, celebrating James Beard and his great cooking legacy. Guests can enjoy a delicious James Beard inspired lunch from  April 26 – May 6, 2019, (Monday- Friday only) from 11am to 2pm

“As a bakery, we focused on dessert first and were happy to discover that James Beard’s favorite cake was a coconut layer, one of our family favorites as well.” said Marc Schulman, president of Eli’s Cheesecake.  “I have never forgotten my early birthday cakes. Blessed with an insatiable taste for coconut, I always wanted a cake piled high with it.” James Beard, James Beard’s American Cookery.   Eli’s Coconut Cake would surely have been coconutty enough for the great chef.  Eli’s confection is comprised of five layers of coconut cake, frosted with coconut buttercream, and covered with toasted coconut. ($4.50 per slice)

TamalesTwo main courses, Tostadas De Piccadillo: Tostadas with picadillo (ground beef), pickled red onion, watercress, crema, and salsa verde ($7.95) and Homemade Chicken Tamales with Romesco Sauce ($2.50), both inspired by Nopalito: A Mexican Kitchen (2018 James Beard Foundation Cookbook Award Winner) will also be offered.

“Having the City of Chicago, along with Choose Chicago and the Illinois Restaurant Association host The James Beard Foundation for its 29th Annual James Beard Awards is a huge vote of confidence recognizing Chicago as a culinary center.” added Schulman.

Only available April 26-May 6, Monday-Friday, 11am-2pm at Eli’s Cheesecake Cafe, 6701 W. Forest Preserve Drive in Chicago. Please call 773-205-3800 for more information, or for reservations.

Toatadas