Sunday’s are Better at Elliott’s

There’s a reason Sunday roast is a tradition — it’s the one meal built for slowing down, pulling up a chair, and letting everyone at the table linger a little longer. At Elliott’s, we’ve built ours to be worth clearing your whole afternoon for.

The Roast

Our short rib spends 12 hours braising low and slow until it falls apart at the touch of a fork. It sits on a bed of onion soubise, silky and sweet, with brussels sprouts roasted for a little bite and char. On the side: sebago potatoes crisped in beef tallow and finished with thyme, golden on the outside and soft all the way through.

It’s the kind of plate that gets passed around, argued over, and ordered again next week.

12-hour braised short rib — onion soubise, brussels sprouts Crispy beef tallow sebagos — thyme

$32 

Every Sunday from 5pm

This one’s not a once-off — it’s on the menu every Sunday, so it can become a standing date. Come for the first one to see what the fuss is about. Come back because it’s yours now.

Book your table for Sunday roast — $32, every Sunday at Elliott’s.