Cuisine:

• Fast Food and Hamburgers
• East and West
• Southwest
• Western
• Others
• Breakfast
• Creole
• Contemporary

Elizabeth's Description:
There have been a lot of changes at Elizabeth's since the days when it could be regarded as an underground eatery. Back then, it was best-known to a cadre of neighborhood regulars and those they invited along for breakfasts and brunches of praline bacon, grillades and grits, and calas, the old-fashioned Creole rice cakes. Today, the restaurant retains the air of an unpretentious neighborhood joint, as befits its Bywater location, hard by the Mississippi River levee. But the dining options have been expanded considerably, with a more ambitious dinner menu joining the filling, hearty breakfast, brunch and lunch dishes that made its reputation. Oysters broiled with blue cheese, mirliton (known elsewhere as chayote) crammed with seafood stuffing, and artichokes broiled crisp and topped with manchego cheese now compete with the old favorites. That praline bacon---sweet, salty, crunchy with pecans and bursting with pork fat---remains a star attraction, however, and is available at three meals a day.


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