The pecan and sugar-lacquered bacon that made the New York Times stop and ask 'why hasn't anyone done this before?' Sweet, salty, crispy, and sticky all at once. It's the breakfast side that makes you reconsider what breakfast bacon can be. Order extra because it vanishes.
Tips from diners
Order extra — two or three pieces. One is never enough, and the kitchen sells out by noon.
Bring this to friends — the bacon is so good they have a mail-order program now.
The signature dish that defines Elizabeth's — fried oysters (the best in the city, according to multiple reviews) sit atop creamed spinach with a silky hollandaise that coats poached eggs. The fried oysters are the revelation: they're cooked to crispy perfection and add briny sweetness to what would be a standard eggs Sardou. Reviewers consistently say the oysters are cooked perfectly and the ratio of sauce to egg is what makes it worth the line.
Tips from diners
Arrive before 10:30 am on weekends — this dish sells out by 11 am most days.
The fried oysters are the star here — they're crispy, sweet, and unlike any other oyster preparation in the city.
Ask for the sauce on the side if you're sensitive to richness — the hollandaise is generous.
Fried Creole sausage and rice balls served with pepper sauce.
Tips from diners
Order these as a starter while you wait for your main — they come out hot and fast.
Breaded and fried green tomato slices served with remoulade.
Tips from diners
Order this as a side to any main — the tangy remoulade cuts through rich dishes.
The runner-up signature dish — crispy-on-outside, fluffy cornbread waffle topped with roasted sweet potato and shredded duck that's been cooked until it shreds easily. The contrast of sweet potato, savory duck, and buttery cornbread is why locals return weekly.
Tips from diners
Pair this with the praline bacon — the sweetness of both plays together.
The cornbread waffle is crispy and buttery — ask for a side of their hot sauce.
Opened in 1998 in Bywater by Chef Byron Peck, Elizabeth's runs on the philosophy 'Real Food Done Real Good.' The restaurant has earned USA TODAY, New York Times, and Lonely Planet praise for made-from-scratch comfort food ranging from housemade sausages to fried green tomatoes. The fried oyster eggs Florentine is the NOLA twist on eggs Sardou that defines the restaurant.
Friday-Sunday 8 am-2:30 pm. Arrive before 10 am to avoid a 30+ minute wait. No reservations for small parties.
Parties of 10 or more can call ahead to reserve. They serve one menu (no picking) for groups, so confirm dietary restrictions ahead.
The walls are covered with local art — the restaurant is a neighborhood gathering spot. Go hungry, go early, and plan to sit elbow-to-elbow with locals.
Page last updated: