"The thing to love about Elizabeth's is that somebody there tried to make bacon better".

--New York Times

601 Gallier St. New Orleans, LA  504.944.9272  Open seven days a week.

"The thing to love about Elizabeth's is that somebody there tried to make bacon better. The result is praline bacon — a combination of pecan candy and salty pork . The homely little restaurant in the shadow of the Mississippi River levee is on its second owner since Katrina, but has retained its old chef, Bryon Peck, and much of its old menu: classic grits and grillades and fried chicken livers with pepper jelly."

-NY Times

"The praline-coated bacon appetizer is the celebrated teaser at this bare-bones diner in the Bywater neighborhood. But connoisseurs of preserved meats will flip over the house-cured pastrami (thick-sliced and intensely smoky and spicy), smoked turkey and Italian sausage with red gravy.And out-of-towners longing for classic Southern and New Orleans fare will find a tempting slice of it here, including fried chicken livers with pepper jelly, blue-cheese oysters, chicken-fried steak, fried green tomatoes with remoulade sauce, and catfish po-boys."

-USA Today

"Elizabeth's is deceptively divey. It looks like - hell it is - a neighborhood joint. But it tastes as good as the best haute New Orleans chefs can offer. Be sure to order some praline bacon: fried up in brown sugar and, as far as we can tell, God's own cooking oil. It's probably an utter sin to consume, but y'know what? Consider us happily banished from the garden."

-Lonely Planet

"The average tourist may never get to the Bywater; it's a little out of the way, after all. That's too bad -- they'll miss a true N'Awlins neighbahood, and experiences like Elizabeth's, with "Real Food, Done Real Good," as they say. Like Creole rice calas (sweet rice fritters), a classic breakfast dish that is nearly extinct; the infamous praline bacon, topped with sugar and pecans (aka "pork candy"), which you must not miss (it's served only at breakfast); or stuffed French toast -- pain perdu piled high with cream cheese flavored with strawberries. We could go on, but the menu changes daily, so you might want to call ahead to see what's cooking. We tout breakfast, but lunch and dinner also rock, with specials like pan-seared salmon with Dijon beurre blanc sauce or Southern fried chicken livers with pepper jelly. Out of the way or not, this is one of the city's best restaurants, which is why it's very crowded on weekends. We'll meet you there -- and let's walk back to the Quarter together. Yes, it's a hike, but doable, and we can justify that extra order of praline bacon."

-Frommers

"it's worth traveling to the Bywater (the far eastern end of the city) for "the best brunch in New Orleans." The wide array of regional delights includes grit cakes with tasso gravy, cornbread waffles with a duck and sweet potato hash and the Cajun version of the British classic, bubble 'n squeak (bacon, shrimp and cabbage topped with poached eggs and hollandaise). The savory dishes that are available at lunch and dinner include a BLT made with crisped hog jowls and sautéed boneless chicken with mushroom and tasso sauce. The ambience is as casual as it gets in this old tavern across from the Mississippi that has been converted into a roadhouse."

-opinionatedaboutdining.com