Elizabeth's has been serving breakfast and lunch in Bywater under a philosophy that predates its current chef: "Real Food Done Real Good," a slogan brought to the restaurant by founding owner Heidi Trull. Chef Bryon Peck kept it, along with the mission behind it — everything made from scratch, from burgers to seafood to handcrafted cocktails, served in what Peck describes as a low-key room with plenty of neighborhood funk.
The kitchen's praline bacon has become its calling card, alongside boudin balls and rotating seafood specialties. Blue Plate Specials round out a menu built for a neighborhood crowd as much as visitors passing through.
Elizabeth's operates under the Peck Restaurant Group, tucked a few blocks from Bywater's busier corridors.
The kitchen's praline bacon has become its calling card, alongside boudin balls and rotating seafood specialties. Blue Plate Specials round out a menu built for a neighborhood crowd as much as visitors passing through.
Elizabeth's operates under the Peck Restaurant Group, tucked a few blocks from Bywater's busier corridors.