"Real food, done real good" is the motto at Elizabeth's, where the vinyl-print tablecloths look just like grandma's and breakfast is the most important meal of the day. The menu offers everything from po'boys to a stellar seared duck. The fried-oyster po'boy is huge and irresistible. The staff is spunky, and so is the Bywater neighborhood clientele. Weekend brunch is served from 8 am to 2:30, and includes "lost bread" (also known as French toast), "red neck eggs" (fried
green tomatoes with poached eggs and hollandaise), and a traditional country breakfast with a smoked pork chop. The praline bacon is a must. Breakfast is served every weekday as well, from 8 am to 2:30 pm, and has almost the same options. Reservations are accepted only for dinner.