Every city has one definitive breakfast destination.  For New Orleans, it is Elizabeth's.  There is Brennan's, of course, but they are for special occasions when someone else is treating. 

Sadly, Elizabeth just serves breakfast / brunch on the weekend.  There are enough temptations on the menu for breakfast Monday thru Sunday.

I started with boudin balls - rolled balls of boudin sausage, coated with corn flour, fried and served with creole mustard.  Then onto a huge portion of grillades and grits - Elizabeth's version is a braised beef steak in a rich creole gravy, atop creamed grits. 

They were nice enough to show me a few other dishes - from the top on the right - eggs florentine with fried oysters; Cajun bubble and squeak with cajun bacon, cabbage and shrimp; their incredible praline bacon; and fried green tomatoes.

To start things off, a ghetto mimosa - so named because it is prepared with cheap champagne and served in a plastic glass.

December 2008