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