America's Best Brunches

Elizabeth’s Restaurant: New Orleans

It’s been a Bywater classic for more than 15 years, surviving Hurricane Katrina and practically reinventing bacon (more on that later). Travelers who don’t venture far enough from the French Quarter to visit this whitewashed roadhouse are missing out on longtime chef Bryon Peck’s rich local dishes: Eggs Sardou, with creamed spinach and artichokes, and Cajun “Bubble and Squeak,” with bacon, cabbage, shrimp, poached eggs, and hollandaise sauce. Save room for Elizabeth’s original side dish of praline bacon topped with sugar and pecans.

Standout Dish: Sweet potato and duck hash, served atop a cornbread waffle, with pepper jelly.

601 Gallier St.; (504) 944-9272; elizabeths-restaurant.com; Saturdays and Sundays, no reservations