Opened in 1996, "Real food, done real good" is the motto at Elizabeth's in Bywater. One of the most talked-about brunch spots in the city, everyone raves about owner and Chef Bryon Peck’s praline bacon, a combination of pecan candy and salty pork fried in brown sugar. But don't leave without trying the Duck Waffle with sweet potato and duck hash piled atop a cornbread waffle with a pool of pepper jelly in the center. Bryon employs classic French techniques to refine such traditional Louisiana fare as classic grits and grillades, fried chicken livers with pepper jelly, blue-cheese oysters, chicken-fried steak, fried green tomatoes with remoulade sauce, and catfish po-boys