Tags: Bar, Locally Owned, Restaurant


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“Real Food Done Real Good” was a slogan that was brought to Elizabeth’s with the First owner, Heidi Trull. I really liked this slogan and decided to keep it. My personal mission was to make everything from scratch. This means bringing in great product and treating it with the most care and creativity that it deserves. We do this, while creating a comfortable low key atmosphere with plenty of neighborhood funk…a place for everyone that is approachable and reliable. From our burgers to our finest sea food dishes and hand crafted cocktails, we strive for excellent techniques and great personal service.

— Chef Bryon Peck

1996 – Elizabeth’s started in 1996 with Heidi Elizabeth Troll as a catering kitchen and quickly became a neighborhood hit for a cheep breakfast and huge lunch portions.

1998 – Praline bacon was born…and Saturday brunches became a big hit. Chartres St. and the neighborhood were going through major transformations (lake Charters as we called it then). Chartres St. went through a two year construction project that was enough to kill any entrepreneurial spirit…but that didn’t happen.

2000s – The new decade came and things were really doing better. Joe and Heidi get pregnant and decide to sell the business and leave new Orleans to raise there son.

2004 – Chef Bryon Peck is hired to bridge the sale to Floyd Mclamb and Stewart Anthony in order to keep the food consistent.

2005 – As we were completing some of the first renovations, we were hit with Hurricane Katrina. Chef Bryon Peck was displaced for nine months and the restaurant ran war torn like so many others in the months after the storm.

2006 – Floyd and Stewart sell the restaurant to James (Jim) Harp and Holy Lafevers. Realizing Chef Bryon Peck’s importance to the operation, Jim brings Bryon back to put together the food and crew. Full swing Sunday brunches and dinners are begun and the restaurant begins to soar.

2008 – Bryon’s unbelievable food and vision cause sales to double and our local/national reviews go off the chart. Executive Chef Bryon Peck is made a Managing partner.

…and we are continuing to grow and get better every day.



601 Gallier St
New Orleans, LA 70117
(504) 944-9272?


Marigny / Bywater / St Roch


Tuesday – Friday
11:00 am – 2:30pm

Tuesday – Saturday
6:00pm – 10:00pm

Saturday and Sunday
8:00am – 2:30pm