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Elizabeth's

Don't leave the neighborhood without swinging by this homey corner restaurant for fried chicken livers with pepper jelly or lacquered praline bacon, baked in brown sugar with crumbled pecans and tasting—if you can imagine it—like pig candy. The hand-lettered sign, swaying when the breeze blows off the river, promises REAL FOOD DONE REAL GOOD. For weekend brunch, order “red neck eggs” (poached and served over fried green tomatoes with grits) and sweet rice fritters called calas, a nearly extinct regional specialty.