What kind of recipes spring from a restaurant said to be the spot where New Orleans' French Quarter meets New York City's Hell's Kitchen? Hot, flavorful dishes with attitude and punch. Yo, Blacken This! includes original recipes from the best Cajun restaurant in New York City. Chef Greg Tatis, a native New Yorker, trained with legendary Cajun Chef Paul Prudhomme for 8 years at the famous K. Paul's in New Orleans. He then returned to New York to open the Delta Grill in December 1997. His recipes include Cajun favorites with a personalized interpretation such as jambalaya, crawfish etouffee and alligator sauce, blackened portabello mushrooms with smoked salmon salad and pepper crusted duck breast in raspberry sauce. The Delta Grill is a comfortable, funky roadhouse-style restaurant within spitting distance of Times Square and NYC's theater district. Patrons are likely to look up from their Fried Green Tomatoes and Dixie beer on any given night to see the starting lineup from the New York Knicks, actors, rappers and movie critics. Yo, Blacken This! features the story of this exciting little reataurant along with great southern recipes with unmistakable New York attitude.