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New Orleans attracts the hordes with its triple threat of live jazz, cheap drinks and excellent food. Delta Grill combines all that and more under one tin roof. Behind the burners is chef Gregory Tatis, who worked at legendary K-Paul"s and knows his Cajun eats. The good times get rolling with a mountain of popcorn crayfish with rémoulade,{/I} or crab cakes rolled in roasted pecans and topped with saffron cream sauce. Even big eaters will have a hard time finishing the blackened filet mignon with garlic mashed potatoes or a pork chop with corn-bread stuffing. A mini cauldron of jambalaya overflows with spiced-right rice, green peppers, ham and andouille sausage, and it"s topped with chicken fingers. Want to feel the burn? Ask for the Cajun six-pack: a wooden crate filled with six different hot sauces.

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