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The Delta Grill

Experience real New Orleans-style food at the Delta Grill, a bit of the Big Easy in the heart of the Big Apple.
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The Delta Grill
NEW ORLEANS FARE: Paired together, the Jambalaya and a Hurricane drink make for a dynamite combination at Delta Grill, a place that recalls every inch of New Orleans’ good times. (Edward Dai/The Epoch Times)
8/12/2008
Updated:
8/12/2008

Experience Real New Orleans-Style Food with Friendly Smiles

<a href="https://www.theepochtimes.com/assets/uploads/2015/07/hrrcane_medium.jpg"><img src="https://www.theepochtimes.com/assets/uploads/2015/07/hrrcane_medium.jpg" alt="NEW ORLEANS FARE: Paired together, the Jambalaya and a Hurricane drink make for a dynamite combination at Delta Grill, a place that recalls every inch of New Orleans' good times. (Edward Dai/The Epoch Times)" title="NEW ORLEANS FARE: Paired together, the Jambalaya and a Hurricane drink make for a dynamite combination at Delta Grill, a place that recalls every inch of New Orleans' good times. (Edward Dai/The Epoch Times)" width="300" class="size-medium wp-image-63827"/></a>
NEW ORLEANS FARE: Paired together, the Jambalaya and a Hurricane drink make for a dynamite combination at Delta Grill, a place that recalls every inch of New Orleans' good times. (Edward Dai/The Epoch Times)
The Sous Chef greets you and proudly explains the different dishes all while outlining the down to earth, rustic style cooking, which is characteristic of Cajun cuisine. Everyone from the manager to the servers understand what it means to be hospitable. Everything about the atmosphere looks and feels New Orleans. Here, there is no ego.

A statue of Louis Armstrong stands in the corner, wearing Mardi Gras beads while live musicians use spoons and a washboard to play Zydeco music straight out of Louisiana. Drinks are as Cajun as they come with the famous Louisiana beer Abita, and dare I mention the Hurricane?

The Sous Chef, Ignacio Castillo, who interned with the famous New Orleans chefs, Paul Prudhomme and Susan Spicer, presented to us some of the food typically served at the Delta Grill.

We started with the Grilled Alligator and Smoked Pork Sausage, which is prepared in its natural casing and served with Creole mustard dipping sauce, followed by Crawfish Popcorn and Fried Pickles, both served with remoulade sauce.

Next on the list were Jambalaya Wontons stuffed with chicken and pork andouille sausage, which has a pungent, smoky and heavily spiced snap to it.

Next up was Crawfish Pie mixed with three different types of cheeses: mascarpone, cheddar, and gruyere—giving a rich, flavorful taste to this unique pie, which is actually referred to as cheesecake in Louisiana.

We also had the chance to sample the Sticky Chicken Fingers battered in almonds and coconut smothered in a zesty marmalade, and finally, fried okra. If your mouth isn’t watering yet, then imagine all of those different flavors blended into one hearty meal.

One must not leave the Delta Grill without the bread pudding dessert, served warm with rum sauce, ice cream, and whipped cream. For the less adventurous there is always key lime pie.

THE VERDICT: A great meal for the price.  A semi-casual place that can be enjoyed either alone or with company. A comfortable place to relax for the corporate professional, or the theater-goer. They also have wheelchair acess. Two thumbs up for price, food quality, and service.

Brunch ranges from $7.00-$15.00 per person, Dinner from $20.00-$30.00. Live music Friday and Saturday night as well as Brunch on Sunday.

Delta Grill
700 Ninth Avenue at 48th Street, New York City
(212) 956-0934

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Nadia Ghattas
Nadia Ghattas
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