Hot, flavorful dishes with attitude emerge from the restaurant where New Orleans' French Quarter meets New York City's Hell's Kitchen. NYC's best Cajun chef, Greg Tatis trained with legendary Cajun Chef Paul Prudhomme in New Orleans for eight years. Chef Greg's recipes include Cajun favorites such as jambalaya and alligator sauce piquant as well as NYC tough-crowd favorites like roasted pecan crab cakes with saffron cream sauce and blackened portabello mushrooms with smoked salmon salad.