Cane & Table sits in the French Quarter on Decatur Street, with a courtyard that anchors the space. In the kitchen, chef Alfredo Nogueira — a New Orleans native of Cuban descent — builds seasonally-driven menus that lean coastal, mixing Caribbean flavors with Cuban influences drawn from his mother's and grandmother's home cooking alongside a Cajun sensibility. The approach favors older New Orleans techniques: whole-animal butchery, preserving, and pickling.
The bar works in a style it calls "Proto-Tiki," built around rum and pulling from Caribbean drinking traditions that predate the 20th-century tiki movement rather than from it.
Regulars have gravitated toward the rice dishes, pork skin, and Brussels sprouts on the food side, with steak and shrimp also drawing mention, while brunch has become its own draw alongside the cocktail list.
The bar works in a style it calls "Proto-Tiki," built around rum and pulling from Caribbean drinking traditions that predate the 20th-century tiki movement rather than from it.
Regulars have gravitated toward the rice dishes, pork skin, and Brussels sprouts on the food side, with steak and shrimp also drawing mention, while brunch has become its own draw alongside the cocktail list.