In the French Quarter, at Cane & Table, Chef Alfredo Nogueira's seasonally-driven, costal inspired menus marry Caribbean flavors with Cuban influences. He takes a straightforward approach and is authentic to both his heritage and the region, utilizing culinary traditions that are now en vogue but that New Orleans cooks have been using for centuries, from whole-animal utilization to preserving and pickling. Our bartenders are not only masters of the classics, but also leaders and innovators in the cocktail community, having enjoyed recognition from the likes of Esquire, Southern Living, and Food and Wine Magazine. Cane & Table was also named a semi-finalist for the James Beard Foundation for ‘Outstanding Bar Program.
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