Cane & Table @caneandtable

caneandtable

Cane & Table Rum, Caribbean vibes.

Cane & Table (@caneandtable) Recent Photos and Videos

  • Y’all been fasting for Easter? Neither have we.
  • Y’all been fasting for Easter? Neither have we.
  • 75 2 3 days ago
  • In honor of Pravda, the Russian themed bar that lived in our space before us we always drink Pinky Down. Down with the bourgeoisie!
  • In honor of Pravda, the Russian themed bar that lived in our space before us we always drink Pinky Down. Down with the bourgeoisie!
  • 131 4 1 week ago
  • 🚨‼️This chicken did not make it across the road, but it was marinated for 24 hrs‼️🚨
  • 🚨‼️This chicken did not make it across the road, but it was marinated for 24 hrs‼️🚨
  • 136 2 2 weeks ago
  • Today we are so excited to announce our new Spring cocktail menu, which has truly been a labor of love for the last 6 months.  Titled “STICKS & LEAVES,” this menu marks our departure from a strict Tiki interpretation and into a realm of something more personal, more affectual. We’re aiming to not only delight your senses, but to also comment on the fleeting nature of the cocktail and the never ending struggle to preserve the nature that creates it.
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.1. The Bleeding Tuna - An all natural recreation of the infamous Bourbon St. Fishbowl, this Rum, Campari, Amaro, and Pomegranate Punch is served with a live moss colony garnish, which lends a nod not only to the fish bowl’s storied creation in a Moss St. shotgun, but also to the new life that springs forth in Spring.
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.2. Would’ve Been Cinnamon - A modern twist on the classic glass of Champagne, this cocktail brings the infusion process table side to explicitly illustrate the ways in which a simple Cinnamon stick’s natural chemistry can alter our reality’s perceived perceptions.
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.3.  Blue Pavo - Named for the peacock’s genus, this Blue Curaçao and Creme de Violette Egg Sour pairs perfectly with our Caribbean vibe while highlighting the classically tropical plumed motif that’s ever present. From the iconic bird of paradise itself to the common palm leaf.
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.4. Scuttlebutt - A recreation of our very own Captain’s favorite celebratory imbibement, this Yellow Chartreuse and Herbal Suze Ginger is infused and garnished with the same birch branches that would have been used to build his ship. A nod to the complexity of ways in which we use nature, both practically and joyfully.
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.5. SAGE ON FIRE - A smoky take on a classic Rum Swizzle, this variation adds muddled moss & mint with a dash of peychaud bitters. A lit Sage Stick garnish not only keeps the spirits at bay (in 1868 a horse valued at $150 did burn alive in a stable fire on property), but also adds a depth of flavor through an olfactory twist.
  • Today we are so excited to announce our new Spring cocktail menu, which has truly been a labor of love for the last 6 months. Titled “STICKS & LEAVES,” this menu marks our departure from a strict Tiki interpretation and into a realm of something more personal, more affectual. We’re aiming to not only delight your senses, but to also comment on the fleeting nature of the cocktail and the never ending struggle to preserve the nature that creates it. . .1. The Bleeding Tuna - An all natural recreation of the infamous Bourbon St. Fishbowl, this Rum, Campari, Amaro, and Pomegranate Punch is served with a live moss colony garnish, which lends a nod not only to the fish bowl’s storied creation in a Moss St. shotgun, but also to the new life that springs forth in Spring. . .2. Would’ve Been Cinnamon - A modern twist on the classic glass of Champagne, this cocktail brings the infusion process table side to explicitly illustrate the ways in which a simple Cinnamon stick’s natural chemistry can alter our reality’s perceived perceptions. . .3. Blue Pavo - Named for the peacock’s genus, this Blue Curaçao and Creme de Violette Egg Sour pairs perfectly with our Caribbean vibe while highlighting the classically tropical plumed motif that’s ever present. From the iconic bird of paradise itself to the common palm leaf. . .4. Scuttlebutt - A recreation of our very own Captain’s favorite celebratory imbibement, this Yellow Chartreuse and Herbal Suze Ginger is infused and garnished with the same birch branches that would have been used to build his ship. A nod to the complexity of ways in which we use nature, both practically and joyfully. . .5. SAGE ON FIRE - A smoky take on a classic Rum Swizzle, this variation adds muddled moss & mint with a dash of peychaud bitters. A lit Sage Stick garnish not only keeps the spirits at bay (in 1868 a horse valued at $150 did burn alive in a stable fire on property), but also adds a depth of flavor through an olfactory twist.
  • 1043 146 3 weeks ago
  • The law is simple, today on National Cocktail day you MUST drink a cocktail. We don’t make the rules, but we do enforce them. 💪🏽
  • The law is simple, today on National Cocktail day you MUST drink a cocktail. We don’t make the rules, but we do enforce them. 💪🏽
  • 240 6 4 weeks ago
  • When flaky is a compliment.
  • When flaky is a compliment.
  • 194 7 1 month ago
  • Looking for a good time? We’ll give you a hand.
  • Looking for a good time? We’ll give you a hand.
  • 128 7 1 month ago
  • Y’all, it’s so beautiful outside!!
  • Y’all, it’s so beautiful outside!!
  • 383 11 1 month ago
  • Lent is upon us and chef @alfredo_nogueira has been working on some of the best veggie and seafood dishes in the city, but maybe we’re just biased ¯\_(ツ)_/¯
  • Lent is upon us and chef @alfredo_nogueira has been working on some of the best veggie and seafood dishes in the city, but maybe we’re just biased ¯\_(ツ)_/¯
  • 106 1 1 month ago
  • It’s almost here! Don’t forget to buy your tickets to The Mardi Gras.
  • It’s almost here! Don’t forget to buy your tickets to The Mardi Gras.
  • 243 6 1 month ago
  • Remnants from our predecessors. We’ve got a few of these beauties scattered throughout the restaurant, so keep your eyes peeled!
  • Remnants from our predecessors. We’ve got a few of these beauties scattered throughout the restaurant, so keep your eyes peeled!
  • 189 1 1 month ago
  • If you DIDN’T hear, Phil the groundhog couldn’t find his shadow a few weeks back, which means winter is nearly over and with it these delicious Carrots En Mole. It’s Phil’s favorite dish. Please don’t disappoint Phil.
  • If you DIDN’T hear, Phil the groundhog couldn’t find his shadow a few weeks back, which means winter is nearly over and with it these delicious Carrots En Mole. It’s Phil’s favorite dish. Please don’t disappoint Phil.
  • 112 0 2 months ago
  • Today marks our sister bar @curenola ‘s 10th anniversary! They practically invented great cocktails, and then we followed suit!
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.Go wish them a congratulations and this Saturday join them for a celebratory party benefiting @hogsforthecause
  • Today marks our sister bar @curenola ‘s 10th anniversary! They practically invented great cocktails, and then we followed suit! . .Go wish them a congratulations and this Saturday join them for a celebratory party benefiting @hogsforthecause
  • 188 1 2 months ago
  • A sample selection
  • A sample selection
  • 388 8 2 months ago
  • Black rice, gold rimmed plate? Okay maybe that’s a stretch but we’ve got no TVs and $5 sazeracs all day!! #boycottbowl
  • Black rice, gold rimmed plate? Okay maybe that’s a stretch but we’ve got no TVs and $5 sazeracs all day!! #boycottbowl
  • 237 3 2 months ago
  • The Hurricane & Table. Prepare to be blown away!
  • The Hurricane & Table. Prepare to be blown away!
  • 267 7 2 months ago
  • Come visit us after the Saints WIN!!! We’ll be serving Happy Hour All Night if they do🍹
  • Come visit us after the Saints WIN!!! We’ll be serving Happy Hour All Night if they do🍹
  • 367 2 3 months ago