15 Aug Eating (and of course Drinking) in New Orleans: Cane and Table
The owners, Neal Bodenheimer and Kirk Estopinal, of Cure and Bellocq in New Orleans, opened their newest spot Cane and Table, just in time for Tales of the Cocktail. And, we are thankful they did so.
Of course, it was a bit difficult to find with the nondescript entrance, especially with the line for another restaurant blocking the door- But, we found it.
Located on Decauter Street in the French Quarter, the space was formerly Pravda, a Russian-themed bar, and was allegedly a mafia hangout that was closed for illegal prostitution in 1951. This new rum-centric bar is better suited for the space that looks like an old Spanish cantina.
Managing Partner Nick Detrich, also known as the “rum guy”, presented us with the cocktail list that features Rums from the Pacific, Cuba and Jamaica. There are 9 cocktails on the menu and we couldn’t decide where to begin.
First round: For the first round, we wanted cocktails that were crisp and tart, perfect to wake up the palate.
Daiquiri #4 (Flor de Cana 4 Year Rum, Nicaraguan Dry Rum, Maraschino Liquor) – this classic cocktail was not on the menu but it was a perfect cocktail to begin the night with – tart with the sweetness of cherry on back palate
Boss Colada (Fresh Pineapple, Bittermens Baska Snaps, Ron del Barralito Rum, Lime, House Orgeat, Peychaud’s Bitters) – both sweet and tart from the pineapple with hint of bitter on finish
Bricktop (Broker’s Gin, House Cherry Bounce, Lime, Lemon Peel) – House Cherry Bounce is a cherry/spice infusion into rum or brandy which blended with the gin makes it the perfect Gin cocktail, herbal, crisp and tart
Danish Fly (Giffard Banane del Bresil, Krogstad Aquavit, Lemon, Grenadine) – tastes like mom’s banana bread
Round 3: We were enjoying the cocktails so much we ordered our third round.
Last Island (La Chouffe Cour Rhum Agricole Blanc, Yellow Chartreuse, Lime, House Pineapple Syrup) – super citrus and tart
Raisin Cain (Banks 5 Rum, Cuttierrez Colosia OIoroso Sherry, Venilla, St Ango Bitters, Orange Oil) – great caramel notes
Round 4: After finishing 3 rounds, we realized that there were only 4 more cocktails to taste on the menu. So, we decided that our goal was to taste every cocktail on the menu.
He Manhattan (El Dorado 5 Year Rum, Plantation Overproof Rum, Carpano Antico, Cacao Nib, Lemon, Sweetened Condensed Milk, Herbsaint Legendre) – licorice, coffee notes, creamy with herbal finish
Improved Bombo (Smith & Cross Navy Strength Rum, Plantation 5 Year Rum, Peirre Ferrand Dry Curacao, Bittermens Tiki Bitters, Nutmeg) – an old fashioned with sweet spices
Round 5 (the final round)
Red Wedding (Campari, Frangelico, Cruzan Blackstrap Rum, Lemon) – bitter
Valeria Gorge (Portal Tawny Port, Banks 7 Year Rum, Lime, Fresh Coconut Water, Vanilla, Angostura Bitters) – port vs coconut, rich but light
In the end, we tasted all 9 cocktails on the menu, plus one extra one! We enjoyed all of them but our favorites were the Boss Colada, Bricktop, Danish Fly, Raisin Cain and Valeria Gorge.
Of course with all of the cocktail drinking, we also enjoyed food form the Caribbean-inspired menu. Focusing on the small plates, each dish was hearty and full of clean flavors.
Fresh Puffed Pork Skins with Curried Jerk Seasoning – so crunchy that they crackled in the mouth. the bowl is huge and as two people, we could barely get through half of the bowl – and not for lack of trying!
Crispy Beer and Rum Ribs with Papaya Chutney and House Chili Sauce – crispy batter with sweet and spicy topping with tender meat below
Cangrejitos (Rangoon Style Louisiana Blue Crab, General Joe’s Sauce) – ideal bar food – fried with meaty crab inside and a sweet sauce
Green Papaya Salad with Butter Poached Shrimp, Fish Sauce Vinaigrette, Fresh Chili – the fresh papaya salad and buttery shrimp kept the chili from overpowering the dish