Fredo began working with CureCo. first when he accepted a role with Neal Bodenheimer and Matt Konhke to helm the kitchen of Cure, and later Cane & Table which opened in 2013. Cane & Table has been named one of the “Five Best New Cocktail Bars in America.” by Bon Appétit, cited as one of the best establishments in America by Food & Wine, Esquire Network, Eater, and THRILLIST and one of the best new bars in the South by Garden & Gun and Southern Living. Cane & Table was also named a semi-finalist for the James Beard Foundation for ‘Outstanding Bar Program” in Additionally, in 2018, Cure received the James Beard Foundation Award for “Outstanding Bar Program” in the country.
At Cure, Fredo’s small-plate centric menu is designed to complement the bar’s hyper-seasonal, craft cocktail menu while spotlighting the best of New Orleans ingredients and purveyors. In the French Quarter, at Cane & Table, his seasonally-driven menus are coastally inspired and marry Caribbean flavors with Cuban influences. He takes a straightforward approach to be 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.