Simple food, simple thinking. Chef Brian Uhl looks at the small mound of fragrant vegetables on the plate at Cabana and pronounces them “squash casserole.” No highfalutin title, no gussied-up nonsense from this classically trained chef. Grilled trout arrives embellished with a smooth crab-corn ragoût.
Cabana co-owner Randy Rayburn donates 1% of his annual profit to America's Second Harvest and other community efforts. "The blessings come back to me many times over," says Randy.
Grilled venison, with a coffee-cocoa rub and no gamy tinges, is complemented by a sweet potato-heirloom apple risotto. Here’s our favorite: Tennessee Sliders, sweet potato biscuits with ham from Benton’s (a Tennessee treasure featured by many top chefs) and house-made peach preserves. Before 10 p.m., this place concentrates on dinner; then it turns hip and clubby.
Sit at traditional tables or cocoon in private, curtained cabanas that seat up to 12 and include MP3 hookups and flat-panel TVs. Just don’t forget to eat. “It’s casual Southern comfort food,” says Brian. Put the emphasis on the word “comfort” and you’ll be giving thanks. 1910 Belcourt Avenue; www.cabananashville.com or (615) 577-2262. Opens at 4 p.m. Entrées start at $10.95. • Giving Back Cabana co-owner Randy Rayburn donates 1% of his annual profit to America’s Second Harvest and other community efforts. “The blessings come back to me many times over,” says Randy.