Cabana

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.

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.