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.
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