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Cabana Restaurant Review: Cabana has maintained a busy hum for several years in Hillsboro Village, thanks to pretty young people who come here to find each other over drinks. Chef and co-owner Brian Uhl calls on Tennessee farmers to truck in what’s fresh each week. Start with the Kentucky bacon sliders, crab hushpuppies or venison carpaccio. Sweet tea-infused smoked chicken with Tennessee cheddar scalloped potatoes and green beans, or blackened catfish with red beans and rice satisfy larger appetites, while build-your-own pizzas and “martini meals” such as crispy wasabi shrimp are a tasty safety cushion if you’re thinking mostly of drinking. The mostly American wine list deals chiefly in popular, well-recognized labels. The banana pudding isn’t a bad choice at all for dessert, but then neither is the daily cobbler. Think it over.