* Click here for rating key
Cabana Restaurant Review: Cabana's busy hum is due largely to the pretty young people who come here to find each other over drinks. Lots of large windows create a dynamic design that's modern to the core. Cabana really does have cabanas, able to seat from two to 12 persons. These semi-private booths are equipped with pillows and curtains, and each has its own TV and iPod/music player hook-up. Chef and co-owner Brian Uhl calls on Tennessee farmers to truck in what’s fresh each week. Start with the Kentucky bison sliders, crab hush puppies or barbecue pork wontons. Sweet tea-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 lobster Brie mac 'n' cheese are a tasty safety cushion if you’re thinking mostly of drinking. The mainly American wine list deals chiefly in popular, well-recognized labels. The peanut butter pie paired with banana pudding cake will give the meal an Elvis-inspired ending.