Business Lunch: Creole Cabana

June 20, 2019

For the jerk chicken and dumplings entree, the chicken is smoked over pecan wood for 90 minutes. Once finished, it is basted with house made jerk sauce and served with a fried-to-order sweet potato dumpling, then finished with vegetable cream sauce, a blonde roux sauce spiked with green peas. (Collin Richie)

The brainchild of Sammy’s Restaurant Management Group, Creole Cabana is a new concept that blends Creole and Caribbean cuisines in a breezy setting that includes a dining room, bar and 5,000-squar…

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Business Lunch: Creole Cabana

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