Business Lunch: Creole Cabana

June 20, 2019

Creole Cabana Business Lunch — 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)

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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-square-foot patio overlooking an adjacent beach volleyball facility, further adding to the beach vibe. The main dining area offers a quiet

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