Infused with seaside charm no matter where you’re seated, Cabana is a slice of tropical paradise. Once we had parked in the lot behind their patio, my friend and I took to exploring. Upstairs is the Shark Bar, an event space complete with a disco ball and enormous shark suspended from the vaulted ceiling. From the first floor accented with shiny gold leaves and the brightly hued abstract paintings of the backroom to the resort-like outdoor Beach Bar boasting round white picnic tables and umbrellas, I knew we were in for a treat setting foot inside the Newport restaurant.
There are seating options for all styles of diners – whether huddling around a high-top or being social at the bar. We opted to settle into a comfy booth by the window so we could watch passersby stroll bustling Broadway, while singing along to the popular ‘70s and ‘80s hits that played overhead.
Our server Holland’s enthusiasm was contagious as he listed a range of food and drink recommendations. We started with a couple of bevvies to sip while thinking over our dinner options – and we loved our drinks. The Passion Spritz is a bright orange, pleasingly fruity and tangy selection that tastes like summer in a glass, with a splash of Aperol to counter the sweetness of passion fruit and Prosecco. Almost any drink on the menu can be served as a mocktail, so we also tried the Painkiller sans-alcohol, which was reminiscent of a piña colada with blended pineapple, orange, nutmeg, and coconut cream.
Enticed by all of Holland’s suggestions, and encouraged by his assurance that “You can’t go wrong!” with seafood apps, we finally decided on a round of Stuffed Clams and Sauteed Littlenecks. I thoroughly enjoyed assembling the lemon and garlic-seasoned meat of the littlenecks onto buttery, crunchy grilled sourdough bread. The clams were spicy and sweet, with a squeeze of lemon adding a yummy tartness.
Appetites whetted, next came an entree of Steak Frites, a hearty and juicy bistro filet topped with melt-in-your-mouth blue cheese; sauteed greens and mushrooms on the side soaked up the juices, creating a burst of umami, nicely accompanied by a side of baby potatoes with ketchup. We also raved over the Shrimp ‘n Grits: creamy, buttery, and smooth, with well-seasoned jumbo shrimp.
One more cocktail – the Spicy Guava Margarita – with lime, guava, and jalapeño-infused tequila, sweetened by a hint of agave was pure delight. We dug into the Apple Bread Pudding, a soft yet thick base with caramel, topped with tangy apple slices, served with a scoop of ginger ice cream on the side. It was the perfect note to end an evening that felt like an island vacation.
140 Broadway • 401-324-5167
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