On March 12, Thomas Wirthlin – owner of Dine Upstate – has rolled out another City Market concept, Cabanas Rooftop Cantina, led by chef Pablo Rendon.
The concept focuses on Latin American cuisine and daiquiris. But you won’t find tacos or fajitas.
Rendon is a classically-trained chef who was born and raised in Ecuador. After attending The Institute of Culinary Arts of Charlotte in 2003, he went back to Ecuador and started a restaurant. The restaurant shut down shortly thereafter.
“I failed the first time,” Rendon said. “I came back after a year and figured out that a restaurant is not just food– A restaurant is about numbers. A restaurant is about good administration. A restaurant is about service.”
Rendon said he needed that initial setback to go back to school, this time in pursuit of food and beverage management.
In 2015, he opened two locations of another restaurant, Smokin’ Barrels, in Ecuador. The two thrived until the COVID-19 pandemic, which had a particularly detrimental effect on the South American country.
“I struggled for a year of my business,” Rendon said. “But there were no outside events. People were scared.”
The restaurants closed by 2022 which led him to Greenville and Wirthlin through Bourbon St. Burgers in Hampton Station. Bourbon St. opened in 2023 with Rendon on the opening staff as a server.
The point of sale system experienced a crash during the first week. During the “all hands on deck” situation, Rendon threw on an apron and jumped in the kitchen.
“[Rendon] started working for me about two years ago at Hampton Station,” Wirthlin said. “I knew he bartended, he served, he worked in the kitchen but I knew that he was more than that.”
The two became friends, which eventually led to Cabanas.
Guests of Cabanas can expect a lively environment and a survey of Latin American food with selections that are somewhat elusive elsewhere. Options include mofongo, Peruvian ceviche and mote pillo, a traditional Ecuadorian dish made with hominy and eggs then topped with a protein of choice.
The window offers four flavors of frozen daiquiri – sangria, pina coloada, mojito and margarita – with seven tropical flavor add-ins. The daiquiris accompany a full bar with signature cocktails and margarita options.
Wirthlin said there will be salsa dancing and occasional salsa lessons. He wanted to establish a concept that would genuinely appeal to the Latino crowd but still fit into his growing portfolio of diverse eateries.
Currently, Dine Upstate operates Bourbon St. Burgers in BridgeWay Station and Simpsonville, Italian eatery Restaurant Rocco, raw bar The Plank above it, Mercato Cafe, BridgeWay Pizza Co., BridgeWay Public House and food hall City Market which encompasses boba, ramen, a sandwich bar and pizza spot.
“I like new challenges but I’m not stuck with one cuisine,” Wirthlin said.
Cabanas will be open seasonally from March until it becomes too cold to enjoy. It is open Wednesday and Thursday from 5 to 10 p.m., Friday from 5 to 11 p.m., Saturday from 11 a.m. to 11 p.m. and Sunday from noon to 9 p.m.
