Tropical chicken with guava, ginger and pineapple in a sauce served with rice and peas and fried plantains beside a glass of passionfruit and pomegranate juice. (Christina House / For The Times)
A Jamaican pattie filled with ground beef and Jamaican seasonings and a glass of passionfruit and pomegranate juice as served at Sattdown Jamaican Grill. (Christina House / For The Times)
Chef and owner Tony Hyde cooks in the Sattdown Jamaican Grill kitchen. (Christina House / For The Times)
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Oxtails with herbs and sauce, the chef’s specialty, is served with rice and peas, mixed vegetables and fried plantains. (Christina House / For The Times)
Zoieel Hyde, 7, passes near a sign from his father Chef Tony Hyde on the front counter at Sattdown Jamaican Grill in Studio City. (Christina House / For The Times)
Roti with veggies served with a glass of passionfruit and pomegranate juice. (Christina House / For The Times)
