Sunny Spot restaurant

An Imperial Fizz is one of Sunny Spot’s house cocktails. It’s made with rye and Jamaican rum.   (Michael Robinson Chavez / Los Angeles Times)

A plate of house-made carmels with Maldon sea salt and toasted cashews is one of the dessert selections.  (Michael Robinson Chavez / Los Angeles Times)

Choi’s Sunny Spot restaurant in Venice serves Jamaican-style cuisine, including this burger garnished with tomato jam, arugula, cheddar and herb mayo.   (Michael Robinson Chavez / Los Angeles Times)

A Sunfire Salad with butter lettuce, radicchio, arugula, cauliflower, grapefruit, goat cheese and chili vinaigrette.  (Michael Robinson Chavez / Los Angeles Times)

A Queens Dark Sizzle comes with a sprig of mint and is served ice cold.  (Michael Robinson Chavez / Los Angeles Times)

An order of pineapple lollipops with chile salt is one of the starters.  (Michael Robinson Chavez / Los Angeles Times)

Yucca fries with banana Thai basil ketchup is one of the side dishes offered.   (Michael Robinson Chavez / Los Angeles Times)

Alex Mackenzie uses an exotic wood swizzle stick on a cocktail. Mackenzie says that an education in the varieties of rum is essential for working the bar at Sunny Spot.   (Michael Robinson Chavez / Los Angeles Times)

The whole roasted red snapper is one of Choi’s most spectacular dishes.   (Michael Robinson Chavez / Los Angeles Times)

A 32-ounce porterhouse steak is sliced and reconstructed.   (Michael Robinson Chavez / Los Angeles Times)

Nick Velloff, right, Christian Johanssen and Amanda Rantuccio try the offerings at the bar.  (Michael Robinson Chavez / Los Angeles Times)

The Fleur-De-Lis is a mix of gin, hibiscus, honey Chartreuse and lemon.   (Michael Robinson Chavez / Los Angeles Times)