Restaurant Gems: Breadfruit offers tropical delights

Up until a few years ago, Jamaica-born Dwayne Allen, 37, worked at City Hall. That's where he had a midday epiphany: He noticed that there were no interesting places to eat lunch in downtown Phoenix.

So in 2008 he decided to open a Caribbean outpost on a quiet side street a few blocks north of Van Buren. Today, there seems to be a cool island breeze running through this part of town.

His homeland fare hits all the tropical buttons. His signature dish is a pair of rum-coated sea scallops, plump and moist, glazed with a spicy jerk rub and skillet-seared. But don't overlook the other appetizers, like plantain avocado spring rolls.

Then follow up with zesty main dishes like jerk prawns, coconut-curried tofu or curried chicken and dumplings. Feeling adventurous? Get the steamed fish in banana leaf.

Thirsty? Last December Allen added a lounge called the Rumbar, a relaxed, make-yourself-at-home spot with the largest collection of rums in Arizona - more than 100 varieties.

For connoisseurs, Allen recommends a rum flight: three half-ounce pours of high-end sipping rums. But let's face it, rum is the foundation of some of the world's classic cocktails, and they're all here: daiquiri, mojito, Cuba libre, pina colada, and mai tai.

Allen suggests you try the Rumbar's showcase cocktail, derived from a family recipe. It's a mood-enhancer called the Kingston Rum Punch, put together with two kinds of rum, four kinds of fruit juices (pineapple, orange, lime, passion fruit) and a touch of grenadine. Yo ho ho!

Details: 108 E. Pierce St., Phoenix. 602-267-1266. thebreadfruit.com