When it comes to island flavors, Trey Lamont doesn’t play around. The Seattle-born chef knows how to coax them into a crock of mac and cheese, say, or a rack of smoked ribs. Six years ago, he and his partners started selling Caribbean food out of a roving truck, Papa Bois. Now Lamont throws down Caribbean-inspired dishes in Belltown, where the sunshine-yellow walls and turquoise seating feel more tropical getaway than Northwest dining. A half chicken, fried and spiced with a secret jerk rub, arrives on a cutting board, knife protruding from its center—a definitive step away from portable food truck fare. Solid margaritas and a rotating mojito double down on the vacation vibes.