Downstairs at the Jamaican Jerk Pit in downtown Ann Arbor.

Melanie Maxwell | AnnArbor.com

Calypso music, the sun shining on the beach and the sound of waves washing up on the shore are the inspiration for food with a Caribbean flair at Jamaican Jerk Pit.

I've passed by this tiny spot, easily missed on Thayer Street, across from Hill Auditorium, many times, always curious about the cuisine. So I was delighted to have the chance to finally stop by.

I presumed, based on the exterior, that this wasn't large enough for seating. But it's deceiving; there are a few tables on the first floor, and then a staircase leads you down to a roomy, cozy area with a counter where the chef prepares the food, along with several more tables. The restaurant has been around for seven years, though Jamaica native Robert Campbell took it over one year ago, adding more menu items — including curry goat, curry chicken, roti, and stewed oxtail, along with more salads and vegetarian items.

Bright red, yellow and green adorn the walls, along with a Bob Marley poster. Fake palm trees, a leaf-shaped ceiling fan and black and white tile floors are also part of the decor. It's rustic but warm, resembling a beach shack.

Jamaican Jerk Pit features an unusual (for Ann Arbor) assortment of food that expertly melds a range of spice combinations. Using vegetables as well as beef, fish, chicken, pork and goat, there are island-style entrees as well as beach sandwiches, salads, appetizers and soups.

Beef patties are among the appetizers at the Jamaican Jerk Pit in downtown Ann Arbor.

Melanie Maxwell | AnnArbor.com

Campbell explains that he uses many herbs and seasonings. The Jerk chicken, for example, includes 12 to 15 different spices and herbs. For the jerk dishes, the meat is marinaded, then seasoned; it sits two to four hours before it's grilled. My son quickly devoured his enormous portion of jerk chicken.

We ordered a sampler that provided a chance to taste a variety of the appetizers. That included coconut shrimp, jerk wings, codfish fritters, and plantains. The shrimp was a highlight, so sweet and syrupy it could almost pass for dessert. The same can be said for the gooey, warm plantains. Spicy wings were moist and flavorful, and the codfish fritters weren't too greasy, enhanced even more by the southwestern and piña colada dipping sauces. Everything had a refreshing, different mix of flavors that was especially pleasing to the palate. And most everything was somewhat spicy, despite the fact that I requested many of the dishes mild. It seems a fundamental component of what's served here.

Even standard vegetable bowtie pasta, served in a cream sauce, was presented with an innovative twist over the traditional Italian version, due to the onions, peppers and blend of island spices, topped off with cabbage and carrots. The jerk cheeseburger was more exotic than the plain American hamburger. Made with an assortment of island spices and served on a fresh roll, it was enormous, and quite good, accompanied by fries. The fresh tilapia sandwich was equally good.

Vegetable roti was perhaps the largest of our dishes, an enormous tortilla-like pancake stuffed with carrots, potatoes, onions, peppers, thyme and garlic. It was hearty, filling and tasted great.

The only weak spots in the meal were the Caesar salad, which suffered from lettuce that was limp and appeared spoiled, and the pumpkin soup, watery and lacking the same punch as many of the other dishes.

To wash down the spicy food, I enjoyed the fruity beverages, especially the bubbly, non-alcoholic kola champagne and the guanabana nectar.

Dessert was a treat. The key lime pie was tiny, so small it was worth fighting for, with a powdery graham cracker crust and refreshing, creamy filling. The rum cake resembled a light pound cake, and you could find the rum taste heavily laced in the nut topping.

Servers were cheerful and helpful. I thoroughly enjoyed my visit to the world of Caribbean food. It almost made me feel like I was on vacation.

Julie Halpert reviews restaurants for AnnArbor.com.