Скачать или смотреть The Best Grilled Cheese in NYC is at Fat Fowl | Best Dish Ever

Tourists and locals alike begin lining up outside Fat Fowl about an hour or so before it opens for business. The food stall is tucked inside Dekalb Market in downtown Brooklyn, buzzing with people waiting for their chance to try Chef Shorne Benjamin's famous oxtail grilled cheese.

There's two reasons this sandwich draws so much attention: First, Chef Shorne says the oxtail grilled cheese is a true culmination of his experiences living in the Caribbean and in the U.S. His love of both cultures shines through his cuisine.

In this episode of Best Dish Ever, Ian Martin (IG/TikTok: @Imma_Eat_This) takes us behind the scenes for a special look at what makes the Grilled Cheese at Fat Fowl one of the first ever to be nominated Best Dish Ever — and why it means so much to Chef Shorne. He grew up on the island of Saint Lucia eating his grandmother's home cooking, including braised oxtail.

“She was my private chef, and she pretty much nurtured me with food and love,” he said. "I remember she had a restaurant and she was feeding people and making everybody happy. I just wanted to continue that legacy." Chef Shorne migrated to New York in 1999 with hopes of getting into finance but transitioned to culinary arts shortly after his arrival.

Timestamps:

0:00 - Intro: The Comedian's Take on Oxtail Grilled Cheese
0:10 - Meet Ian: Food Enthusiast on a Quest for NYC's Best Grilled Cheese
0:35 - Meet Chef Sean: The Passion Behind Fat Fowl
1:00 - Chef Sean's Inspiration: From Saint Lucia to New York
1:20 - The Creation: French Culinary Techniques Meet Caribbean Flavors
1:40 - Oxtail Grilled Cheese: Braising, Sauce, and Caribbean Spices
2:20 - Building the Sandwich: Sourdough, Tomato Jam, and Gouda Cheese
3:00 - Ian’s Reaction: Experiencing the Oxtail Grilled Cheese
3:45 - Chef Sean’s Mission: Elevating Caribbean Cuisine
4:20 - Chef Sean Reflects: The Simple Yet Complex Flavors
4:35 - Ian’s Verdict: The Best Grilled Cheese in NYC
5:00 - Final Thoughts: Taking the Experience Home

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