In the heart of Finneytown, a neighborhood just 20 minutes north of downtown Cincinnati, lies a culinary treasure that’s redefining the local food scene. On a recent episode of “Diners, Drive-Ins and Dives,” Guy Fieri took a flavorful journey to Big Jay’s Place, a restaurant blending Caribbean soul food with Cincinnati flair. Here’s a detailed look at Guy’s visit, the remarkable dishes, and the passionate chef behind it all.

Big Jay’s Place: A Fusion of Cultures

Big Jay’s Place isn’t just any restaurant; it’s a melting pot of cultures and flavors. Chef Jason Howard, affectionately known as Big Jay, grew up in Cincinnati, went to college in Texas, and met his wife, who hails from the Virgin Islands. His mother’s roots go back to Antigua, making the restaurant a delicious crossroad of Caribbean and American influences. Guy Fieri sums it up perfectly: “It’s a Caribbean soul food type place mixed with Cincinnati flair.”

The Pandemic and a Culinary Mission

The onset of COVID-19 brought challenges, but Big Jay’s Place turned adversity into an opportunity to give back. “When COVID hit, we had a freezer full of food and no way to get it out. I said, ‘What if we were getting food to kids if they’re not going to get that?’” recalls Chef Jason. This heartwarming initiative to feed the community during tough times exemplifies the spirit driving Big Jay’s Place.

The Oxtail Dinner: A Comforting Classic

One standout dish on the menu is the Oxtail Dinner, which includes oxtails, mac and cheese, and collard greens. The preparation begins with a dry rub made of salt, black pepper, granulated garlic, basil, allspice, Sazon seasoning, Goya, and brown sugar. The oxtails are then marinated with fresh garlic, Worcestershire sauce, Browning sauce, soy sauce, cilantro, bell peppers, onions, and carrots before being seared and simmered with Scotch bonnet pepper sauce and beef stock for about five hours.

Chef Jason pairs these succulent oxtails with mac and cheese, starting with a mixture of heavy cream, salt, black pepper, granulated garlic, and cheddar cheese. The dish is completed with elbow macaroni, shredded cheddar, powdered Parmesan, chili flakes, Cajun seasoning, and Monterey Jack cheese.

The collard greens are equally tantalizing, made with a blend of dry spices like basil, Goya seasoning, allspice, and red Sazon. These are sautéed with onions, cilantro, garlic, and ginger, and finally simmered with kale, collards, and chicken stock.

Guy Fieri is blown away, saying, “There’s cheese in the mac and cheese; that’s more cheese than you get on nachos!” He also remarks, “You just wrecked southern greens for me.” The praise continues with his final verdict: “Oxtails are awesome, very tender, well-flavored. The collard greens are great, and the mac and cheese is off the chain.”

The Caribbean Plate: A Trip to the Islands

Another star of the episode is the Caribbean Plate, featuring jerk shrimp and ginger cabbage. The dish starts with a pineapple jerk glaze made from pineapple juice, molasses, jerk seasoning, Scotch bonnet pepper sauce, soy sauce, garlic, and a mix of basil, allspice, salt, pepper, and brown sugar. The ginger cabbage is sautéed with onions, bell peppers, cilantro, Sazon, basil, Scotch bonnet pepper sauce, salt, pepper, ginger, garlic, and allspice, then cooked with chicken stock.

The shrimp are seasoned with jerk spices, basil, salt, and pepper, then cooked with garlic and chicken stock. The final plate includes rice, ginger cabbage, and jerk shrimp topped with the pineapple jerk glaze and green onions.

Guy’s reaction is pure delight: “The shrimp are cooked perfectly… This cabbage is spot on. You’re crushing that!”