Rahim Mohamed didn't just invent a sandwich. He accidentally built a cultural landmark out of chopped meat and mozzarella sticks. If you’ve spent any time on TikTok or walked through Brooklyn’s Red Hook neighborhood, you’ve likely seen the line snaking out of Red Apple Deli. It’s chaotic. It’s loud. It’s exactly what a New York bodega should be, but with a viral twist that changed how we think about "chopped cheese."
Most people know it for the catchphrases. "Sure, sure!" and "Don't forget the bev!" have become part of the internet’s permanent lexicon. But the Ocky Way is more than just a meme. It’s a specific, maximalist approach to deli cooking that spits in the face of traditional culinary boundaries. It’s basically what happens when you let a teenager’s wildest snack cravings dictate a professional grill menu. Honestly, it shouldn't work, yet people travel from different continents just to get a taste of a burger topped with pancakes.
The Man Behind the Grill: Rahim Mohamed
Rahim, better known as "Ocky" (a slang derivative of the Arabic word Akhi, meaning brother), didn't start out trying to be a celebrity. He’s a Yemeni immigrant who took over a standard neighborhood deli. For years, he served the community the usual suspects: bacon, egg, and cheese (halal style), turkey subs, and cold cuts.
Then came the customizations.
The Ocky Way started when customers began asking for "something different." Rahim began saying "Sure, sure" to every weird request. Want a chopped cheese on a honey bun? Sure. Want french fries and mozzarella sticks tucked inside your wrap? Sure. This "yes-man" energy on the grill created a feedback loop. The crazier the sandwich, the more people filmed it.
Why the "Bev" is Non-Negotiable
You’ve seen the videos. Rahim finishes a massive, calorie-dense mountain of food, wraps it in foil with surgical precision, and then leans over the counter. "Now we gotta get the bev," he says. In New York, the "bev" (beverage) is the essential counterpart to a heavy deli meal. Usually, it's a tropical Calypso lemonade or a classic soda. It’s the palate cleanser for a sandwich that weighs three pounds.
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It sounds simple, right? But this ritualized service is why his shop succeeded where others failed. He turned a transaction into a performance.
The Anatomy of an Ocky Way Sandwich
What actually goes into these things? It’s not just "everything." There’s a method to the madness at Red Apple Deli.
Take the flagship "Ocky Way" chopped cheese. You start with the standard ground beef on the griddle. You chop it up with onions and peppers. But then, things get weird. Rahim often adds mozzarella sticks directly onto the grill. He might throw down some hash browns. Sometimes, he replaces the hero bread with toasted pancakes or even glazed donuts.
The seasoning is heavy. The cheese is melted until it’s a structural component of the meat. And the "Ocky Sauce"—a secret blend that looks suspiciously like a mix of mayo, ketchup, and various spices—ties the whole mess together. It’s greasy. It’s salty. It’s peak comfort food.
Wait. Is it healthy? Absolutely not. It’s a cardiovascular dare. But that’s sort of the point. You don’t go to the Ocky Way for a salad; you go because you want to see if a burger topped with a fried egg and mozzarella sticks actually tastes good (spoiler: it usually does).
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The Economics of Viral Bodegas
From a business perspective, what happened at Red Apple Deli is a fascinating case study in "social currency." Before 2021, the deli was a local spot. After the TikTok explosion, the demographics shifted.
- Tourism: People now include "Red Hook Deli" on their NYC travel itineraries alongside the Empire State Building.
- Branding: Rahim transitioned from a cook to a brand. He has merchandise. He has millions of followers.
- The Ripple Effect: Other bodegas across the five boroughs started offering their own "Ocky Way" items to keep up.
This isn't just about food. It's about how the internet can take a hyper-local micro-culture—the NYC bodega—and export it to the world. It’s a form of "glocalization." The food stays local and authentic in its grit, but the audience is global.
Dealing With the Hype and the Critics
Success brings headaches. If you visit today, you’re going to wait. The line can be an hour long on weekends. Some locals complain that their "regular" spot has been invaded by influencers who film their food for ten minutes before even taking a bite.
There’s also the question of price. An "Ocky Way" sandwich isn't the $6 chopped cheese of yesteryear. When you add pancakes, extra meat, and three types of fried appetizers into a single roll, the price climbs. Some argue it’s lost the "everyman" appeal of the bodega.
But talk to Rahim, and he’s still the same guy. He still greets regulars with the same energy he gives the cameras. He’s managed to maintain his soul while becoming a digital icon, which is a harder tightrope to walk than most people realize.
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Common Misconceptions
- "It’s just for TikTok": No, the food is actually seasoned well. Rahim knows his way around a flat-top grill.
- "Everything is on pancakes": You can get anything you want. The pancake/donut stuff is just what goes viral.
- "It’s a franchise": While there are copycats, there is only one original Red Apple Deli in Brooklyn where Rahim does his thing.
How to Actually Order Like a Pro
If you’re planning a trip to Red Hook, don't just walk in and look confused. The shop is small and the pace is fast. Know what you want before you reach the front.
If it's your first time, go for the Chopped Cheese the Ocky Way. It gives you the full experience without being too experimental. If you’re feeling bold, try the Chicken Cutlet on Pancakes. It’s basically a handheld version of chicken and waffles, but with more cheese and a lot more personality.
And for the love of everything holy, don't forget the bev. If you don't pick a drink, the experience isn't complete.
The Lasting Legacy of the Ocky Way
We see trends come and go. Remember the Raindrop Cake? The Cronut? Most of those feel like relics of a specific era. But the Ocky Way feels different because it’s rooted in a real New York institution. The bodega is the heartbeat of the city.
Rahim took the most basic element of New York life—the deli counter—and turned it into a stage. He proved that you don't need a Michelin star or a massive marketing budget to change the food scene. You just need a grill, a catchphrase, and the willingness to say "Sure, sure" to the most ridiculous sandwich ideas on the planet.
Next Steps for Your Visit:
- Check the hours: Red Apple Deli is usually open late, but the "Ocky Way" experience is best during peak afternoon hours when Rahim is likely to be there.
- Bring Cash: While many places are digital now, having cash in a Brooklyn bodega is always a smart move to keep the line moving.
- Explore Red Hook: After you eat, walk down to Louis Valentino Jr. Park and Pier. It’s one of the best views of the Statue of Liberty in the city, and you’ll need the walk to digest that sandwich.
- Be Respectful: Remember this is a working neighborhood deli. Be cool to the staff and the regulars who are just there to buy a gallon of milk.