(fun upbeat music) - [Kae] Hi, I'm Kae Lani Palmisano.

Each week, three different guests recommend their favorite restaurants, then try each other's picks and come together to tell us what they think right here on "Check, Please."

Hi, I'm Kae Lani Palmisano and welcome to "Check, Please," the show where regular people from all over the Philadelphia area recommend and review their favorite restaurants.

So here's how it all works.

Every week we have three guests.

Each guest recommends their favorite restaurant, and then the other two go check them out to see what they think.

This week, life and long-term care insurance consultant Jeff Podraza says he knows the best place to kick back and relax for Sunday brunch.

But project management consultant Sherrise Rowe raves about the Jamaican food at her pick.

Up first, though, animation producer Michael Kaufman says nothing brings him to life like the Vietnamese dishes at his favorite spot.

For shareable dishes in a lively atmosphere, he heads to Gabriella's Vietnam.

(cheery music) - [Thanh] My name is Thanh Nguyen.

I'm the chef/owner at Gabriella's Vietnam.

Gabriella is my daughter's name.

That's my first daughter.

She's 12 years old now.

I want she know I always love her and remember her in my head.

I see a lot of Vietnamese restaurant open, but they keep open the same thing.

They just do the same thing, menu, everything the same.

And for me, I say, "Okay, I will do it different."

I do whatever Vietnamese restaurant, they don't have it, I will do it so people will know more about Vietnam.

Here I will bring all the different dish very popular in Vietnam to here.

So whoever want to try, they can try it here first.

So when they travel to Vietnam, at least they know what is that and they don't scare to try it.

My favorite thing to be in the restaurant is I can say it satisfies myself 'cause I love to cook.

I think that's my favorite thing to be a chef and work in the restaurant.

- Michael, you said that Gabriella's is really memorable.

What about your first visit stuck with you?

- Everything.

I feel like when I walked into Gabriella's, it was so warm and vibrant.

The staff there, the wait staff was just so accommodating and so nice.

I really feel like from the moment we sat down, it was just so fun.

The food was, like I said, I've never tasted food like that before.

That's the first thing that hit me.

- This time around you started off with the savory crepes?

- Yes.

- [Kae] How were they?

- Amazing.

So usually crepes I feel like are soft, and these were kind of crispy on the outside, and it had mint and a basil.

- [Jeff] And the coriander and it's great.

- [Michael] Yeah, everything together.

And I just feel like those flavors are flavors that I don't often have.

And there were not enough crepes on the plate.

- (laughs) Should've gotten another round.

- [Michael] Yeah.

- [Kae] Jeff, you tried the savory crepes too.

What did you think?

- We did, they were great.

I agree with Michael.

Sometimes a crepe is just, you think of it just something just sits there.

And these were crispy with not only the crepes, but some of the other dishes.

You had the plate full of fresh herbs.

They were able to make a vegetarian version for my daughter and son-in-law who were with us.

They were very accommodating.

- [Kae] Sherrise, you kicked off your meal with the water fern dumplings.

What did you think of those?

- I did.

Yeah, so I thought the water fern dumplings were great.

It was a nice little bite just to get you ready for the main course.

Overall, I thought the spices were fresh.

It came with a mint shrimp, which added a nice texture.

But what was great is that the appetizer came with a sauce, a fish sauce that was spicy, but it wasn't too overbearing.

The dried herbs in terms of the pork and the onions, it was just a really nice combination.

- Oh yeah, a lot of the dishes come with fresh herbs.

And I know you were really struck by the herbs that were offered.

- I was, they just really added a lot to the meal with that, also with the winter flounder, which was our entree.

With the vermicelli and the herbs and the fish was just amazing.

- [Michael] See, I have to go back because you both now have had things that I haven't had, and I'm like, "What is that?"

- That's the reason to keep going back is to try new things.

A staple dish that I feel like is one of their most popular, the shaken beef.

- Yes.

- Did you have that?

- I had that.

- Did we all have that?

- We did.

- We did.

Okay, so this was a flavor explosion is what I'd like to describe it as because not only was to me the meat cooked perfectly, it was so tender and savory, but a little sweet.

I think it had tomatoes and onions and the cucumbers.

And however they spiced that, or seasoned it, I should say, was just something I've never experienced before.

Maybe I should get out more, but I think that this was hands down my favorite.

My favorite.

- The marinade and the seasoning on that were just, were fabulous.

And I joke, as we walked in, they had a little blackboard in the front that said, it described the shaken beef, and it said the ingredients, the ginger, the garlic, and it says sexy, sexy beef.

And I said... (all laughing) I don't normally order a lot of beef when I'm out, but I saw that.

I said, "Let's see how sexy it is."

And it was.

- We're sold on it.

- [Jeff] It was over the top sexy, sexy beef.

- And Sherrise, you got it too.

What did you think?

- Yes, I loved it.

Like you said, it was definitely an explosion of flavors.

It was just a great combination with the sauce that they gave.

- It was nice and balanced.

- It was balanced.

It was nice, it was savory, and you still got a little bit of spice, so I enjoyed it.

- And you dined with your daughter and son-in-law, who are both vegan.

- Yes.

- [Kae] And the restaurant was really great about making accommodations for you.

- They were, they were.

They made an accommodation on the crepes.

They did on the water fern dumplings as well, because it comes with a...

The pork and shrimp crackling that's normally part of it, they put that in a separate bowl.

But then there are other vegetarian things on the menu, the vegan hot pot, which is a mushroom broth with tofu and bok choy, which was delicious.

The lemongrass tofu they had, we all shared.

And even just something as simple as the tiny little sauteed bok choy was just great.

- And Michael, you got the seafood fried shrimp as well, and that had a unique presentation.

- [Michael] Yeah, it came on a banana leaf, which was beautiful.

I again asked the server like, "What's your most popular fried rice?"

And she recommended the seafood fried rice, and it was amazing.

I have never had fried rice like this.

It was a little sticky, but it was also light, and everything in it just meshed so well with the rest of our meal.

I highly recommend that also, if you go back.

- Did anyone here get desserts?

- [Jeff] We got desserts.

We shared a caramel flan, and there was a cheesecake, and I can't remember now what the topping was.

It was a creme brulee cheesecake.

That's what it was.

That's what put it... Yeah, so it had the little creme brulee on top, good firm cheesecake on the bottom.

- [Kae] Ooh, as in the little, you can tap it with a spoon and it cracks a little bit?

- Yeah, exactly.

- [Kae] Oh, that's fancy.

- Exactly, that's what it was.

- And in terms of the value, Sherrise, do you feel as though the prices were on point?

- Oh definitely, especially for the, the portions and the quality of food that you got.

As far as the staff is concerned, I found them to be just very energetic and helpful.

The exposed kitchen really offers an opportunity for people to feel invited.

And so it really created a sense of belonging, and so I'm happy that I had the opportunity to dine there.

Enjoyed it.

- It's almost like you're getting a homecooked meal.

- Oh yeah, I agree with you.

- [Michael] In someone's- - [Sherrise] Kitchen.

- Yeah, in someone's kitchen.

And you're having that exposure and the...

It just feels like there's a lot of love there, which is the reason why I love this restaurant.

The love breeds the love I guess.

- [Jeff] Yeah, they're passionate about what they do, and the food is exceptional.

And like you said, we think of bahn mien or pho, and we don't have any exposure to Vietnamese beyond that, and I think the chef calls it Vietnamese street food, and it's like, that's a pretty good street.

- [Michael] Yeah.

(all laughing) - Well Michael, this was your pick.

Sum it up for us.

- If you want to try something different and not be disappointed, Gabriella's is the place.

- Sherrise, what are your final thoughts?

- My final thoughts is if you wanna feel included and a part of an experience, it's definitely the place to be and just getting an overall global feel of Vietnamese food in general.

- And Jeff, what are your final thoughts?

- Yeah, definitely exposed to new types of Vietnamese food, just exceptional flavors in every dish, great accommodating staff and a lot of energy in the room.

- Plan your own visit to Gabriella's Vietnam, located at 1837 East Passyunk Avenue in Philadelphia.

272-888-3298.

Reservations are accepted, and the average tab per person without drinks is $35.

Jeff Podraza is a big fan of the brunch fare at his favorite spot.

And the best part, they're also a bakery.

For breakfast and baked goods in an airy environment, he recommends Cake in Chestnut Hill.

(light breezy music) - [Grey] My name is Grey Heck, and I am the owner of Cake.

We serve breakfast and lunch and we make everything from scratch.

It's not fine dining, it's not diner foods, it's kind of in the middle of that.

We have this beautiful environment here in an old greenhouse that was actually functioning as a greenhouse originally.

I have an amazing staff here.

Both the front of the house and the back of the house are really lovely, wonderful, warm, kind people who I love coming to work with every day.

I also really enjoy the community that surrounds us and having a lot of regulars and having really good close relationships with those people for going on to 17 years now.

- Jeff, breakfast is the most important meal of the day.

Why do you kick it off at Cake?

- Well, there are some times where you want to go out and just have a quick diner breakfast, and there are plenty of places to do that.

But there's some days you just want to be able to linger in a nice place and have something that's a little bit elevated over your normal breakfast or brunch fair.

And for that we love Cake.

- And of course, as you say, they are also a bakery.

And this time around you started off with the croissant.

- [Jeff] We don't often do the croissant because we're always looking forward to breakfast.

It was very good, like everything else they do here.

- [Kae] Was it flaky on the outside, soft on the inside, very buttery?

- [Jeff] Oh, very much so.

Yep, absolutely.

- [Kae] And speaking of butter, I know Michael, you got some kind of coffee cake.

- The vanilla coffee cake really caught our eye, and when we sat down, it was the first thing we ordered.

And without having to ask, Jamie our server, who was great, she heated up the coffee cake and brought it right to us with two pieces of butter underneath it to melt the butter a little bit.

So when we took it out, we could spread it on immediately, and it was excellent.

It was the perfect way to start our meal for what was to come.

- And of course, they also have brunch and lunch options.

And I know Sherrise, you started your meal with the cob salad.

- Yes, the cob salad was great.

One of the great features with that salad, it was a great portion size, and they do a little sneak peek of laying the dressing at the bottom.

When I first got the plate, I was like, "Oh, where's my dressing?"

It was well organized and neatly plated.

And once you mixed everything up, the dressing was like a nice surprise.

So it wasn't overwhelming and I enjoyed it.

- [Kae] Jeff, for your entree, you got a few things.

I know there was a garden frittata thrown into the mix.

Walk us through your meal.

- [Jeff] Yep, the garden frittata, it tends to be my go-to there.

We were there with two other friends of ours.

Our friends had the breakfast burrito, which is another choice of mine if I'm going there really hungry.

And then there was a brioche french toast.

- [Michael] We got the breakfast burrito.

We got the breakfast sandwich.

- [Kae] And quiche of the day.

- [Michael] And the quiche the day.

- [Kae] That's what you were raving about.

- [Michael] And all three were amazing.

I actually ordered the burrito to go 'cause I was like, "I'm gonna have this later."

And I ended up eating the whole thing.

(chuckles) It was delicious.

So yeah, the quiche of the day was a quiche with, I think mozzarella, peppers and sausage, and it was, it was as if my grandmother made it for me.

It was flaky, but crisp.

It didn't fall apart.

It was really nice crust, which is my favorite part.

And then the egg itself and the cheese and the sauces was just really, really savory, which is also my favorite.

And it was filling and was the perfect portion, and I loved it.

Also shout out to that breakfast sandwich because I've never had a breakfast sandwich on a hoagie roll.

And it was great.

'Cause usually when you have a breakfast sandwich, sometimes for me, who is a very messy eater, I spill on myself constantly.

Usually they'll fall apart or ketchup or something will get on me, and this really held it together.

Yeah, we ate all three.

- It's not on a tiny English muffin.

You've got something that will hold it all in.

- Yeah, it was hardy.

- And Sherrise, how was the burger?

- [Sherrise] The burger was excellent.

The surprise with the burger was the bread.

So I found that to be just a nice fresh texture.

The meat quality was great.

The cheddar, I got the cheddar cheese, but honestly the star of that burger was the fresh bread.

- Jeff, what did you get for dessert?

- If I have room and I think about eating dessert, I will get either the carrot cake, or there's usually in the top a little tart that says Citron on it.

It's sort of like the cake in "Alice in Wonderland."

It says, "Eat me."

It's like I've got to.

It's like it's calling my name.

I've never been led astray by the bakery case.

- Sherrise, what did you think of your chocolate chip cookie?

- Listen, I thought it was the best chocolate chip cookie I've ever had.

It was definitely a mix of sweet and salty, and I enjoyed it.

- Now Michael, I know you've got some particular cookie preferences.

- I do.

- What are your tasting notes of these chocolate chip cookies?

- Okay, so if I'm gonna eat a cookie, a chocolate chip cookie, I kind of want it to be a little bit thicker with a crispy outside and a warm gooey inside.

So these cookies were flat and salted on top, which is my wife's favorite.

So she absolutely, she was like, "These are the best cookies I've ever had."

And I was like, "I could use a little bit more chunk."

(chuckles) - That's fair.

In the landscape of cookies, there are all different kinds, and you just have a different preference of cookie.

- That's right.

- Sherrise, what did you think about eating in a Victorian greenhouse?

- I loved it.

So I was... My seat was right next to the stone water fountain, so sitting there, having my salad and taking part in just a wonderful dining experience.

I had fresh lemonade, and it just felt like I was sitting in my own personal greenhouse.

Overall, I just thought it was a great experience.

The palm trees inside added such a great warm feel.

I felt I was back home in Florida.

- And Michael, what did you think about the staff?

Were they helpful?

- Love them.

My coffee was never not filled.

Also, her name was Jamie, and she was very, very accommodating.

Came over, talked to us a lot.

I asked for a billion napkins, she brought them.

(all laughing) I did make a mess.

- And she didn't judge.

- [Michael] She did not.

We were in a no judgment zone.

It was great.

They really, really took care of us.

- That's a great sign when you remember the staff's name too.

- Exactly.

- Well Jeff, Cake was your pick.

Sum it up for us.

- Every once in a while, we all need a place where you can just sit down at a counter and get a plate of bacon and eggs put in front of you.

But if you really want a nice breakfast or brunch experience in a bright, airy room, nice service, great choice of entrees, and again, the pastry counter, Cake's the place to go.

- [Kae] Sherrise, sum it up for us.

- I would say it's a great place to have that American brunch experience and grabbing some chocolate chip cookies on the way home.

It was a great time.

- [Kae] And Michael, bring it on home for us.

- I would say if you want to have a little self-care, this is the place to go and nuzzle up with your coffee and your coffee cake or your breakfast burrito and breakfast sandwich.

- Satisfy your brunch cravings at Cake, located at 8501 Germantown Avenue in Philadelphia.

215-247-6887.

Reservations are not accepted and the average tab per person without drinks is $20.

Sherrise Rowe loves the Jamaican food and drinks served at her University City pick.

For oxtail, plantains and a range of juices, she recommends Irie Entree.

(bright music) - [Fitzpatrick] Irie entree expresses what we think our true authentic Jamaican cuisine should be.

We wanted to bring a piece of Jamaica to Philadelphia.

- [Carlington] If you're familiar with what Jamaican cuisine is in the United States, it's mainly a corner shop vibe.

Well, the way Irie Entree differs from that, we are an upscale casual dining restaurant, full service.

The name Irie Entre is really Irie, which is a Jamaican name for everything is good.

It's a vibe.

That's what Irie stands for.

- [Fitzpatrick] For the entree, you could never go wrong with the oxtails.

The oxtails are succulent meat falling off the bone.

It's very excellent.

- Our ultimate goal is to have guests come in, experience that authentic Jamaican vibe and leave with that desire of wanting to repeat always.

- Sherrise, Irie is a taste of home for you.

So why did you pick it?

- Both of my parents are from Jamaica and just going to Irie Entree, you're really getting an authentic taste of Caribbean cuisine.

- [Kae] And Irie has a special meaning in Patois.

- [Sherrise] Irie is basically everything's good, cool.

It's just a vibe and an energy.

And hopefully you felt that when you attended the restaurant.

- For first timers who aren't familiar with Jamaican cuisine, you have a few recommendations.

What are some of your go-to dishes?

- Yeah, so my go-to dish one would be the oxtails.

You get a large portion of oxtails.

You can have it with rice and peas or white rice.

And then I would also suggest the jerk wings and the Escovitch fish.

- So one of your recommendations was the wings, which I know that Michael and Jeff- - We did.

- You both had some wings.

Did you try the jerk seasoning, or what kind of seasoning did you get in your wings?

- We did the pineapple jerk wings, and I'm not normally a wing guy.

We ordered several entrees, including the wings, and they were great.

They had the pineapple jerk sauce.

The wings were very tender.

They weren't deep fried.

And there was a little extra sauce on the side with this and some of the other dishes that, if you wanted to punch it up a little bit with the flavor, they were great.

They disappeared very quickly.

- And how were your wings?

- We also got the same wings, and I wouldn't even say they were fried.

I feel like, I don't know how they were cooked, but they were amazing.

When I had my first bite, the whole thing just fell off the bone into my mouth and on my shirt.

- [Kae] And on your shirt too.

- [Michael] And all over me.

- [Jeff] Napkins, please.

- [Michael] Yeah.

I have never had wings like that before.

- And for an entree, Jeff, you had the snapper.

- I did.

And I did not have it Escovitch.

I had it with the jerk seasoning.

We were adventurous.

There were five of us there and we said, "Okay, we need to dive in here."

'Cause none of us were really familiar with Jamaican beside jerk seasoning.

So my wife had the oxtail, I had the snapper with the jerk seasoning, mango chicken, ackee and salt fish and curry goat.

So everything was really good.

But my fish, I was the last one to order.

And like Michael, sometimes I'll ask the server.

I said, "What do you suggest?"

And after everybody else had ordered, I said, "I think I'd like to try the snapper jerk seasoning."

And she just gives me a knowing smile like yeah, that's the one.

And it was delicious.

If you're intimidated by having a whole fish in front of you, it's not your dish.

- Did it come with any sides?

- There were plantains.

They had a little cabbage slaw, for lack of a better term, with all the dishes, and then a little bit of extra sauce.

And it was great.

It was worth the effort to pick the flesh off a whole fish.

It was delicious.

- Now you mentioned the ackee and salt fish.

So ackee is Jamaica's national fruit.

So it's actually a fruit.

And the salt fish just adds... Well, Americans would call that codfish.

We call it salt fish because of the salt content.

And so that dish is actually cooked down with onions and red peppers, and it just creates a nice variety bursts of taste.

So it's very pleasing to the palate.

So you were actually eating one of the national dishes of Jamaica.

- Michael, how were your entrees?

- [Michael] We got the oxtail and the quarter jerk chicken with plantains.

Same exact experience, but on a larger scale from the chicken wings.

The jerk chicken was amazing.

I loved how spicy it was.

It was like it brought the heat for me, and I enjoyed the entire thing.

And the oxtail, I feel like I put my fork in it, and it was like... (blows air) (all chuckling) I think it melted before it even hit my mouth and I really enjoyed it.

Then the plantains were also an incredible little treat.

- Now they have a really eclectic drink menu.

What kind of drinks did you try, Jeff?

- We had a couple of mojitos.

One was a more traditional lime mojito of Curacao.

I had one with passion fruit.

A friend of ours had the pineapple cosmopolitan, and they were great.

They were a nice start.

The pineapple and the passion fruit were just a nice little fruity, fruity thing to start off the meal.

Yeah, they were good.

- Michael, what did you get for drinks?

- A mango lassi.

It was really refreshing.

I love any kind of tropical fruit and having that as a way to start the meal was the perfect welcome to the Caribbean.

- Well, it can sometimes be a really bumping place.

I know that they have great music.

It's very lively.

It can get really busy.

Was it busy when you were there?

- [Michael] It was very busy.

We went around 6:30 or 7:00 on a Saturday night, and we ate upstairs, and it was very vibey.

Very, very..

It was Irie.

(all laughing) I had a hard time hearing from the music.

But everyone there seemed to be really enjoying it.

And I was just like, "I can get into this."

- It's a high energy dinner place.

Jeff, what did you think about the prices?

- I thought they were very reasonable.

The portion sizes were quite large.

Again, could have used a couple more wings, but yeah, it is what it is.

But no, I thought it was a really good value, and we had fun.

It's not the type of place that probably we would've sought out on our own.

So thanks to "Check, Please" for plugging us in.

And we had a great time.

- Yeah, we want to expose you all to new experiences and to try something different, to step outside of that comfort zone and experience something new.

Well, Sherrise, Irie Entree was your pick.

Sum it up for us.

- I definitely would say Irie Entree for me and for others is a Caribbean oasis away from home where everything is just Irie.

- Jeff, sum up your experience.

- For us, it was just like a little getaway to the islands.

I mean, the music was thumping, the food was great.

It was just different flavors and just a really nice vibe.

And I noticed a nice little outdoor space too, that I'm sure is probably hopping in the summer.

- Michael, what are your final thoughts?

- I think if you're looking for a real authentic Caribbean experience, I think that this is definitely the place to go.

Also, you're not gonna find meat tenderized like this anywhere else.

I think that everyone should experience it if they can.

- Check out Irie Entree for yourself, located at 4001 Chestnut Street in Philadelphia.

215-756-4925.

Reservations are accepted, and the average tab per person without drinks is $30.

So on this week's show, we featured Gabriella's Vietnam in East Passyunk, Cake in Chestnut Hill, and Irie Entree in University City.

Special thanks to my guests, Jeff Podraza, Michael Kaufman and Sherrise Rowe.

Join us next time for three new guests recommending their favorite restaurants right here on "Check, Please."

And don't forget to find us on Instagram and TikTok.

We're @checkpleasePhilly.

I'm Kae Lani Palmisano and I'll see you next time.

- [All] Cheers.

(fun upbeat music)