(upbeat music) - 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!"

(upbeat music continues) Hi, I am 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, VP of philanthropy Dia Williams Adams says her upscale American restaurant is bringing vibrant flavors to Delco.

But if you're looking for a quick and tasty lunch, social worker Angela Antrilli says she knows the best West African spot.

But up first, marketing professional Emily Cummins Matusiak says she knows a hoagie joint with big flavors and bigger personality.

Let's check out Jay's Joint.

(screen whooshes) - Hi, my name is Jason Green.

I'm the founder and operator of Jay's Joint.

My wife's cousin was misdiagnosed celiac about 11 years ago, and after about six months of her not being able to go out to eat anywhere, she wanted me to help her open up a gluten-free restaurant.

Because of the gluten-free, and we take it serious, celiac safe, we operate with two separate kitchens here at the store.

So there's a regular kitchen and a gluten-free kitchen.

And then everything's met up front when it goes out the window in separate bags (laughs).

And a straight 1% of all our monthly sales, I go and I buy food, and we bring it back here actually on the patio, and volunteers come and meet us, and we portion it all out, and then I go and distribute it to three local food pantries.

And we're still closing in on 100,000 pounds donated since 2014.

The Beer Dip is definitely our most unique cheesesteak we offer.

It is served on our pretzel roll.

It is a stout-infused cream cheese with chopped ribeye and then deep fried onions on top.

And that is to me, a great cheesesteak, a unique cheesesteak.

But when you get into the cheesesteak world, people tend to think, "Well, that's not really a cheesesteak, it's just a sandwich."

So there's a big, there's a debate on that one.

I've always loved cheesesteaks.

- Emily, Jay's is changing the way we think about cheesesteaks.

Why did you pick it?

- This is kind of my hometown spot.

It really reminds me of like a classic roadside stand, and it's super nostalgic.

And they're always at the breweries, but they're food trucks, but then they also have the brick-and-mortar store.

And really, the flavors are just so good for me, combining a pretzel roll and a cheesesteak.

And it's not a pretzel cut in half, slap some cheesesteak on it.

It is an actual roll that they make and turn into a pretzel, and it's the most delicious thing on this planet.

And it's, you know, it's just perfect.

We can go to the outside patio area and bring my dog and you know, just hang out and have a really good time.

It's very casual, but it's truly one of my favorite spots.

- That pretzel roll is a engineering marvel, because- - Yes.

(laughs) - Like, who would've thunk it to put, you know, two Philly classics, a pretzel and a cheesesteak together.

- And I always get the Beer Dip.

I didn't get it this time because I wanted to try more things on the menu, but it's like my absolute go-to, and that means there's like this delicious beer cheese on the sauce with these frizzled onions, and so then that's three magical things together.

Everything they make is to order.

I know a lot of cheesesteak places will cook off all of the meat and then kinda, you know, as people come up order- - It's like an assembly line.

- They do not do that at all.

Everything is when you're coming in, it's made to order.

They also have a completely separate kitchen for gluten-free.

I'm not gluten-free, but my aunt is a celiac.

And I just know the difference from 10 years ago even.

You know, people like that couldn't go to restaurants, and this place has zero cross-contamination.

- That's awesome.

- Like, that's just really neat for me.

I know it's like a super niche audience.

But so yeah, they load it all up in there, and it's just like, I'm sure you noticed, the sandwich size is gigantic.

I got the meatball parm this time, and I was not expecting how huge not only the sandwich was but the meatballs themselves.

- [Dia] Yeah, they were big.

- [Emily] Just truly large.

(laughs) - Yeah, and Dia, you got the meatball parm as well?

- I did, that was one of several choices that my son and my friend had.

(group laughing) We had the meatball parm and the regular chicken cheesesteak.

My son had that, and I had a ham and cheese hoagie, and the meatball parm was very good.

I had a little sample of that 'cause there was no way I could eat all of that.

And I had it on the baguette.

- Yes!

- That was the best.

That was the best.

- Yes.

- That really took it up a notch for me.

- Instead of getting the Beer Dip this time, we got the dip egg rolls where they take that mixture and shove it into an egg roll and deep fry it.

- Oh, wow.

- So we did the French dip egg roll and then also the Buffalo chicken cheesesteak egg roll, and both were out of this world, so much so that I think I might get the French dip sandwich on the pretzel roll next time.

- That's nice.

- Oh, it introduced you to something new.

- [Emily] Oh, yeah.

- Angela, did you try a sandwich on the pretzel roll?

- I did.

I did.

And one of my favorite things to eat in general is pretzels.

So the fact that this place had pretzel buns, and like you said, it's not just, so I've had pretzel sandwiches where just like a pretzel but like cut in half, and sometimes it's too hard.

And it's like- - Yeah, and everything falls out.

- Yeah, exactly, exactly.

This was the perfect texture of a pretzel sandwich.

I got the cheese hoagie, so just like assorted cheeses, lettuce, tomato, I believe there was onion on it.

It just was very fresh, and the homemade chips on the side.

- Did anyone get any ice cream?

I got a root beer float, and I'd never gotten the ice cream before then, but I was like, "You know what?

I'm here to try."

- [Kae Lani] Who's their ice cream partner?

Is it Richman's?

- [Emily] Yes, it is Richman's.

- Nice!

- So everything that they get is sourced local, too.

So it's Day's soda, that's local, Richman's, local.

And so I got the root beer float, and it was just perfection.

Like, it just, everything to me is so old school and just like a classic like experience.

- You had a strawberry milkshake, right?

- I was about to say that.

My son always gets a milkshake, and I usually shy away from desserts, but it tasted so good, I had to get one for myself, and it was delicious.

It was just really rich and just very tasty.

Do you usually get the cheese fries?

They were really good.

- I've never gotten the cheese fries.

We usually get the onion rings.

- Oh, okay, next time.

(laughs) - [Emily] Yes.

(laughs) - You tried the cheese fries?

- Yes, yes, well, again, my son, he got the cheese fries, and as the mom, I can sample a few of his.

- Absolutely.

- And it was really, really good, yeah.

- Dia, when you drove up, did you almost miss Jay's Joint?

- I certainly did.

We went up early Saturday, like literally as soon as they opened, and I said, "This can't be right."

It's a residential area, but we looped back around, and it was no problem.

It was right there, nice quaint little stand on the corner.

- Angela, what do you think of the value of those sandwiches?

- It was my lunch and dinner, and I would pay that just for lunch, the price of what my hoagie was.

I thought it was a great value for what we got.

- [Kae Lani] Feeding a 17-year-old- - Yes, yes.

- Did you have any leftovers?

- Oh, we did, actually.

I can't eat a whole sandwich like that, so I cut 'em into either thirds or fourths and took the rest home, and he had dinner, 'cause that was lunch, so yeah, yeah, it was good.

- [Kae Lani] And did you think that the prices were pretty fair?

- I feel like it was fair, yeah, absolutely.

It was good.

- And the service, you know, 'cause you're just kind of walking up to a window, you know.

Or did you place your orders online and then go pick it up?

How did that work?

- I actually went up to the window and ordered from the menu.

The young lady that took our order was lovely.

- Oh, great.

- Very kind.

- [Kae Lani] What did you think of the service?

- [Angela] We ordered online, and it was ready within, like, as soon as we got there.

It was great.

- Emily, Jay's Joint is your pick.

Sum it up for us.

- It's just a perfect nostalgia old-school spot.

It's great when the weather is awesome and especially, you know, in football season or baseball, whatever you're watching, it's just great.

Get a beer, get the cheesesteak.

It's the perfect combination.

- Angela, what's the big takeaway?

- It's a quick, casual, no-frills easy restaurant for options for everybody.

- Dia, what's your takeaway?

- I thought it was quick and easy and delicious, especially for any teenage kid that you take with you.

(laughs) - Try out Jay's Joint for yourself, located at 1205 Highland Avenue in Langhorne.

Reservations are not accepted, and the average tab per person without drinks is $15.

Dia Williams Adams knows a Delco date night spot that's serving tasty, contemporary American fare.

For creative cocktails and a rotating seasonal menu, check out Rosemary in Ridley Park.

(screen whooshes) (upbeat music) - My name is Phil Breen, owner of Rosemary.

- My name is George Sabatino.

I'm the executive chef of Rosemary.

- Because we're in the county versus the city, where I was always so stretched for space and everything else, so out here you have these beautiful yards, and if you can add to your ethos that everything comes from the farms and you can add to it by growing a lot of your own herbs and using them minutes from the moment that they were cut from the stem and then washed, I think that's pretty special.

And we carry that really into the kitchen a lot, and then we also bring it to the bar every day.

- I thought I was gonna be a rock star, so I was like living in a house with all of my band mates and cooking dinner and lunch for everybody basically and needed a change.

So cooked my way through a lot of bad kitchens and then found a mentor.

You know, I learned how to cook, and then I learned how to be a sous-chef, and then I opened four or five restaurants, right?

And so I came for dinner.

I fell in love with the staff and how dedicated everybody was to the guest experience.

I think for me, food is one thing, but hospitality is the thing itself.

- [Phil] I think everyone should be treated as if this is their only time getting out.

You have the opportunity to really go above and beyond for everybody.

- Make memories for people.

- 100%.

- It's the most important thing.

- Yep.

(upbeat music) (screen whooshes) - Dia, not many people think of Delco as a dining destination, but Rosemary is like making some waves.

- Yes, it is.

I was pleasantly surprised to see that it had opened up just about a year or so ago, and I tried it within a few months, and I had something.

Back then, I had the seared scallops and lobster risotto, but recently I had the tagliatelle with shellfish, and my friend had the rigatoni pasta with pork ragu and shrimp cocktail.

It was delicious, everything.

Like, you don't have to add any seasoning to it.

It's well seasoned, well cooked.

The pasta's homemade, delicious.

- Emily, one of the standout dishes is something that you started out with.

- Pork belly, and it's served with sweet potatoes in a sweet chili sauce with peanuts and cilantro, and it was one of the best things.

I was absolutely blown away by the combination of that, and that pork belly, it's two really fat pieces, and you just spread it all out in that sauce, and like, just the crunch of the peanut on top of it.

It was really, really good.

- I'll have to try that next time, yeah.

- Angela, what did you start your meal with?

- We started with the focaccia, which we found out, our servers told us that they make daily, and they do a rotating butter.

- Oh, yeah.

- So they have a different butter flavor every day, which I'm a sucker for butter.

And we got a honey walnut, no, honey maple butter.

- [Emily] Ours had citrus in it.

- Ooh!

- And it was so good.

- It was the best focaccia I think I've ever had.

- Oh, that's nice.

- And my husband makes focaccia, so we might have to cut that out.

(group laughing) But it was- - [Emily] You know their secrets.

- Yeah, it was delicious, I agree.

I liked the salt flakes on the top of it.

- Yes!

- It was delicious.

- Just like little things made a difference.

- Dusting of salt always adds so much, especially to butter.

- Exactly, yes.

- Absolutely.

- I wanna mention that the standout for me from the entire menu was their burger, which my husband got, which I had two bites of, and it was the best burger I've ever had.

- The smash burger, yeah.

- [Emily] And I was blown away that a burger at a restaurant like that could be as good as it was with homemade pickles and pickled red onions and that smash burger sauce.

I would go back and have that for myself next time.

- One of the standout dishes that you had, Angela, was the mushroom rigatoni?

- Yes, yes, it was mushroom rigatoni with miso paste in it, which I was a little bit on the fence with miso, but I just wanted to try something different.

And really, the miso elevated the dish so much.

- [Dia] Really.

- It was one of my favorite dishes I had, I think, this year.

- Wow.

- Like, altogether out of all the restaurants I tried, that was my favorite thing.

- Nice.

- You had both together, the seafood with the tagliatelle?

- [Dia] Yes, I did.

It was, it had crab meat, mussels and shrimp, and it was just divine, nicely seasoned.

The spice was just enough.

It wasn't too much.

It was perfect.

- [Kae Lani] Ooh, you got some tagliatelle, too.

Was it also with seafood or something different?

- [Emily] I did.

It was the same dish.

- Yes.

- So my thoughts on that was the pasta's delicious.

I feel like it would've been stronger if it was just the crab because the rock shrimp for me kind of gets lost in there.

- Yeah.

- But I am a huge fan of crab, and I was just wishing that there was more of that in there.

- I understand, yeah.

- Angela, I know you got some seared scallops as well.

- We did, yeah.

- Did you kind of wish that they had a little bit more scallops?

- (laughs) Yeah, so there's only three scallops, which is understandable.

(Dia gasps) I know.

- It is.

- But it was a little pricey for three scallops, but they were cooked to perfection.

- They were.

- A nice cream on the bottom of it.

I think it was like a sweet potato, I wanna say?

- It's like a puree.

- Yeah, some type of, it was delicious.

I just wished that there was more, maybe just like one more, so it'd be two and two, 'cause I was sharing.

- [Emily] I'd pay more for more scallops, too.

- Yeah!

(group laughing) - [Emily] I knew it was three, and that's why I didn't order it.

- That's right, exactly.

- It can be a personal pet peeve of mine.

I'm like, "Four or more, please."

- Yeah.

- Thank you, yeah.

- Four so that you can, if you're splitting it with someone, you don't have to cut- - It's an even split.

- Awkwardly cut that one in half.

- Yes.

- [Dia] It's an even split.

- Charge me what you need to.

I need four scallops.

- [Angela] Minimally.

- And they're also known for their drinks.

They have a really creative cocktail menu.

- They do.

- Do you have one, like a go-to drink that you would recommend?

- Not really, but I had a Lychee Margarita that was really delicious.

I would get that again, for sure.

- Emily, what did you get for drinks?

- We got the Ginger Blossom, which was vodka, ginger, and cherries with lemon in it, which was super refreshing.

But my husband's drink was the real standout.

It's called the Herb Garden.

- Oh, yeah.

- And it had some sort of like fennel simple syrup in it that was so subtle but just went really well with the gin.

- Wow.

- Angela, you got the, so you got the Rosemary and the old-fashioned, right?

- Yeah, so my husband got the old-fashioned.

- Okay.

- But I got the Rosemary, yeah.

- [Kae Lani] Did you get to try the old-fashioned?

- [Angela] I did, yes.

It was delicious.

- And what was in the Rosemary?

- The Rosemary, it was tequila, grapefruit, and blood orange.

- And what did you think of Ridley Park?

- So I've like never really been to Ridley Park, surprisingly, but, so when we went there I was not, I didn't have expectations necessarily, but it did remind me when we got there like a restaurant in Center City.

It just had this atmosphere, and I loved how it was on this main street.

It seemed like a lot of shops, and I think a florist was next door.

It was a lively neighborhood, it seems like.

- Angela, for dessert, you got a, what was it, the chocolate mousse?

- Yes, it was a chocolate mousse.

I believe it had a marshmallow or some type of cream that was bruleed on top of the chocolate mousse.

- [Kae Lani] Nice.

- And maybe some crumb, graham cracker crumbs on top of it as well.

It was delicious.

It was gone in like 30 seconds.

(laughs) - Do you have a favorite dessert at Rosemary?

- I did, and this is the second time I've had it.

It's the pistachio ricotta.

It was delicious.

It's very, I'm not a dessert person, so when I get dessert, I like it to be kind of like soft and light and airy, but I'm gonna have to try that chocolate mousse next time.

But the pistachio ricotta, it was light.

It was not too sweet.

It's not overladen with frosting or what have you.

It was just enough, and it was delicious.

- Yeah, that's a great tip for anyone that doesn't like the sweet desserts, is like the cheese and nut-based desserts.

- Yes, it was delicious, and plenty of pistachios crunched on top, it was delicious.

- Angela, what did you think of the service?

- Our service was great.

Our waitress, she was timely, she was friendly.

Could not complain.

She was great.

- [Kae Lani] And how was your server?

- Same, it was just, you know, they were on top of everything, answering questions that we had, and really everything went smoothly.

- Dia, Rosemary was your pick.

Sum it up for us.

- Rosemary is a great place for date night or any special occasion.

It also has delicious food and even better ambiance.

- Emily, what's your final thought?

- Totally agree, great date night spot, super cozy, intimate, and yeah, absolutely great food and drinks.

- Angela, how would you sum it up?

- I think Rosemary has everything that you could want, exceptional service, food, drinks, and a great atmosphere.

- Check out Rosemary for yourself, located at 25 East Hinkley Avenue in Ridley Park, 610-671-3770.

Reservations are accepted, and the average tab per person without drinks is $50.

When Angela Antrilli is looking for a quick bite with bold flavors, she knows just the spot.

Pick up some akara, egusi, and jollof rice for yourself at Suya Suya in Northern Liberties.

(screen whooshes) (bright music) - My name is Dera Nd-Ezuma, and I am the owner of Suya Suya West African Grill.

Well, Suya Suya was started about three years ago, but it's been in works for several, probably five years, ever since I was in college.

When I moved to the US as a teenager and I was just craving African food, and I couldn't really find it.

And I figured at some point when I'm out of college, I'm more stabilized, I would try and open one, you know, just to bring that ethnic food to people like me and people with open mind on the rest of Philadelphia.

So I was specifically craving my favorite, which is more like the street West African food, which is like the suya, which means it's grilled meat with a peanut dry rub, and the jollof rice and plantains.

So those were the specific things I was craving, and I couldn't really find.

It's unique foreign seasonings imported from Nigeria just to bring something different, and I think your neighborhood has welcomed it tremendously.

(bright music) (screen whooshes) - Angela, Suya Suya is your pick.

Why did you wanna bring it on the show?

- I live right down the street from Suya Suya, and we've watched this certain spot go from plenty of different restaurants over the years, and Suya Suya is something that has stayed on this corner thankfully.

So it really intrigued my husband and I to try it, not only it being there, and West African food in general, I've never had it before, suya suya, and it just has introduced me to a whole new world of spices and flavors.

I just love it.

- And this time around, you started with the cornbread, which is one of your favorites.

- Yes, I only, I don't go there without getting th cornbread.

I have to get it on the side of everything.

It's like a muffin.

When I got it, when we tried it for this place, we ate inside, and that was the first time I ever ate inside, we usually get takeout, and it was piping hot.

Like, when it got out of the bag, it was steaming, the corn muffin.

It was delicious.

- Emily, you got the- - Yes.

- The smoked beans.

- I got the smoked beans, and they are so good.

I also got the cornbread, which was phenomenal, like she said, coming out super hot.

But the smoked beans have just this really great, almost like miso fermented depth of flavor.

I was trying to look up, like, where does it get that from?

And I was like, "I wanna spread this on-" - Everything.

- Everything and anything.

And it was just a really great way.

We went on a rainy day, and all of this food was just like warm up your soul and- - Well, it's very comforting.

- Yes, yes, really comforting.

- Did you try the smoked beans as well?

- I did not.

We tried the beef patty and the akara, and I also had the shrimp suya suya platter.

It was really good.

- [Kae Lani] Oh, how was the shrimp suya suya platter?

- The shrimp suya platter, and I had medium heat, and this was medium heat.

I said, "If this is medium, I don't wanna know what the high heat is."

It was really, really good.

Very spicy, very flavorful, bold flavors as well.

One thing I will say though, the shrimp were a little small for the cost, but it would be great if they added more shrimp or made the shrimp a bigger size.

But overall, the profile, the flavor profile was delicious.

- You had the shrimp shrimp suya bowl as well?

- Yes, yes, so you just, you get the rice jollof on the side, the shrimp.

It also comes with a little salad on the side with fennel, I wanna say, and bread.

- It's cabbage.

- The cabbage, yeah.

- Cabbage and red onion.

- [Angela] And red onion, and it comes with, I always get the white sauce on top of it, the suya suya sauce, and it's like a yogurt creamy sauce.

It's delicious.

- Yeah, with a little bit of spice too.

- Yeah.

- And we got, my husband and I both got chicken bowls.

He went medium spice, a little much.

I went low, much more conservative, and it was still so good, so flavorful, spicy.

I tried the jollof, but I also tried the uto rice, which is white rice that had this like really rich tomato sauce with little bits of meat in it that I think were some kind of sausage, I don't know what, but it was phenomenal.

And like you said, it's kind of very approachable in that it's that fast, casual concept, very tight menu.

And as someone who's had, you know, Nigerian food before, but really not an awareness of too many different things, like, it just felt like very easy to pick from.

And I also had the plantains, 'cause you can do that as well as the corn bread on the side.

- The plantains were delicious.

- [Emily] The plantains were so good.

- [Dia] They were a favorite.

- Yeah.

- They were delicious.

- [Kae Lani] Were they fried or were they... - [Dia] I think they were fried.

- So they were done very similar to like a tostone instead of like a maduro, and it was just really, really tasty.

- Yeah, they were really good, really good.

- I know you had mentioned that you were hoping for more shrimp in your bowl.

- Yes.

- But in terms of prices, did you feel like it was pretty fair?

- I feel like it was okay.

It could've been a little bit more, like I said, it could've been either a larger shrimp option or more shrimp.

I forget how, and I don't like to count food, but for the purpose of this show I did, and I think there were five, and I said, "That should be more."

- Okay.

- But I feel like it was good.

It was nice to try something different.

- How do you feel about the prices?

- So I feel a little better about the prices, but with the chicken, I think they were a little more generous.

We had so much food.

We both had leftovers.

You know, we also got the meat pie, and I would buy a dozen of those.

- [Dia] The beef patties were good.

- [Emily] And for how cheap those were, that's a true standout.

- [Kae Lani] Tell me more about these beef patties.

- I don't know what the pastry dough, how they made it, but it was different.

It's not your typical like Jamaican patty or even like an empanada.

It was different, but it was so good.

- Soft.

- Like, I agree with you.

- Flaky.

- I could've taken a half a dozen home.

- I had, a bell went off.

I was like, "This is a great pickup for some kind of catering in the future."

(laughs) - [Dia] Exactly, exactly, but it was good.

It was flaky, it was soft, it was delicious.

- [Emily] And the meat and spices inside are warming but not overpowering.

- Exactly.

- You know, you didn't need to cool down your palate with anything else with that one.

- Exactly.

- It was just really, really tasty.

- [Dia] Yeah, it was good.

- Angela, ordering from Suya Suya so frequently, how do you feel about the service?

- Oh, the service is great.

We always, everyone there is always smiling.

They're always helpful, too, 'cause when I very first started ordering there, I would ask questions, and they would explain a lot of different menu items and ingredients to me.

And just going in there, also the music in there, it's just such a vibe in there.

I love going in there.

- [Emily] We also really like the music.

- The music was great.

- We were like just dancing, and it's such cool vibe in there.

- Is it like West African music?

- Yes.

- Yes, yes.

- That's fun.

- Yes.

- It's really cool.

- It's really cool.

- I was like, "I want the playlist.

I like this."

- [Angela] Yeah, yeah.

(laughs) - And did it go along with the environment inside?

Like, what's the decor like?

- I would say it's like a West African decor.

Definitely has influences from Africa in there.

A casual place, though.

- Yes, - I would say, yeah, it's super casual.

If you do eat inside, it is still a really nice, welcoming experience, mostly because of the music, the staff.

- Yes.

- And the plants.

I'm a big sucker for when you're filling the space up with plants, I feel good.

- I agree with everything Emily and Angela said.

It was just really nice and simple, small, casual place, nice vibe, nice energy.

- Dia, and of course you brought your son.

- Yes.

- And what did he think?

- He liked it a lot.

He's, has a very cultured palette, (laughs) and he likes trying different things, and he ordered the fufu and egusi, and it prompted me to try it, and it was delicious.

He liked it.

He loved the beef patty though.

(laughs) - Angela, Suya Suya is your pick.

Sum it up for us.

- I would say Suya Suya is a neighborhood gem in Northern Liberties that we're so lucky to have over these past few years.

It has something for everybody looking to broaden the horizons for different spices and potentially different flavors.

- Emily, what are your final thoughts?

- Absolutely loved it.

It was one of my favorite places from this entire trip, and I was just really excited.

I'd love to try them again and try things that I didn't have, like that hibiscus.

It's just a really nice, welcoming spot, and I'd say perfect for a rainy day to warm you up.

- Dia, what's the big takeaway?

- So Suya Suya is a great casual spot with bold, rich flavors, enjoyed it a lot.

- Try the West African fare at Suya Suya, located at 400 Fairmount Avenue, 267-704-9033.

Reservations are not accepted, and the average tab per person without drinks is $15.

So on this week's show, we featured Jay's Joint in Langhorne, Rosemary in Ridley Park, and Suya Suya in Northern Liberties.

Special thanks to my guests, Emily Cummins Matusiak, Dia Williams Adams, and Angela Antrilli.

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.

(glasses clinking) (upbeat music)