- Sometimes the restaurants we love come to an end, but we still wanna showcase the things that made them wonderful.

Shortly before this season premiered, Primary Plant Based announced their closure.

You can't visit the restaurant anymore, but it's still worth celebrating.

We hope you enjoy this episode and remember to keep supporting your local dining scene.

(bright 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!"

(bright music continues) 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, beverage sales rep Dan Bisogno says his spot is bringing the Abruzzese love to South Philly.

But if you're looking for an authentic taco joint, University Assistant Director Irvin Moreno-Rodriguez says he knows just the spot.

But up first, simulation coordinator Joanne Cunningham is bringing elevated vegan fare to the table.

Let's check out Primary Plant Based in Fishtown.

(bright upbeat music) - Hi, my name is Mark McKinney.

I'm the chef and owner here at Primary Plant Based.

(bright upbeat music continues) We believe in using no animal products whatsoever.

We're 100% plant-based and vegan.

The ethos behind Primary Plant Based is to use as much local sustainable product as we can.

As far as the flavors go here, I definitely lean towards Nuevo Latino style flavors.

That's kind of my background.

If you take a look at the menu, people always call it globally-influenced.

I like to cook what I like to eat, which is everything.

(bright upbeat music continues) I first went vegetarian in 1989, and then vegan in 1991.

As time went on and I read about animal wellbeing, I just thought that was what I wanted to do with my life, not to be responsible for any harm or killing of any living creature.

(bright upbeat music continues) I hope when guests eat here, especially for the first time, that they leave, first of all, blown away by the food and the service, but more importantly, that they receive good value for their money.

I know monies can be hard to come by for a lot of us.

So I like to make sure people are filled and happy, and they feel healthy, and they leave and already look forward to the next time they come back.

(bright upbeat music continues) - Joanne, Primary Plant Based is a really unique vegan spot.

Why did you pick it?

- My spouse and I both eat meat, but it's one of our favorite restaurants, really because of the intense flavors and the creativity.

They just do so much with plants and with veggies, and it's just, it always amazes us (chuckles) how much flavor they can pack in.

- And your go-to is the surprisingly spicy masa ball soup?

- Yeah, the masa ball soup.

Yeah.

So, you know, it's a play, a little pun, if you will.

But yeah, there's like little masa corn balls steeped in this incredible spicy broth.

And it's just like, with no animal stock, they still get so much flavor.

It's the first thing I've ever tried from there and I always have to get it.

Unfortunately, because it's soup, it's not there all year long, but for six months, I'll always order it there.

- And, Dan, you got something that you described as a bowl of flavorful layers.

- Yeah, absolutely.

We got the gnocchi, which had just a lot of stuff going on, different mushroom varietals that every other bite you found a new one, it felt like.

And the lentil cream really, was really, really flavorful, and definitely felt like there was, obviously, no dairy, but it felt like there was.

So it was a very fun dish, for sure.

- Irvin, I'm so glad that you got a vegan cheesesteak, very Philly of you.

- I did.

Yeah.

Thank you.

- How was it?

- It was delicious.

It was absolutely fantastic.

Rivaled some of the normal cheesesteaks.

I'm not vegan myself, I enjoy meat, but yeah, rivaled some of the cheesesteaks that I get in South Jersey, so.

The flavors were there.

I could not stop eating it.

And then it was also served with this potato salad that had paprika on top of it, green onions.

Absolutely delicious.

I've never had a cheesesteak with potato salad.

It's the best potato salad I've ever had.

- Who here got day off noodles?

- I did.

- I did.

- Oh, both of you.

- Oh, cool.

- Cool.

- It was so good.

- [Dan] Very fun.

Yeah.

What was interesting about that dish specifically was that they weren't sesame noodles.

It was like, - Their own thing.

- [Dan] exactly what it sounded like.

And with veggies on veggies on veggies, so very.

- The mushrooms.

I've never been a huge mushroom fan, but when I go there, I'm like, "Oh, yeah, give it to me."

I mean, they were just so delicious.

- My wife doesn't like mushrooms, so I made sure to get every mushroom option there was in Primary, so.

(all laughing) Hi, Steph.

(laughs) So that made that dish really special.

- When you walked in, it felt like home.

I thought the hostess and the servers there were just, they knew, I guess, that I wasn't vegan, right?

(laughs) But they made me feel like home.

They were there, they were patient, they answered all my questions.

They took the time to talk to me about some of their specials.

So I had a fantastic time.

- And in terms of the ambiance, there's like big windows, seats along the windows.

I know.

Do you have preferential seating when you go?

- Yeah, well, I do love that like, it's like a, I can't say corner 'cause it's like a round sort of bay with like the cushion seating.

But I always love when we get that.

So when it's not just the two of us, it's always fun, 'cause they always give us that little window seat with the bay seating.

It's just fun.

It just creates a good vibe.

- And that fun neon sign, Let's eat vegan, with that like angry carrot.

- [Joanne And Irvin] Yes.

- [Joanne] Yeah.

(all laughing) - Dan, for dessert, you got a, what was it, a rock solid blondie?

- Yeah, just a textbook blondie.

Vegan desserts tend to, you know, my experience, tend to just be overtly sugary and heavy and dense.

And this one was just, it was just like it was rock solid.

It was just really good.

And the vanilla ice cream that it was topped, it was, close your eyes, you didn't know what you're.

- Oh, yeah, the vegan ice cream.

I think it comes from Scoop Deville.

- Mm.

- Okay.

- That's like their vegan ice cream partner.

- Yeah.

- There we go.

- Joanne, you got some chocolate Tahini ice cream?

- Yes.

Tahini is like one of my favorite flavors, newly, for desserts that I've discovered the last few years.

And so when I saw that, I was like, "Yeah, I need that."

And it was definitely a subtle Tahini flavor, but it worked perfectly with the chocolate, and we really loved it.

We also really love the pate creme.

That's definitely a go-to for me, for dessert.

- Well, Joanne, this was your pick.

Sum it up for us.

- I'd say Primary Plant Based is a vegan restaurant with global bowl flavors that would win over any carnivore.

- And, Dan, what is the big takeaway?

- Come hungry.

And then bring home wifey snacks.

(all laughing) - And, Irvin, what's the big takeaway?

- Well, I'm the convinced carnivore, and I thought the cheesesteak rival cheesesteaks that I've had in Philadelphia and South Jersey.

And I can finally tell my mom that I had my veggies.

So thank you so much for recommending the restaurant.

- [Joanne] My pleasure.

(bright music) - Primary Plant Based is no longer in business.

For updates from owner, Mark McKinney, you can follow Primary Plant Based's Instagram account.

Dan Bisogno's pick is a perfect date night spot, with dishes so fresh, you can practically feel the breeze rolling through the olive groves.

Looking for house-made pasta with a glass of good Italian red?

Check out Le Virtu in South Philly.

- Hi, I'm Andrew Wood.

I'm the chef.

- And I'm Francis Cratil-Cretarola, and my wife and I own the restaurant.

Le Virtu is a restaurant that's dedicated principally to the cuisine of Abruzzo.

This was ground zero for the diaspora from part of Abruzzo, South Philadelphia.

And we just wanted to bring back some of the traditions that have been naturally fading.

- It's an exploration of not just the regions of Italy, but the region of Philadelphia that we're in, and Pennsylvania, and kind of exploring what local ingredients we have and how best we can honor the style and the method and the philosophy of Abruzzi cooking, but here, using the stuff that we have on hand that's at the peak.

(festive music) - I like the idea that people use our bar, for example, as their local.

I want them to feel that this was a really great human experience.

It feels important to make sure that everybody feels welcome, that everybody feels that we're not too, to use an old expression, highfalutin for everybody.

I want people to feel that they can be themselves and that everybody's welcome.

- Dan, in a city flush with Italian restaurants, why did you pick Le Virtu?

- We all enjoy red sauce joints.

But how do you stick out?

How do you stand out?

What makes you different?

Yes, you can get stuff that are very familiar, but some things that are completely different.

That's kind of what makes it really fun.

- And this time around, you started with a classic burrata?

- Yes, we started with a burrata.

My two-year-old son likes burrata a lot, for some odd reason.

I guess big balls of cheese are good for toddlers.

(others chattering) So we started off with that and had golden and traditional beets.

It was just a really fun dish.

It was easy for him.

- So I'm actually craving the burrata.

I thought it was the best dish that I had visiting Le Virtu, - It was delicious.

- with the beets that were sliced with the balsamic reduction.

I mean, you had the sweet, the tenderness of the beets, and then the creaminess of the burrata, which sort of spread around the beets.

And then you had that homemade bread that was spongy, and just, you spread the burrata on top of the- - I had to control myself with the bread.

It was just, I mean, 'cause I'm like, I really need to save room, but I want all of this.

And yeah, it worked so well with the burrata.

- Yeah.

I'm craving it.

And I would go back just for the burrata.

It was delicious.

- Oh, tell me more about this bread though.

Because bread really sets the tone of any meal.

- [Joanne] Oh my God.

- [Dan] So they start off with a bread basket and it has a traditional, almost like a country white loaf.

And then they do they're own focaccia as well.

So you get a little bit of best of both worlds at the beginning of the meal.

- [Joanne] And like saving the bread for the stuff that comes out, so you can dip it.

- [Dan] Not the easiest thing to do.

- It's not.

(Dan laughing) Especially with the olive oil that they bring out, and it's just like, oh my God.

It's just like the best.

Setting the tone with that bread and olive oil really does set them apart.

- Irvin, how was the affettati misti?

- It was a wonderful appetizer dish.

It was served in this giant sort of wood board with different house meats and this sort of pickled onion and veggies in the middle that.

You took the bread, the focaccia, and the other sort of white bread that Dan described, and you mixed it with the veggies and the hot salami that was on the platter, which was just mouthwatering.

And you spread some of that burrata that we also ordered that evening, with a little bit of olive oil.

And you had these wonderful little mini sandwiches, as appetizers, which was a mistake or the wrong move, 'cause then you received the entrees, and then we ordered dessert.

But it was mouth watering, it was delicious.

- [Joanne] Everything you want, right?

- Yeah, everything that I wanted and even more, (Joanne laughing) 'cause I felt at home.

- And another dish that they have is the, what's that?

The pasta that's only one strand.

- Right.

- Maccheroni alla mugnaia.

- I hope so.

Sorry.

- Like Manju Manju.

- Sure.

(all laughing) - Well, it makes sense 'cause it's a one strand of pasta.

- [Dan] Yes.

It's the dish of the house.

And just the new preparation with the goat ragu is really, really fun.

And the original recipe with the pecorino sauce is still available off menu.

- I had the pollo, which was al horno, I think, or baked.

It was this chicken, it was one leg, but it was roasted.

Reminded me of a chicken that my mom would make growing up, just in the oven quickly after work, with all these herbs and spices.

So I really enjoyed it.

It was so delicious.

- Let's go back to your, was it the little ravioli that were a little al dente?

- Yeah, the triangoli.

Yeah.

This particular dish had pumpkin.

Again, not your typical red gravy joy in it.

I wouldn't think to order that, but it was so delicious.

It had this like pecorino romano cheeses to it, with a mix of pumpkin.

And yes, the al dente was the perfect level for me.

I mean, it had that bite.

And if I had to choose like a little less al dente, a little more, always a little more al dente.

My spouse was like, "Ooh, that's like almost too much."

I say, "No, no, no.

It's perfect."

- There's a couple of sausage dishes happening here.

You got the salsiccia?

- Salsiccia.

Yeah.

It was lovely because it created a perfect bite, right?

So it was a polenta with Italian sausage and roasted red peppers.

And really, honestly, the bite wasn't perfect without one of the ingredients.

Because the sausage really gave the polenta the extra hint of salt, and then that sweetness of the roasted peppers.

We loved it.

- It's a kind of family friendly place.

This last time, the servers called your son a regular.

- Yes.

(Joanne laughs) Little man decided to walk inside to say hello to Kathy, who's one of the two owners.

- [Joanne] Aw, that's so cute.

- As he walked back out, he followed her to greet a table, and the other guests were coming in and were like, "Are you our host?"

He's like, "Oh, he's not the host, but Tom is a regular."

And I was like, - [Joanne] Maybe he'll be a host someday.

- Dad got a little misty.

- Oh, and you got a chance to eat outside?

- Yes, so we went on Sunday, and they did have a portion of their enormous garden open, which was wonderful.

It was a covered, three of the five lots that they own are outdoor.

- [Joanne] Nice.

- So as the year progresses, there are more tables outside, and there was lots of advantage to that space.

And they do other events there and very dynamic space on top of a dynamic menu.

- It's a really beautiful courtyard.

There's like a mural and some greenery, and yeah.

- Yeah, it's a pretty special place.

- And you got an old-fashioned?

- I did.

An old fashioned and an Americano that we sort of shared.

- [Kae Lani] You didn't mix together?

(laughs) - No, we didn't mix.

(Joanne laughing) We didn't mix.

But it was interesting.

You really only need to order one.

I'll warn you now, because they are packed with flavor and alcohol.

And so it was interesting.

It was these two bitter drinks that contrasted with the fattiness of the meal and the sweetness of the olive oil with the bread.

And so they were really great choices that were actually recommended to us by the waiter.

- It's so interesting, like I wouldn't have thought of that.

You know, I immediately just go to wine at an Italian place, but I wouldn't have thought of that.

That's good to know.

- Yeah.

Yeah.

It had these really interesting flavors.

I don't know if I'm pronouncing it right, Campari or something.

- [Kae Lani] Campari, yeah.

- Something that I haven't really tried in a drink.

It was like an orange mix or liquor with Campari, and something.

- [Joanne] That sounds nice.

- [Irvin] Yeah, it was really good.

- [Dan] So I take out a Negroni, so yeah.

- [Kae Lani] Oh, and you got a Negroni?

- In the great words of the Mr. Tony Bourdain, "Have a Negroni.

Or maybe have two."

(all laughing) Just one with the kid.

But yeah, always start with a Negroni there.

It's just kind of a place starter, kind of like our go-to beverage there, and sometimes we'll move to wine.

They were actually one of the first restaurants to serve draft wine in the city.

So they have really interesting by the glass there as well.

- You had some wine?

- Yeah, I had the Montepulciano.

It paired perfectly with everything.

My spouse doesn't drink, so I was just having one, and I really was hopeful for a really just perfect house glass of red.

And it really delivered.

- In terms of desserts, a tiramisu is classic.

- Oh, yes.

I had no room.

None.

I was stuffed, but I was like, "All right, listen.

I imagine you guys make your tiramisu."

And the waiter was like, "Of course."

(others laughing) He couldn't believe I asked.

- Where would we get it?

- And I was like, "I'm sorry, it's my first time."

- The Akamai down the street.

(all laughing) - Yes.

And I was like, "Of course.

Of course."

And so I was like, "Please pack it to go."

And so yes, I was able to have like a bite of it later, and I could not believe how light and fluffy it was.

I mean, it had that beautiful espresso flavor, that creaminess, those lady fingers down at the bottom.

But it was the latest, most delicious tiramisu I've had because usually, sometimes it could just weigh it down.

And it was the perfect end to a meal.

- Well, Dan, this was your pick.

Sum it up for us.

- Going to Le Virtu is a really great opportunity to taste Abruzzi food and really feel home with people who could eventually become family to you.

- And, Joanne, what's your final thought?

- Yeah, I loved the mix of old school and new school South Philly, and the vibe.

Like there was neighborhood people, but then there was people on dates who don't live right there, and yeah, just that regional Abruzzese cuisine that you don't always get in every run of the mill Italian restaurant.

Beautiful date night.

- And, Irvin, what's the big takeaway?

- It was a beautiful night.

I'm kind of tired of Italian food, from South Jersey and Philadelphia, but it was really a life changing experience with all of the offerings that they served us that evening.

And I'll never forget it.

- Check out Le Virtu for yourself, located at 1927 East Passyunk Avenue in South Philly.

215 271 5626.

Reservations are accepted.

And the average tab per person without drinks is $50.

Irvin Moreno-Rodriguez says he found the region's best Mexican joint.

It may be unassuming but it packs a serious punch.

For tortas, carnitas and tacos de campechano, head to La Carreta taco truck in Hammonton, New Jersey.

- My name is Itzel Saldana, and I am the General Manager for both Tacos y Tortas La Carreta and the La Carreta Taqueria.

- My name is Marilu, and I'm the owner, the La Carreta lunch truck and taqueria.

- The best way to describe it is Mexican street food, but also like comfort food, food that you would normally find in a Mexican home.

So we first started out with the taco truck and our menu was super basic.

You go to taquerias in Mexico, usually, their main focus is tacos and tortas.

That's what inspired us to make some that is here.

When we cook in the morning, we cook everything fresh.

It comes from like one single spot.

So we make everything and then we distribute to the truck and we leave them here.

But like the campechano, nobody else has that around here, and nobody else does it like we do if they try.

(festive music) (Marilu speaking in foreign language) (Marilu continues speaking in foreign Language) (festive music continues) - Irvin, this is your pick.

We don't often get a food truck on "Check, Please!"

Why did you specifically want the food truck?

- It's pretty discreet in Hammonton, New Jersey.

I actually live probably around 20 to 30 minutes away from this food truck.

- Oh, so this is already like a trek for you?

- It is a trek, and I'm sure it was a trek for my guests here.

It was a trek, but it's worth the drive.

The tacos, the quesadillas, los tacos de campechano, los tacos de cabeza, are really just fantastic and really different from the other restaurants in the area, in South Jersey in general.

And it's definitely Irvin-approved, and better yet, I actually didn't discover it, it was actually my parents, and it's actually mom-approved.

- Oh.

- And that is the toughest seal of quality you can get - Definitely.

- from a Mexican American household.

(Joanne and Kae Lani laugh) There's these wonderful sort of different meats.

And actually, I tried tacos de cabeza, which I know people are gonna say, "What is cabeza?"

Well, it's head, it's brains, it's the meat head.

I tried them there for the first time and I go back there every time.

And that's one of the main dishes that I order is taco de cabeza.

It's delicious, it's tender, it's flavorful.

I know it throws a lot of people off, so often when I take friends or other family, they're kind of like, "Really?

Tacos de cabeza and lengua?

You're really gonna eat that?"

And it's delicious.

I mean, I'd rather have that than like tacos with shrimp or steak.

It's delicious.

- You tried the chorizo and the al pastor.

Those were the standout tacos.

- Yeah.

I just couldn't believe how when I bit into both of those, and with the pastor, the pineapple just provided that little bit of moisture that was needed.

And the chorizo on its own, you didn't need any salsa.

Their salsas were amazing.

I tried it with other stuff.

But with those two tacos, I was just like, "Oh my God."

Like it was just like so incredible, so packed with flavor.

And yeah, we were talking about handmade tortillas.

I mean, you can just, it's a different experience.

We were really impressed.

- You said that the bread of the tortas stole the show.

- Yeah, absolutely.

That was the thing that we, I mean, living in South Philly, we have a large playbook, population, we have so many great Mexican restaurants to drive 40 minutes.

You know, you're looking for something different.

And the tortas were just, the bread was just unbelievable.

It's so fresh, so soft and spongy, but held up to everything that was in.

We did the ham and cheese 'cause you know, shout out to Tom.

Because you know, he got a 2-year-old palate, so ham and cheese, that works for him.

- [Joanne] Can't lose with that.

Yeah.

(laughs) - [Dan] So, but the bread really was just absolute standout.

- The bolillo's fresh, right?

And it's toasted, it's warm.

And the ham and cheese is actually a standard torta, with the avocado and the onions and the tomato.

I mean, it just creates such a wonderful, like little taste of Mexico, right?

And between two slices of bread.

- One of their specialties is campechano, which you got in sopes form.

- Mm hmm.

Yes, yes.

My spouse was very excited about this.

It was sort of a bouquet of meats (laughs) on the sopes.

- [Kae Lani] That is a perfect way to describe it.

- It really was, including bacon, which, you know, most Americans adore.

And yeah, I mean, it was packed with flavor.

And I was excited to try the sopes because it's just, we always go for tacos and quesadillas and things like that, but the sopes were a really authentic experience, which we were just blown away by.

- Walk us through it.

'Cause it's chopped steak, it's chorizo and it's the bacon.

- It's the bacon.

Oftentimes you'll also see it with green peppers that are sauteed along with the meats.

And then, of course, quesillo, it's this special type of mozzarella, type of cheese that comes from Oaxaca, the region Oaxaca, - [Joanne] The white cheese.

Yeah.

- where my parents are from.

And so really, I invite people to try this stringy cheese, which melts perfectly on Mexican cuisine, and it's such a wonderful cheese to use for quesadillas.

- Oh, speaking of cheese, cheese quesadillas for Tom.

- Yes, sir.

- Did he enjoy them?

- [Dan] And Stephanie did too, of course.

So it's always a good go-to for a little guy, but also, it was just a nice little starter.

- The chicharron quesadillas were fantastic.

Perfect amount of salt.

And it's just so funny because I do eat meat and my spouse always pushes me (laughs) to try like head meat and tongue meat, and you know, things like chicharron.

But I'm really glad I did because, again, just like everything else, it just packed so much flavor.

- Joanne, what did you think of the value?

- Oh, my God.

I couldn't believe it.

Like when we grabbed some cash, and I was like, you know what, I like brought a bigger bill just in case, and I just could not believe all the change I got back.

I was like, 'cause we ordered a lot, and it was really lovely that you could order just one taco.

So yeah, we tasted so much, and for the two of us, it was under $30, and I couldn't believe it.

- Oh, wow.

- It was amazing.

- Well, Irvin, this was your pick.

Sum it up for us.

- It's mom-approved and it's Irvin-approved.

And if you're looking for tacos that are just gonna create this craveability, this craving that you wanna go and visit again, and really take some time off and enjoy the view, enjoy the service, enjoy that sort of rural atmosphere where there's people who care about food, who are passionate about the quality, visit La Carreta.

You won't go wrong.

- Joanne, what's your final thought?

- For me, it was definitely, if you're looking for the authentic taco experience, especially on the way to the shore, it's a perfect spot to stop and have a picnic and just have an explosion of flavor.

- And, Dan, how would you sum up La Carreta?

- In South Philly, we have such great taco culture.

And with the exception maybe like El Chichon, I don't know that we have anywhere that's like really taking that next step with tortas.

And I feel like this truck really did, and that's what we would go back for, for sure.

- Grab some tacos for yourself at La Carreta, located at 500 South Egg Harbor Road in Hammonton.

609 561 4066.

Reservations are not accepted.

And the average tab per person without drinks is $10.

So on this week's show, we featured Primary Plant Based in Fishtown, Le Virtu in South Philly, and La Carreta in Hammonton.

Special thanks to my guests, Joanne Cunningham, Dan Bisogno and Irvin Moreno-Rodriguez.

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

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

We're @checkpleasephilly.

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

Cheers.

(bright upbeat music)