(upbeat horn 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... (upbeat horn music) Right here on "Check, Please!"

(upbeat horn music) 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, content creator Miguel Ayala says his soul-food spot will blow your mind, but brewer Pola Gale wants you to tap into her favorite quirky Mexican joint, but up first, creative director Stefan Backhaus knows a good bar and restaurant is the cornerstone of a neighborhood.

For in-house beers and good food done right, let's check out Meetinghouse in Kensington.

(dramatic whooshing) (upbeat funk music) - Hi, I'm Drew DiTomo, I'm one of the owner-operators here at Meetinghouse.

(upbeat funk music) - My name is Colin McFadden, I'm one of the owner-operators here at Meetinghouse.

Yes, so I'm from Delaware County originally, I've been living in the city since 2009, kinda came to restaurants through brewing.

I guess it's hard to say, like, where it really begins, but for me, it's...

Originally, this idea was supposed to be a brew pub, I had been a brewer for about 10 years.

In that vision for a brewery, the pub part of the brewery was really, really important.

(upbeat funk music) - I started as a dishwasher when I was a kid, I...

Probably from diagnosed ADD, and I was just like, "Wow, this is incredible, why is this so fun?"

And I've just done it my whole life, I've cooked my whole life, went off to Italy, and worked in Italy for a while, and then, came back, and I really kinda dug into the... (indistinct) Family, and... My... Yeah, the philosophy is simple, keep it pretty straightforward and true to what the product is.

You know, "What did I grow up eating at a bar next to my dad?"

And that type of thing... Because it is a pub, it's a corner restaurant, everybody should be welcome here, feel welcome, and find something that's exactly what they want.

(upbeat funk music) - Stefan, Meetinghouse is in the highly-disputed neighborhood, the borderlands, if you will, of a bunch of neighborhoods, but sometimes called "Port Fishington?"

(laughs) Why did you pick it?

- Ever since they opened, I believe in August of last year, it's just been one of my go-to spots.

I just love the whole vibe and ethos behind what they're trying to do, it's, like, this focus on, like, elevated simplicity, there's only a few beer options, the food menu is pretty simple, but everything is just really, really well-done.

- This time around, you started your meal with the green salad, which everyone raves about, seems simple, but everyone loves it.

- Yeah, and that was my first time actually having the green salad, I've been there, like, you know, numerous times before that, but the green salad is just...

It's so simple and wonderful, it's, like, a bed of romaine with, like, watercress on top, with a lovely Dijon vinegarette, it's like a little, like...

Almost like a statue of greens.

- Pola, you went with your son and his wife?

- Yes, and we were celebrating her birthday, to boot.

- Oh, what a great place to celebrate!

Well, do you think it was a great place to celebrate?

- I absolutely think it was a great place to celebrate, and for me, having grown up in Philadelphia and living in Kensington for a very long time, as I...

Walking across the threshold was like walking back in time, 'cause my mother had been a waitress in some of the older bars.

- Oh, my goodness, and this is set up like an older... - It's got the ambiance of the old bar, and all the different accoutrements, and the mirror, and the big old bar, and the dining room in the back, but it was so up-to-date, so modern, so really clean and nice, and everybody was so friendly.

That had changed a lot since I was a kid.

(people laughing) - So how did you start your meal?

- So we started with the crab appetizer, and it was delicious.

We didn't wanna embarrass ourselves by asking for, like, extra bread to mop things up... - [Kae Lani] I'm sure they would've brought some out though, if you would've asked.

- [Pola] Yes, but we were... (indistinct) - [Kae Lani] Nice.

- [Pola] Did you...?

So between the crab dip, and our entrees, and everything, but we were saving room for desserts, so I had to pace myself.

(laughs) - You were playing the long game.

- I was playing the long game.

- Well, I saved the whole day for the actual meals.

(laughs) - Nice.

So, okay, so you did get extra bread for your crab dip?

- Well, no, I got extra bread for the clams, the garlic clams.

Yeah, and then, I even took some home, but I also had the crab dip, which was delicious, it was so good, yeah.

- So walk me through this crab dip, was it, like, a little spicy?

Did it come with crackers?

- [Miguel] Not spicy, I think... - Not spicy, but very, very creamy, and it came with toasted bread-corners... - [Miguel] Yeah.

So good.

- So... And so much so...

So we, of course, ate all the bread, and there was a little bit of crab dip left and my son saved that for his French fries, so he was chipping- - And they give you the little spoon that you can do... Yeah, so it...

I ended up eating it with the little spoon once we were done with the chips.

Yeah.

- If someone's going in on, like, a regular Wednesday, what's the one dish you would tell them to get?

- I'd probably go with the roast-beef sandwich, I think it's classic, it's just- - [Pola] That's what my son got.

And he was thrilled.

(laughs) - [Stefan] Yeah.

It's so good, and it's so simple too, it's like I said before, I think everything on their menu is just, like, simple, but, like, executed really, really well.

- I got the pork steak.

- Oh, how was the pork steak?

- Oh, it was really delicious, and again, they...

Her fish and my pork came with a glaze and a sauce that was... (laughs) It was like, "Oh, I can't leave this behind."

(people laughing) - Meetinghouse is also a brewery, and we have a brewer here from Lower Forge in Medford, thank you for sharing your beer with us, by the way.

- Absolutely.

Anytime.

- And you're, like... You're an authority, and so, at Meetinghouse, they have three styles of beer, pretty simple.

It's the "Morning Swim," "Living Thing," and "Mount Pleasant."

What did you think?

- So, of course, we had to try all three of them and enjoy all of them, and so, there's the lighter beer, the hoppy beer, and the dark, and to go through...

In Tonewood, you know, being able to get Tonewood on the other side of the river was a big thrill for us.

- Yeah, that's right, 'cause they partner, that's their brewing partner, yes.

- They partnered with them, and it was just really excellent, and being able to use those three styles of beer to then pair with different types of food was really an excellent opportunity too.

- And of course, they offer other drinks, they do cocktails, but they also offer wine, and Miguel, you trusted in them and did the mystery wine.

- Yeah, yeah.

Well, two things, wine is one of my favorites and I like a mystery, and...

So I went for it, I thought it was really good... - And the waitress, she didn't tell you what the- - [Miguel] No, I think it's, like, this kind of secret until I guess they post it or something.

- Yeah, I think all the previous mystery wines are on their website as well, so you could probably circle back to, like, whatever date you went and find out what it was.

- And for dessert, Pola, you tried three desserts.

- We tried three desserts, my daughter-in-law got the cream brulee, my son got the Qantu chocolate, and I got the cherry cheesecake, and each of them were just superb.

The crust on the cream brulee was perfect, the amount of chocolate, it was just...

It was amazing, and all three of us loved them, and pretty much scooped that whole thing out, there were no crumbs left when we left with it.

(laughs) - Was it like...?

So for the cheesecake, 'cause you've also tried the cheesecake.

- [Stefan] Yes, it was wonderful.

- Was it, like, it super creamy, or was it more light and fluffy like New York-style cheesecake?

- I would say it's probably right in-between, like, I don't know, just the way the cherries... - [Kae Lani] I was gonna say, "How do you say both?"

- [Pola] How do you say both?

'Cause it wasn't super heavy, the cherries were... Everything was... You know, I felt a little bit like a fairytale, it was just right, it was just right.

(laughs) - I got the bread pudding, the pineapple-bread pudding, I believe, but they call it "baked pineapple," so we had to ask about it, yeah.

It was really good, I think my only thing was they didn't have...

It wasn't as sweet as I thought it would've been, but it was really good, like, the presentation, he came out with the little thing-y to cover... (indistinct) (laughs) Yeah, perfect for social media, and so, yeah, I really like...

The presentation is top-tier, yep.

- The decor, I mean, it's your classic Kensington, Port Fishington bar, I mean, and it didn't change too, too much from the aesthetic of Memphis Taproom.

- [Stefan] You walk in, it's just that classic wood bar with still, like, the ornate, like... - [Pola] The wood and the big mirrors... - [Stefan] Yeah, I'm glad they kept that, I think they refinished it, but yeah, the rest of the place, like, I think were just some small updates and, like, fresh coat of paint.

- And the energy, yeah, it just felt like good, like, chill... And we...

I went on a Sunday, so it was just, like, a nice vibe, yeah.

- And how often do you get to dine by candlelight?

Like, it's... Yeah, you don't come across that often, it's an intimate space.

Miguel, did you have any wait?

- No, not really, we... As soon as we walked in, they sat us down.

People next to us had the garlic clams, so we're like, "What is that?"

- Those are the best influencers, are the diners that, like, got there a few minutes before you, and they're already in the process of their meal.

(laughs) And in terms of prices, Pola, did you feel like the prices were on-point?

- Oh, absolutely, I mean, you know, if you go out anywhere, or you do anything, you're gonna know, and if you're looking for something that's quality, and you want something that's fresh and a little different, I felt that it was...

I think it was definitely on-point.

I was fed, I was entertained... - You got a little bit of nostalgia.

- Yep, yep, I got to be with my family, and, you know, we... A lot of nostalgia.

- Yeah, it seems like it fills the need for a lot of different functions of dining, so you saw, like, a Phillies game, there's, like, the popups, you, like... You said that you can kinda, like, dress it up or dress it down in terms of prices, get fancy or get casual, right in the city where, like, the dining concepts are becoming more and more chic, and posh, and stylish, it's really cool to have, like, a low-key joint.

This was your pick, sum it up for us.

- I would call Meetinghouse a warm and inviting corner bar with a focus on simplicity, and everything's delicious.

- Miguel, what are your final thoughts?

- Great energy, great food, and just absolutely great atmosphere.

- And Pola, what's the big takeaway?

- I would say the best of all worlds, I was taken with the nostalgia for the old type of bar setting, as well as the modern update of everything that was there, it was really just a nice experience.

- Try out Meetinghouse for yourself, located at 2331 East Cumberland Street in Kensington.

Reservations are accepted, and the average tab per person without drinks is $25.

(dramatic whooshing) Miguel Ayala's pick is a classy joint that's dishing out some serious Southern fare.

Looking for expertly-executed classics for brunch, lunch and dinner?

Check out Omega's in Merchantville.

(dramatic whooshing) - Hi, my name is Omega Ellis, I am the chef and owner of Omega's Restaurant.

You're not gonna get one meat and two sides, and a piece of cornbread, and a cup of iced tea, I kinda give you a entree 'cause I want you to experience my personality on a plate.

(upbeat jazz music) Our shrimp and grits is... (upbeat jazz music) I had nothing like it.

Southern-wise, you know, if you make a good pot of grits, you'll... You can be married with five kids, so I got one so far.

(laughs) But yes, shrimp and grits.

Shrimp and grits.

My mother, my... All my family, my grandmothers, aunts, uncles, everybody can cook, nobody is a slouch in the kitchen, so I always stood next to my grand-mom near the stove, and I just... Everything I wanted to do, even when I tried to get away from cooking, it pulled me back even closer, so I said, "Okay, God, I hear you.

This is what I'm supposed to do."

And I love it, like, even...

It's my therapy from me, like, outside of having customers and people love your food, and all that other stuff, it's my therapy, when I'm in here by myself, I can think, I can...

I have a clear vision of what I wanna do, so food does that for me.

(upbeat jazz music) (dramatic whooshing) - Miguel, every now and again on this show, there is a place that I selfishly wanna keep to myself, but, you know, I'm so glad that Omega's is getting some shine.

Why do you wanna share this South Jersey secret with everyone?

- I didn't, but I had to.

(people laughing) But the chef, Omega, actually used to work at Corinne's Place in Camden, and so, when people heard she was opening her own, I think a lot of people rushed, and since opening day, I've been, like, one of her number-one customers, like, the food, the atmosphere, it's just amazing there.

- This time around, you started your meal with the wings.

How were they?

- They were good, they were honey garlic wings, they were cooked nice and crispy, how I like it, super flavorful, definitely recommended those.

- How did you kick off your meal, Pola?

- So we got the shrimp-stuffed crab-cake to share, and that was excellent, what we did is we asked our waiter what did he suggest, and he laughed because we had our entrees selected before we selected our appetizer, and then, asked and he said, "Oh, definitely go this way," 'cause it would compliment what we were gonna do.

- You went for a Sunday brunch.

- [Stefan] I did.

- Did you plan that, or was that...?

- I did not, but I think it actually worked out because it gave me a chance to try, like, more of the menu, and it's, like, all-you-can-eat Sunday brunch, so the regular menu wasn't available, but yeah, I started off with some creamy Cajun shrimp with grits, and some eggs and Turkey sausage, so I did, like, a breakfast for my appetizer, and then, moved on to the other dishes for my entree.

- [Kae Lani] Oh, yeah, it's, like, all of their greatest hits, which I know you also tried, what was it, the jerk salmon?

- Yes, the jerk salmon, actually- - [Kae Lani] How was it?

- When I looked at the menu before, I really had my eye on the jerk salmon cheese-steak, so I'm definitely gonna go back, and I... That's on my list to try there, but yeah, the jerk salmon, it was just, like, a, you know, couple pieces of jerk salmon that they, you know, put on your plate that you handed them, and... - [Kae Lani] And how was the spice blend for you?

- [Stefan] It was really nice, it wasn't, like, over-the-top spicy or anything, it was just a really nice, like, flavor.

- Miguel, is the brunch a good value?

- Yeah, I think it's perfect, it's literally all-you-can-eat as many times as you want for $35, which I think is really good, so, like, usually, if you get a grits, it's, like, $16, like, a plate, but you can literally get grits as many times as you want on a Sunday, and pay $35.

- [Kae Lani] Bottomless grits.

- Yeah, yeah, I think it's really great, so, like, if you're on a budget, I think, go on a brunch Sunday, for sure.

- And you got the blackened... What was it, blackened shrimp tacos?

- Blackened shrimp tacos, yes.

- How were they?

- They were super good, the shrimp was cooked well, the flavors were, like, just...

Everywhere was super good, even the sauce and everything, yep.

- I went in a completely different way, I went with the vegan chickpeas, and the rice, and everything about it was excellent, and yes, I did take some of that home 'cause the portions were so generous, and my daughter-in-law... Because she got the shrimp and grits, which is her favorite dish, and she was just so happy, and mine was really excellent and filling.

- Stefan, having done the brunch, you tried a bunch of little things, but what was your favorite?

- I would say the shrimp and grits were really nice, and the mac-and-cheese that I had as, like, kind of the entree was really good.

They also had live music going on too, which I'm not sure if that's, like, all the time, but it was, like...

It was really... - What a nice brunch.

- Really lively, like, fun vibe.

- I think she tries to have, like, a band here and there, but definitely on brunch Sundays, yep.

- Pola, what do you think of the atmosphere?

- So I really love the atmosphere, it was... You know, again, it fit, and it was very inviting, and I love the colors, I love the way that it was laid out and everything.

As soon as we walked in and take it all in... Because I could see jazz there.

I could definitely see that fit with the jazz music and everything, and I wasn't sure what to expect, I love Southern cooking, I love soul-food cooking.

Is this a theme?

I'm all about the comfort food.

(laughs) - Yeah, yeah.

- Yeah, it does make you feel like you were like at a friend's house, like, it was just such a nice, like, atmosphere, yeah.

- And it's right in the heart of Merchantville, and there's, like, secondhand shops and all types of fun.

- It's very family-oriented, the whole neighborhood, there's schools, there's a municipal building.

It's really a nice vibe out there.

- And with any good Southern meal, you need to have desserts, and there was a couple people, peach cobbler, a classic.

- Yeah, yeah, yeah, I had a peach cobbler, yeah.

- Did you have it too?

- [Miguel] Yeah, yeah, I've been leaning towards the fruit desserts this entire run, so...

But it was so good, yeah.

- [Pola] It was so big.

- [Miguel] Yeah, yeah.

(laughs) - [Pola] I mean, we shared it, and still had some to take home for my coffee the next day.

- Well, Miguel, this was your choice, sum it up for us.

- Omega's is a great space with great food, and definitely a must-try.

(laughs) - Pola, what are your final thoughts?

- Definitely a feel-good kind of food, really warm ambiance, very warm, welcoming, I would highly recommend it for people, whether families or couples, to go there.

- And Stefan, what's the big takeaway?

- It was a really fun Sunday brunch that I definitely look forward to going back to.

- Check out Omega's for yourself, located at 27 South Center Street in Merchantville, 856-702-5600.

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

(upbeat jazz music) Pola Gale loves the warm ambiance and Mexican comfort food at this family-run joint.

Looking for a casual spot for a dinner with family and friends?

Head to La Esperanza in Lindenwald.

(dramatic whooshing) (Maricela speaking in foreign language) (upbeat Mexican music) Pola, La Esperanza, the pink building off of the White Horse Pike, why did you pick it?

- So, a continuing theme with me and going out to dinner, if I'm not doing, like, high-end fine dining, is comfort.

I want comfort, I want good food, I want lots of it, I wanna feel good and welcome where I'm going, and you walk in there, and the hostess greets you, and you get seated, and the next thing you know, you're looking at the menu and thinking of all this... And you're already eating salsa and chips.

It's already there.

- [Kae Lani] That's complimentary, it comes with... As soon as you sit down, they come with the chips and the salsa.

- [Pola] And it's not salsa you could get anywhere else.

- Stefan, you got the guacamole.

- Yeah, to start, we had the guacamole, and I... We also had the shrimp ceviche, and both were excellent, I thought the portion sizes were also very large too, I think the ceviche came in, like, almost like a chalice.

And I've never seen, like, a bigger ceviche.

- What did you start your meal off with?

- I got the chicken tostadas.

Yeah, and so, they were basically, I think, three, long, chopped in half, and they were really good, they had, like, the Mexican cheese and lettuce on top, I thought it was really flavorful.

- Pola, how was your "Fat Alex?"

- My "Fat Alex" was fantastic, it was so big that I shared it with my friend that was with me, we split it in half, ate half, and took the other half home, because it was just chock-full of so many good and tasty things, and I warned her she wouldn't be able to eat it by herself.

- [Kae Lani] What was the meat choice in there?

- [Pola] So the ground beef...

There was beef, and beans, and rice, and onions, and tomatoes, and salsa in there, it was excellent.

- It was, just like she said, huge, like, arm size, like, we took half and we, like, ate it the next day... (people laughing) But mine's was simple rice and steak, but it was, like, so flavorful, like, so good, and I think it came with beans, but I'm not a bean person, so I did remove the beans, but the steak was, like, cooked to perfection, it was, like...

I wanted to finish it, but I'm like, "I can't, I have to take this home."

- You can't.

- [Miguel] Yeah, it's crazy.

- It's impossible.

- And I thought I was gonna be able to pick it up, it was like...

I was, like, forking the knife, and I was like, "This is gonna be a mess," yeah.

- There's no picking it up anyway.

- You went a different route with your entree.

- Yeah, we got the chile rellenos, and then, also the chile... (indistinct) Or chile... (indistinct) Verde, and both were really good, and the... Like I said before, the portion sizes were really huge, but... And, like, I think I had enough leftovers for, like, two more meals.

(people laughing) - I feel like, at a Mexican restaurant, you gotta get some margaritas and you tried a watermelon?

- I had the watermelon margarita.

- [Kae Lani] How was it?

- It was excellent, I must say.

Usually, when I'm out, I always say that I'm lazy with a big glass, but I managed that one.

(Pola laughing) - [Kae Lani] Did you get margarita, as well?

- [Miguel] I just got water, but I do wanna go back because I see, every day, they have, like, a different drink special with the margaritas, so- - And they have a nice little bar there.

- [Stefan] I got the fresh-squeezed margarita, so the fresh lime juice, and yeah, it was really good.

- [Kae Lani] And then, you followed it up with, like, a... - [Stefan] That was definitely a highlight.

- [Kae Lani] Classic, like, Mexican beer... - [Stefan] Yes, Negra Modelo.

- [Kae Lani] Oh, cool.

- Negro Modelo is one of my...

It was my... one of my dad's favorite beers too, so it was kind of a, you know... - That's nostalgic.

(laughs) - [Stefan] Yeah.

- And this is a very, like, colorful, vibrant space that I think has not changed in, like, 20 years.

(laughs) - I would think...

I would agree with you, that it has not changed, but then again, the food has always been that excellent quality, and the...

I could tell you, every time I have ever been in there, my experience has pretty much been the same.

I've been welcomed, I've had good food, and, like, I went earlier in the day, I didn't go for dinner, my friend and I went for lunch.

- Yeah, when you got there, there was a little bit of a wait.

- Yeah, when I got there, it was, like, late, so it was dark out, so there was a wait, they said 45, but we got seated, like, in 20-something minutes.

- [Kae Lani] Not bad.

- I think my only critique... (indistinct) Was there were kids there late, which was a little strange.

- There have to be lots of kids there sometimes.

- Yeah, and they were running, and I think... You'd kinda think, "I'm going to a bar," it's gonna be, you know, just grownups, but I think that was a little confusing, but the food and the, like... You could, like...

It feels like home, like how Omega's did, it just feels like you went to your cousin's house or anything, or something like that, it was really nice, though.

- You got the banana changa?

- Yes, again, opted for a fruit dessert.

(laughs) It was just a simple plantain with condensed milk on top, I thought it was really sweet, but I like sweet stuff, so I enjoyed it, but I couldn't finish it all 'cause it was, you know, pretty long, so I took the rest home, as well.

- [Kae Lani] And pretty rich, yeah, condensed milk, and was it fried?

- I believe.... Yeah, I believe it's fried, and then, they lay...

They put the milk on top, yeah.

- What did you get for dessert?

- The tres leches cake.

Again, comfort food.

It's something that's familiar and enjoyable without being...

I'm not a sweet-eater.

I would rather have crackers and cheese versus a slice of cake, so the tres leches cake is sweet, but it's not super sweet.

- Pola, this was your pick, sum it up for us.

- So, if you're looking for something that is great value for the money, and delicious food, and you feel comfortable, I would... You know, definitely La Esperanza in Lindenwald.

- Miguel, what's your final thought?

- It's a great Mexican restaurant with great food, definitely stay true to their culture, and it's a great experience, yeah.

- And Stefan, how would you sum up La Esperanza?

- I would say it's big portion sizes, it seems like a lot of the locals really love the place, I was there on a Friday night, and so, it was... You could tell, like, everyone really, like, values and, like, cherishes the place.

- Grab some... (indistinct) And margs for yourself at La Esperanza, located at 40 East Gibbsboro Road in Lindenwald, 856-782-7114.

Reservations are accepted, and the average tab per person without drinks is $25.

(dramatic whooshing) So on this week's show, we featured Meetinghouse in Kensington, Omega's in Merchantville, and La Esperanza in Lindenwald.

Special thanks to my guests, Stefan Backhaus, Miguel Ayala, and Pola Gale.

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.

Cheers!

- [Pola] Cheers.

(upbeat horn music) (upbeat horn music continues) (upbeat horn music continues)