(funky 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!"

(funky music ends) 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 this is how the show works.

Each 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, Attorney Yasmin Finnegan wants you to stop by her chic sushi and raw bar.

But when Naomi Townsend plans an extravagant night out, she heads to her Wilmington spot.

Up first though, health tech analyst, Aaron Glickman, says his neighborhood brewery knows, with great beer, comes great pizza cravings.

Looking for pint slices and more, he recommends Carbon Copy in West Philly.

- My name's Brendon Boudwin, I'm one of the brewers and co-owners at Carbon Copy.

- And I'm Kyle Wolak, and I'm the other brewer, co-owner of Carbon Copy.

- Beer's been something that I've been really interested in for a really long time.

In 2015, I started working at back house at a brewery from the bottom and worked my way up.

And then just the idea of doing something like on my own was always like part of the plan.

From there, just worked for five to six years learning the trade, and that's where I met Kyle and decided to open a brewery together.

- I think like what makes a good corner bar is kind of somewhere where you can go for any occasion, come in, and have a beer on your way somewhere else or can gather with all your friends here and have a full-blown meal.

Pizza and beer are a pretty dynamic duo.

It's hard to top that, and we see a lot of the familiar faces that like live in the area.

So I think that that alone is a testament to like a job well done for us if people are repeat customers.

We do a lot to kind of like do our best with what we've got.

And I feel like that's definitely like a universally Philadelphia message, you know?

Like work as hard as you can and make something that's truly your own.

And that's kind of like what we're doing here.

- Aaron, there's so much going on at Carbon Copy.

Why did you pick it?

- It's great for everyone, families, date night, lunch, dinner, and they really focus on the staples of brewery food, pizza, wings, salads.

Also, if you like pickled things, they do tinned fish with pickled eggs.

So real good variety of food, excellent service, and everything is just a little better than you'd expect for a brewery.

- It's like not your average pizza- - [Aaron] No.

- though.

And also, not your average offerings.

- No, no, exactly.

The pizzas, there's a range of some cheese pizza, which is typical, but the crust is very thin, which is, and perfect.

The sauce is flavorful all the way up to like a samosa pizza or a mushroom pizza that has three kinds of mushrooms on it.

And the wings, again, from salt and pepper all the way to some triple chili.

- Carbon Copy has a really robust menu of beers, ciders, and even wine.

I know we tried a lot of beer at this table, a cider as well.

What was everyone's favorite?

I'll start with you, Yasmine.

- So I had the Gully, which it was an IPA, but it was really juicy and citrusy and it had some oat hops going on in there.

So it was really light and refreshing, and I love a citrusy beer, so it's definitely my favorite.

- It's a great one.

- [Yasmine] Yeah.

- Yeah, I get it all the time.

- And how about you?

- I got the Dornick.

So it was a cider, it's, I believe it was at like 8.5%, just light crisp.

It was the perfect cider, perfect cider to go with a perfect pizza.

- My go-to is the Coy.

It's a classic American pale ale, citrusy without being too citrusy, and the perfect pairing with pizza, frankly.

A little bit of bitterness, but not too much.

- And with your beer, you tried a lot of wings.

- Yes, yes.

I did the salt and pepper which I loved.

I love a crispy wing, so those were nice.

They're not sauced, so they're just like nice and crispy.

We also tried the buffalo, which how you were saying, like all their sauces feel very like homemade.

So it elevates like, you know, typical bar food into something that's like, you know, elevated.

It tastes really, really nice.

- For appetizers, I just wanna say the fried artichokes like were really, really good.

Super crispy, lightly, you know, breaded on the outside.

The inside was really soft and tender.

The sauce that it came with was amazing.

And then I think it came with like fried capers, and it just added this really good saltiness to it.

It was so delicious.

I mean, next to the onion dip and chips, I feel like the artichoke was definitely one of my favorites.

- I'm a sucker for capers.

- [Naomi] Yes.

- So like you put them on, I'm trying it and.

- And I think it came with like a horseradish aioli, right?

- Yes.

There's a horseradish aioli which is also a thing I'm a sucker for.

So you have artichokes, horseradish, and capers.

I'm a hundred percent ordering it off the menu.

- Oh, the holy trinity of Aaron's palate.

- It's the holy trinity.

- Yes.

(laughs) - [Aaron] Yes, yes, exactly.

- So walk us through what is a 12-hour onion dip for the chips?

- Yeah, I mean, the 12-hour onion dip, I'm not sure what they meant by the 12-hour onion dip.

All I know that it was good.

It was really, really good.

I would say that it had the perfect like texture.

It was nice and thick, very creamy.

The chips weren't really oily at all.

Not too salty, light and crispy.

So, altogether, like a really good onion dip.

I want the recipe.

- Pizza is also a big part of Carbon Copy's menu.

And you had mentioned the samosa pizza.

- [Aaron] Yes.

- I know that you tried it.

What is a samosa pizza?

- I mean, it's really a samosa on a pizza, literally.

(all laugh) I mean- - [Aaron] It is what it is.

- The ingredients were spread across the whole pizza.

You could see the potatoes, the peas, they had the, I really liked that they put fresh herbs on it, the mint and you know, like it really added to the pizza.

I'd never tried anything like that before.

But I really liked the curry oil that they put on it too.

It just like, it really tasted like a cheesy samosa pizza.

Like that's all I could describe it as.

- I always like to try and see kind of what the crust is gonna be like.

Had like a nice crisp, but also kind of foldy texture, which I like somewhere in between.

And the nice, little cupped pepperonis.

And then I got the Pecorino Romano on the side and some chili crisp, which is also house made to kind of like drizzle on top.

That was really, really nice.

It was spicy, but really, really nice.

- And then for dessert, they have soft serve ice cream.

- I'm going back for that- - [Aaron] Yes.

- orange, it's a olive oil, orange sea salt.

So, originally, when I saw it on the menu, I was kind of like, hmm, I don't know if I really want olive oil and salt on my soft serve.

That doesn't seem really like sound great.

However, it tasted like a orange creamsicle.

It was really good.

The sea salt really added something to it and it was just, I mean, I got the Oreo soft serve, too, but I also got the, I think, it was blood-orange-infused olive oil.

- [Aaron] Yes.

- [Naomi] With the sea salt, yeah.

That was so good.

I mean, I would recommend it to anybody.

- And then the service, I know, Yasmine, you had a really fun experience with your hostess.

- Yeah, she was just bopping around.

She had a lot of energy.

She sat us right away.

I really liked her vibes.

I was excited about the swag.

They have a lot of cool T-shirts and stuff in there and she was equally as excited, just like helping me out, and like picking some, so I bought one.

It's really cool.

- They did a good job with helping us navigate the beer menu, specifically, because I brought my husband and his friend, and they are both, you know, really love beers.

So they kind of went through the menu with them on what would be a good fit.

And I think that they ended up getting the Witbier which is similar to like a Belgian-style.

You know, I stuck with the cider, which was absolutely amazing.

But I also really liked that you could get beers to-go.

So once we were done our meal, you know, the beers that they got that they really loved, we just went right up to the, you know, fridge grabbed a couple four packs, got some to-go and then we were having some Carbon Copy the next day.

- Aaron, Carbon Copy is your pick.

Sum it up for us.

- An unfussy neighborhood brewery with high standards for food and service.

- And, Naomi, what are your final thoughts?

- Just a low-key, casual neighborhood spot that's perfect for having some beer and pizza after work with friends.

- Yasmine, what's the big takeaway?

- I think it's very modern, hipster vibes, has a really open-air pizza oven right in the middle and elevated bar food.

- Try out Carbon Copy for yourself, located at 701 South 50th Street in West Philly.

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

Yasmine Finnegan is looking for a classy vibe when she goes out and when there's expertly crafted maki, that is a major plus.

For a chic sushi dinner, she heads to Tuna Bar in Old City.

- Hello, my name is Ken Sze.

I'm the chef and owner of Tuna Bar.

We started here about seven, eight years ago.

My parents are immigrants.

First thing they could have gotten a job was like my dad was a buser to a cook and he decided to open a restaurant.

And as any family that doesn't really have much, I start cooking in the kitchen, start cooking around third, fourth grade, taking orders.

So my menu is kind of like, almost like a history of my life.

You ask, you go down to South Philly right now and any of the fishermen, they know me, I'm there like every day.

So I actually get to select everything.

I know that the quality's there.

It's almost me welcoming a customer into my house.

And I kind of incorporate everything I learn into the dishes I have, even some of the dishes that remind me of my dad and some of the chefs that I've learned from, and I mix them together.

The thing about being a chef and an owner, I'm a very emotional guy and cooking for food for someone is very vulnerable.

I'm in the back.

I'm here all the time.

I am have a guest in my house, in my restaurant, and my ideal and what I want them to feel is that anyone that has a guest in their house, I want them to love the food.

Say, oh Ken, I want to come back here.

Hope I see you soon, and let's do this again.

I want a guest comes into my restaurant, I want them to feel like they're coming into my house, and I just want them to love it.

(upbeat music) - Yasmine, Tuna Bar is this really eclectic restaurant.

Why did you pick it?

- So it's got the freshest sushi around that I've had in Philadelphia.

Quality, freshness, always spot on.

The atmosphere is also great, in the front, you get a lot of light.

So if you want kind of like a lunch-type vibe, but in the back, it's a little bit darker.

So good for a date night.

I really love the cutlery.

It's nice and gold, and they have a lot of like chic eclectic accents that make it a really enjoyable atmosphere.

- Do you have any go-to rolls that you would recommend for first-timers?

- Appetizer-wise and roll-wise, I love the Tuna Crudo.

It's really nice thinly sliced tuna.

It has like a truffle oil that they put on top of it or some type of truffle flavor, that's delicious.

In terms of rolls, the Liberty Maki specialty roll, it's got spicy tuna inside.

It's topped with a torched salmon and some sort of pearls on top.

I'm not exactly sure what they're made out of, but it's got a nice combination of crunch and savory to it.

It's really delicious.

The tuna tar tar is one of my go-tos as well for an appetizer.

It's layered, so at the top, it's like really nice pieces of tuna and then you get to the avocado, it's got a whole nice umami-like flavor bomb sauces on it.

And then it comes with these house-made rice crackers that are peppered with like black sesame seeds.

- [Kae Lani] Ooh.

- That you can like use to spoon up the tuna tar char.

So I definitely would recommend the tuna tar char, - The rock shrimp and the crab salad was my appetizers, and I liked them both quite a bit.

The crab salad, this is weird to say, it felt like a coleslaw to me, and I love coleslaw, so it was shredded up, and there was a lot of creaminess to it which is pretty cool.

And not what I actually expected, should've just read more closely, and I would've definitely seen it coming.

- So I got a couple different appetizers.

I couldn't help myself, so I got a few.

I also got the creamy rock shrimp, which was so good.

It came with like a gochujang aioli.

- [Aaron] Yes.

- [Naomi] It was delicious.

It tasted like the best bang bang sauce I've ever had in my life.

- [Aaron] That was a really good gochujang.

- [Naomi] It was really good.

- [Aaron] Yeah.

- And it had this nice level of spice to it.

Then I also got the Wagyu spring rolls which were super juicy on the inside.

And it came with this peanut sauce that had like some ginger flavor, soy flavor.

It was so good.

And then I also got the pork gyoza.

I couldn't help myself, but it was delicious.

I mean the crust on the outside was perfect, super juicy on the inside.

It was really good.

And the perfect way to start a meal there, for sure.

- So I did a piece of the Toro sushi which was really nice.

It's like nice fatty tuna that comes on top of the little piece of rice, delicious.

I also did a piece of uni, which was like really buttery, rich, and like such a fluffy, nice texture.

That was delicious.

I tried the geisha maki.

I hadn't had that one before, but it was like tuna, salmon, avocado.

And then it was actually wrapped in a cucumber as opposed to rice.

So it was like a little bit lighter, very refreshing, very citrusy.

And then I didn't mention before, but I had the spicy tuna crispy rice which that was probably the first or second time I'd had that.

That was out of this world.

It had like three different sauces.

There was an unagi sauce on top when you bit into it.

The texture was just like crispy on the outside, but like nice and pillowy on the inside.

Really, really delicious.

- We got the King Ghidorah which was a spicy tuna with jalapeno and some chili as well.

And we got the hertz roll, which you have to try, sort of a shrimp tempura, which I love, and fried perfectly, honestly.

And a good crunch to it.

- I got the King Ghidorah.

It was so good.

It was nice and spicy.

The tuna was fabulous.

I mean, I know you spoke on the quality a little bit, but the quality of their tuna is really great.

The toro was amazing.

As soon as I saw it I was like, you know what, let's try it.

We got two pieces of the sushi.

It was so good.

I would drive back forward just for the Toro alone.

It was just delicious.

- We got some tuna sashimi as well.

- [Kae Lani] Okay.

- 'Cause we are at a tuna bar.

I have to try some premier pure tuna- - [Naomi] Yes.

- [Yasmine] Yes.

- [Aaron] and that worked out nicely.

We had several orders of it.

- They also have really fun, like clever-named cocktails.

Like the No Regrets.

- [Aaron] Yes.

- [Kae Lani] Ha, ha, ha.

Gotta love a good pun cocktail.

- The cocktails are excellent.

So, you know, my husband does me a little bit for getting an espresso martini at a Japanese sushi bar.

However, they have a really good espresso martini with a great foam.

It tasted amazing.

I also opted into trying the sake, so I got the strawberry sake, which was really good.

So it actually comes in a little like shot glass, and they put the shot glass in a box and I think they pour the sake in, so that it overflows into the box.

So I thought that it was just like in some water, but in reality, it was more sake.

So I drank my sake, I looked, I was like, oh, there's more now.

So it was excellent.

I mean, we tried several different drinks of theirs, and I don't think we tried a single bad one.

- Dessert, not the first thing that you think of at a sushi restaurant, but I know you had some dessert and how was it?

- Yes, it was delicious and just the presentation was stunning.

I mean, the presentation of everything was stunning.

But the dessert, specifically, so I got a passion fruit cheesecake.

So there was like this thin, so it's a little cylinder, you know, piece of a cheesecake.

And there's this thin layer of like this clear passion fruit jelly.

It was served with fresh fruit, dusted with some powdered sugar.

And then there were also these little white pearls that were served on top of it, and it added a really nice crunch to it.

Overall, I mean, I destroyed it, you know?

Me and my husband, (all laugh) We, you know, we were pretty full towards the end, but when we saw that come out, it was so delicious.

- Nothing but crumbs left behind.

- Oh, yeah.

Not even crumbs at this point.

(all laugh) - Well, Yasmine, this was your pick.

Sum it up for us.

- I would say, it's the freshest sushi around in an upscale, classy, chic environment with some eclectic vibe.

- Aaron, what's the big takeaway?

- A lively place for a night out with friends.

- And, Naomi, how would you sum it up?

- I'd say, if you are looking for high-quality, fresh sushi, and a nice, low-key dinner spot, this would be a good place to go.

- Check out Tuna bar for yourself, located at 205 Race Street in Philadelphia, 215-238-8862.

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

Naomi Townsend says she found the most opulent butchery in the region.

For gregarious energy and endless aperol spritz, her pick is sure to win you over.

Let's head to Snuff Mill.

(upbeat music) - My name is Joe Kucharski.

I'm the chef here at Snuff Mill Wine Bar and Butchery.

My name is Bill Irvin, owner of Snuff Mill restaurant and Butchery.

- Well, I had come up here to follow a girlfriend, and we went out to dinner one night, and the food here in Wilmington was okay.

And then when one day she said, "Hey, we need to get some steaks for the house."

I drove every butchery around here and everybody had commodity beef.

And if you look at beef like wine, beef has car wire and nobody had any local beef up here.

And I was thinking, you've gotta be kidding me.

I mean, this is the Napa Valley of beef, and nobody's sourcing outta here.

If you go to New York, all the stuff, Peter Lugers, Keens, Gallaghers, they all use Mid-Atlantic beef.

It's because, remember, you wanna have an animal that's never stressed out.

It has a very good life.

You know, we don't have any large feed lots here.

Our temperatures are not 200 or a hundred degrees during the day.

So the animal's very healthy, and that's what makes great marbling in beef.

(upbeat music continues) - I was born into a family where I had a lot of great cooks.

My grandparents always cooked.

My grandfather was a fisherman, so he was always breaking down fish.

So that's kind of how I got introduced to the whole industry, I guess, I like to say.

- [Bill] Yeah, but you have to say really because what's your last name?

- Kucharski.

So, Kucharski in Polish directly translates to chef.

So that was kind of my calling, I guess, since ever.

(both laugh) Since I've been the head chef, I mean, I think I've just been able to help everything move forward as far as like the creativity and just selling a really amazing food.

We have a lot of high-quality ingredients and a really good team here.

And those are two things that you like must haves when we're trying to create what we're creating here.

- So, I think, I've been through probably about a dozen restaurants already in my life.

But I think the real thing I learned in this business is that you have to work with each other because you can't get it done by yourself.

- And that's one of the great things about this place is it's so tight-knit that you can't get lost in here.

You can't get lost in the kitchen.

You can't get lost if you're a guest in the dining room.

It is a family and whether you're in the kitchen being creative or just coming in to enjoy it, you're gonna know that it's a different experience every time.

(upbeat music ends) - Naomi, Snuff Mill is this steakhouse, wine bar, in the fanciest strip mall in Delaware.

Why did you pick it?

- It's one of my favorite spots.

I've gone there for special occasions.

I've gone there just to have, you know, a burger and a drink after work.

I just love that you can get a good burger, a great steak, but also a good variety of different meats.

They serve lamb, seafood, you know, different things, so it's really nice.

- For first-timers, do you have a go-to dish that you would recommend?

- I absolutely recommend getting the focaccia bread.

It's actually the appetizer.

It's just so good.

They bake it fresh with chunks of garlic in it, rosemary, flaky sea salt.

When you bite into it, the garlic melts in your mouth, and the best part is that you can choose a butter to get it with.

So, the last time I went there it was a creamy Mars Capone butter that they had and it was really good.

Also, I would say their pork skewer for the appetizer as well.

It's really good and has a good glaze to it, a good char on the outside.

Two of my favorite appetizers to get pretty much.

- So, no surprise, started with the fried artichoke, (all laugh) right?

Which may have been the best fried artichoke I've had.

They came as a full artichoke, so not chopped up or anything like that.

And you could really tell what they were, and they were fried perfectly and the sauce was exceptional.

We also got some oysters in the half shell, which, love oysters.

They were delicious, very fresh.

You could tell they taste like they were right outta the ocean.

- So they had a slew of specials when we went, and our server actually sent the owner over to tell us about a couple of them 'cause we had ordered the dayboat scallops, which the owner comes running up to the table and he was like, "I was actually just in Nantucket this past weekend and I shucked everything that you're about to eat."

- Stop.

- Yes.

- [Kae Lani] I love that little humble brag.

- It was the most fabulous experience I (all laugh) had had at a restaurant.

And he was like, "Yeah, I just opened 'em right up.

They're literally from boat to table."

They were the small scallops and a lemon white wine butter sauce with like a piece of grilled sourdough just like sopping it all up, delicious.

And then the east coast oysters, they were topped with a yuzu, a chili crisp, and caviar.

And my husband doesn't even like oysters, and he ate half of them, like they were so unbelievably fresh and delicious and that owner is just the best thing in town.

Like I was obsessed with him.

(laughs) - I love how you doubled up on the caviar 'cause you had the caviar on the oysters and then you had caviar linguini.

- Yes, that dish, we did it as kind of like an intermezzo, like the second course.

Caviar linguini, it was in a saffron lemon sauce and then it was topped with trout row and caviar as well.

It was just the most creamy, like umami-rich, savory, delicious pasta cooked perfectly.

Just like a really nice addition to like the seafood we had just had.

- I got the prime rib eye, 20 ounces, bone out, which is a lot of steak.

- [Kae Lani] Yeah.

- It served, it was for dinner that night and then dinner for my wife and I as a steak and eggs leftover the next night.

Delicious, sage-rubbed, pepper with these seasonal vegetables that were excellent, cooked perfectly, super juicy, nice marbled fat, the whole nine yards.

- Obviously, the burger is like the one casual thing on the menu, but it's so amazing what they put into the burger.

Million-dollar bacon, I believe it's just sweetened with like some brown sugar, so it's nice, crispy, sweet.

They also have this secret sauce, which is like a way better Big Mac sauce.

It has these thick pickles on it, and I haven't always been a huge fan of pickles, but it feels like a crime to take it off.

- They're doing something wonky or wild and weird with the bone marrow, specifically.

- [Aaron] The bone marrow.

- [Naomi] Yes.

- 'Cause you had a bone marrow old-fashioned.

- [Aaron] Old-fashioned.

Yes.

- [Kae Lani] Yeah, how was that?

- Really good.

I'm not sure if I could tell what part of the taste was bone marrow, but it was a very good old-fashioned with a, you know, I like how they started with like a big block of ice, right?

- [Kae Lani] Yeah, yeah.

- [Aaron] Not over ice, but just with a classy- - [Kae Lani] Yes.

- [Aaron] big square of ice kind of thing and tasted delicious.

- Your cocktail game, very strong.

(Naomi laughs) What cocktails would you recommend?

- So surprise, surprise, the espresso martini.

- [Aaron] Yes.

- I love their espresso martini.

I mean, not only does it have a great foam from the shake that they give it, but they have a salted caramel foam that they have just right there on the bar, and they will put it right in, sprinkle some coffee beans on it.

It's really, really good.

But I will also say their margarita is really good as well.

It has a citrus-salted foam, so they're really into foams and so mine.

- Their foam game is on point.

My wife like apricot ginger cocktail with a foam on top, and I had never seen a foam like that before.

- [Naomi] Right.

- [Aaron] It was so good.

- I'm pretty sure we tried two other drinks as well.

It was a Fig-Tastic Smash, which was just like a whiskey-based drink, and it comes out smoked, so they put a little lid on it, light it on the top.

- I like the theatrics.

- [Aaron] Yes.

- Yes.

- [Aaron] Exactly.

- They take it off.

Super smoky, looks great.

I mean, it was really awesome.

Their cocktails.

- Several tables around us got that, and we were like, "Okay, it is a smokehouse now."

- I did this really delicious Sangiovese.

It just went so nicely with, my husband and I both got the filet, and I did the truffle butter, speaking of all the buff butters.

So that was really delicious.

But it was just like such a nice kind of like oakey, a little bit of vanilla, just like paired perfectly with the steak and everything else.

- It was the fanciest strip mall I've ever seen off of Bus Road in Delaware.

So you're driving down the road, don't expect much, you turn in, it's a kind of neo-colonial strip mall.

So, you're immediately entering an unusual kind of space and you walk in, and the vibe is a perfect blend of a steakhouse with a farm-to-table restaurant.

It is neither of those two things, but somehow captures both of it.

- I really felt like I was kind of like in Frank Sinatra's, like living room, or something like, it was just like a very cozy vibe, but very avant-garde art, so I liked it a lot.

- How were your desserts?

- It was excellent.

We got a white chocolate ganache tart which was great.

I'm normally suspicious of white chocolate, but I really like this and it kind of, it held its texture as you kind of broke it apart and ate it, which I like frequently.

It'll crumble a little bit, especially the crust.

None of that.

And the fruit it came with was really good too.

- Naomi, Snuck Mill was your pick.

Sum it up for us.

- If you're looking to have a nice dinner, if you're looking to feel like a VIP and have a culinary experience in a very nice strip mall, as you guys said, I would definitely recommend this place.

But don't be afraid to go there for a burger and a drink after work either.

- Yasmine, what are your final thoughts?

- Very cozy atmosphere, great service, wonderful attention to detail, delicious seafood, unique.

- And, Aaron, how would you sum up Snuff Mill?

- An upscale place for date night or any special occasion, or just night out with exceptional food.

- Crack a can of caviar for yourself at Snuff Mill, located at 1601 Concord Pike in Wilmington, 302-303-7676.

Reservations are recommended at least 30 days ahead of time.

And the average tab per person without drinks is $75.

So on this week's show, we featured Carbon Copy in West Philly, Tuna Bar in Old City, and Snuff Mill in Wilmington.

Special thanks to my guests, Aaron Glickman, Yasmine Finnegan, and Naomi Townsend.

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 at "Check, Please!"

Philly.

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

Cheers.

(wine glasses clinking) (funky music) (funky music continues) (funky music ends)