Sunday, December 28, 2014

Eat this now: Cemita from Keg & Kitchen

It's a sandwich akin to the Mexican Big Mac - tavern ham, guacamole, panela (also known as Oaxaca cheese), shaved red onion, chipotle mayo, lettuce and tomato, layered on a brioche-like round roll that the Meekers order from a bakery in Camden that Kevin won't identify.

Eat this now: Cemita from Keg & Kitchen

Cemitas at Keg & Kitchen: Beef at left, chicken at right.
Cemitas at Keg & Kitchen: Beef at left, chicken at right. MICHAEL KLEIN / Philly.com

Keg & Kitchen  in Westmont has been steadily ramping up its food.

Helping drive this are the two chefs in Kevin and Janet Meeker's kitchen: 

Michael O'Meara, who has consulted with the Meekers for awhile, and Phil Manganaro, an alum of Il Pittore in Rittenhouse Square. The menu has gone more to the comfort-food side, with such dishes shepherd's pie and chicken pot pie.

People are really going for the cemita.

It's a sandwich akin to the Mexican Big Mac - tavern ham, guacamole, panela (also known as Oaxaca cheese), shaved red onion, chipotle mayo, lettuce  and tomato, layered on a brioche-like round roll that the Meekers order from a bakery in Camden that Kevin won't identify.

Thing feeds two, comes with fries, and sells for $14.

Your only decision is whether to get it topped with house-smoked beef brisket or fried chicken.

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Michael Klein Philly.com
About this blog
Michael Klein, the editor/producer of philly.com/Food, writes about the local restaurant scene in his Inquirer column "Table Talk." Have a question? Email it! See his Inquirer work here. Reach Michael at mklein@philly.com.

Michael Klein Philly.com
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