Adam Erace enjoys Kanella, the Cypriot BYOB that has made quite the debut at 10th and Spruce.
[Chef/owner Konstantinos] Pitsillides, former chef of Meze in Bella Vista, is not afraid to bring it with some pig trotters or sieftaliaâ€”spiced pork sausages cased in caul fat, the lacy membrane that contains an animalâ€™s internal organs. Or how about tarama, carp roe whipped into a silky, surprisingly delicate dip served with grilled pita? With tangy tzatziki and fragrant carrot-and-cardamom, itâ€™s one of a trio of dips that change according to Pitsillidesâ€™ whims.
Kanella [Philadelphia Weekly]