Kanella Makes Refreshing Debut

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 sieftalia—spiced pork sausages cased in caul fat, the lacy membrane that contains an animal’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, it’s one of a trio of dips that change according to Pitsillides’ whims.

Kanella [Philadelphia Weekly]

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