What’s In the Window at Kanella


We’ve been meaning to stop at Kanella for too long now, not just for the for the Cypriot fare but to take some good photos of Konstantinos Pitsillides‘ “vintage twitter.” The posts hang on individual sheets of paper in the window of his kitchen.

Grub Street captures a sheet that takes a shot at the catering profession. Us, we have this photo regarding precision, restraint and simplicity.

It prompts an interesting discussion, as much for the posts as their content.

Vintage Twitter at Kanella [Grub Street]

Our transcription after the jump.

Precision begins with the buying of ingredients and ends with the cooking times.

Restraint means avoiding the temptation to experiment every time you start to cook.

Simplicity is to eschew garish taste and over-elaboration.

Only by adhering to these three principles is to possible to create true gastronomy.

Kanella [Official Site]

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  • mike

    I’m glad somebody posted what these things said. I’m kind of a regular at Kanella and I have always wanted to take a picture of them, but I was afraid Chef would see me. The guy is intense. The waiters won’t even entertain a substitution request because he will bite their heads off. He had another good sign about how he hates restaurant week.

    That said Kanella is awesome.

  • Pete LaVerghetta

    I did not understand the catering one. Can someone explain it to me? My wife was a chef for 25+ years. She graduated from the Restaurant School when it was on the east side of the river, was a restaurant chef, owned a catering company, worked as a catering chef, and finished her career in food service. Why take a swipe at caterers? I’m baffled.

  • Dustin

    Yeah, I don’t get the swipe at catering either. Regardless, Kanella is one of my favorite restaurants in the city.

  • least important person

    pete- I really think the catering comment is those cheap hotel like or lame suburban catering gigs with Sysco products and young kids who just want beer money. They dont really care about catering or food
    The stuff you mention is very well regarded and yes its tough
    dont think its a cheap shot. You guys deserve kudos

  • Pete LaVerghetta

    According to a commenter on the Grub Street site, it’s a language/translation problem. He means ‘cooking’ when he says catering. People fail out of (business, art, etc) school then become ‘caterers’ i.e cooks/chefs.