Kanella’s chef de cuisine Evan Butkovsky is joining up with Mercato’sRyan McQuillan for a collaborative dinner on Tuesday, July, 28th. The Greek/Cypriot and Italian inspired tasting dinner (one sea, one people) will be held at Mercato, and will consist of three courses for $30.
When we first learned that Konstantinos Pitsillades was opening Kanella South at 757 S Front Street, it did not occur to us that he would close his successful BYOB location at 10th and Spruce. But as I dined at the Cypriot restaurant on Friday night, Pitsillades confirmed he was closing up shop in Washington Square West as of May 31st. The proud chef also promised that the new location would be the same but better. He was particularly excited about the large charcoal grill and a wood-fired oven that he would be experimenting with.
Pitsillades says the Queen Village Kanella will open in June with a full bar. The Spruce Street location is currently on the market. The 46-seat restaurant (with 22 additional seats outside) is on sale for $350,000.
Coren at Vedge. He called Vedge, “the best vegan cooking I have ever had.”
Times of London restaurant critic Giles Coren was in Philadelphia this spring filming his TV show Million Dollar Critic for Canada’s WNetwork. The show visited five Philadelphia restaurants in order for Coren to bestow one of them with his million dollar recommendation (because the review could be worth more than a million dollars in business).
Kanella is the sort of place I wish I could review every week: a buzzing local taverna on a lively city corner, people of all ages and ethnicities sitting at outside tables, simply decorated inside, full of laughter, friends and family, and charming staff serving a cuisine rooted deeply in a foreign culture rather than just ripping it off, with a deadly serious chef at the helm.
An eagle-eyed tipster alerted us to a liquor license transfer placard in the former home of Village Belle at 757 S Front Street. The applicant name is Kanella South. Could this be a new restaurant from Konstantinos Pitsillides, the owner of Kanella at 10th and Spruce Streets? The new license application isn’t in the system yet, so we reached out to Pitsillides but haven’t heard back yet. Back in March, Pitsillides sent us a teasing email, “Kanella will buy a new bigger space.or maybe,they just did.” At that time the chef did return any further messages for details.
A property search doesn’t return any recent sales for the address though its value did just go up by a factor of eight.
But if the name is any proof, it looks like Queen Village will be noshing on Cypriot bites while looking out over the Mediterranean Delaware.
Brian Freedman provides the lowdown on chef Konstantinos Pitsillides’s Sunday Cypriot mezze dinner at Kanella. The menu changes each week but you can count on it to be “honest, exciting, deeply comforting experience that, on a Sunday night, is the perfect way to begin a new week.”
Kanella, the endearingly small, five-year-old Cyprian BYO sits at the corner of 10th and Spruce, containing wicker chairs, wooden tables, and exposed brick walls graced with copper cookware. Anything more would be a disservice to the chef. Food is the focus here, and there’s a certain necessitarianism to Konstantinos Pitsillides’s cooking—an effortless persuasion that this sort of cuisine should only be prepared by him, that there is exactly one way to compose each dish, and that Pitsillides is the only chef in the world doing it correctly. Soak your bread in the brightly spiced yogurt sauce that accompanies the lamb dumplings, and let his famed “katsiki” stew’s layers of flavor unwind for a lifetime. His food is convincing, his talent is compelling, and his restaurant is still worth a visit. Or a hundred.
The intriguingKonstantinos Pitsillides of Kanella has dropped his popular and long-running goat stew from the menu and replaced it with a suckling pig entree.
Twenty-five bucks gets you a plate featuring meat from 20-pound whole baby porkers Pitsillides rubs with lard and his own spice blend before slow-roasting for up to three hours; he serves up the pork with love letter pasta tossed with cheese and sweet peas.
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.
Well if you believe everything or even a portion of what you read online it’s 2 bells for Kanella. But for those who prefer Sunday breakfast with ink-stained fingers, the result is 3 bells. So which result is correct? With all this praise we’re thinking it’s 3-bells.
“Cyprus’ loss is our gain”
“several memorable meals”
“uncompromising conviction of a great folk singer”
“masterful at redeeming the nearly lost art of the braise and the stew”
“one of the most profound dishes I’ve eaten all year”
“humming happily after that meal”
“I’m still savoring the list of highlights”
“sublimely tender rabbit”
Update: Three Bells – Excellent is the correct rating.