Unbreaded

A Taste Of Cyprus At Kanella

At Philadelphia’s acclaimed Cypriot restaurant Kanella, you will not find fusion, which Chef Konstantinos Pitsillides calls “confusion.”  Rather, you will experience the diverse culinary influences of the world cultures that have occupied and settled the chef’s native Cyprus over the centuries: Turkish, French, Venetian, Arab, North African, English and Greek, each of whom have left their imprint on the island nation.  Chef Pitsillides strives for authenticity, simplicity and freshness that reflect his passion for traditional ingredients and preparation.  Sandwiches are available at lunch, served Thursday through Sunday.

The grilled tuna sandwich exemplifies a North African influence (Morocco, Tunisia) with a robust spice rub that is paired with preserved lemon, olives, capers, garlic, slow roasted tomatoes and cilantro on a 7-grain roll (the same roll is used for each sandwich.)  The lamb sandwich offers a slow roasted shoulder or leg that is sliced thin then fried, served with spinach, scallions, dill and Greek feta.  The grilled Haloumi and Lounza sandwich is like a Cypriot ham & cheese.  A traditional cheese made of goat and sheep’s milk is grilled and tossed with tomatoes and a vinaigrette, paired with a thick-cut slice of smoked Canadian bacon.

All of Kanella’s meats and cheeses are organic, and the fish is always wild, never farmed.  Chef Pitsillides values nose-to-tail cooking because using the entire animal shows respect.  His commitment to Mediterranean cuisine is, in his view, the opposite of a trend; it is a stable, healthy way of life.  And aside from Kanella, where he thinks the value for the price is virtually unmatched, Chef thinks the best sandwiches come from your own kitchen.

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Kanella
1001 Spruce St. – Philadelphia, PA 19107 (Google Map)