Great Restaurants in Philadelphia
Ethnic identity is an important part of Philadelphia’s restaurant world, and it’s particularly apparent when chefs introduce flavors from their own family tables. Konstantinos Pitsillides re-created Cyprus by transforming an 1893 Greek luncheonette into Kanella, a sun-kissed, whitewashed taverna with creamy Mediterranean travertine floors. His straight-to-the-point cooking is a powerful link to the land and sea of his childhood. For example: a dish of braised rabbit called kouneli. It’s flavored with basturma, Armenian dried beef cured with garlic, fenugreek, and red pepper, which slowly leaks flavor into the sauce like a time-release capsule.
1001 Spruce St.; kanellarestaurant.com.