Kanella

Kanella, Philadelphia, PA, USA

I have always wanted to go to Kanella for quite some time. After having found out that Fond(will be reviewed later) is not a BYO anymore, I want to find a place to open the wine I got a while ago. Kanella was the first name to come up, and I booked the restaurant without any hesitation. Chef Pistillides is known for his nose to tail dining by creating authentic Cypriot cuisine. Before going to the restaurant, I did one thing I always do every single time I go to restaurants: Looking at the menu and figure out what to order. I had to say I was not very familiar with Greek and Cypriot cuisine. I decided to leave it to the recommendation of our waiter.

We arrived at the restaurant a few minutes early and were seated right away. The atmosphere gave out a very friendly and cozy vibe, and the restaurant was actually much brighter than I expected, especially for a very late dinner. Our waiter was very friendly and very helpful with the menu suggestions. We pretty much just went with everything he said, and it proved to be an excellent choice. 

For our appetizers, we got the lamb dumplings and the kanella platter( a selections of little bites) I really enjoyed both dishes, especially the meatball and the salad from the platter. For the main course, we went for the quail and braised rabbit, something I have heard many praised. Even though I really enjoyed the rabbit, I had to say that the winner of the night went to the quail. It was so juicy and delicious. It was perfectly spiced and was just so wonderful. An easy recommendation for anyone is just order the quail. You will not be disappointed. 

Throughout the night, our waiter made sure that we thoroughly enjoyed our food. Especially, he refilled our wine for use throughout the night, something I haven’t seen in a lot of BYOs. I am glad I have discovered this place. To me, this is a very solid and affordable BYO choice. 

Rating: 9.5/10

The atmosphere 

The atmosphere 

Our wine for the night: Cotes 2010 Côtes-du-Rhône

Our wine for the night: Cotes 2010 Côtes-du-Rhône

The menu

The menu

Our table

Our table

Homemade sourdough with tahini dip

Homemade sourdough with tahini dip

Kanella platter: halloumi, olive pastry, Greek Meatballs or falafel, cracked green olives, dolma and tomato, fig and onion salad 

Kanella platter: halloumi, olive pastry, Greek Meatballs or falafel, cracked green olives, dolma and tomato, fig and onion salad 

manti: Armenian ground lamb dumplings with yogurt sauce with paprika, mint and parsley 

manti: Armenian ground lamb dumplings with yogurt sauce with paprika, mint and parsley 

Braised Rabbit leg with fregula pasta, roasted pearl onions and asparagus 

Braised Rabbit leg with fregula pasta, roasted pearl onions and asparagus 

Poultry of the Day: Quail with white bean stew and chorizo

Poultry of the Day: Quail with white bean stew and chorizo