Walking into Kanella you feel like you are in Chef Pitsillides's childhood home in Limassol, Cyprus - a coastal city that boarders the Mediterranean Sea. From the rustic wood tables to the comforting brick wall you immediately feel relaxed in this laid-back and buzzing atmosphere.
Bread Service at Kanella is made in house and varies from day to day. The offering presented to my table was a multi-grain loaf served with tahini sauce. The bread was warm and very chewy (the chew is developed by the formation of the protein matrix gluten), but the exterior of the bread was burnt. I know the burnt surface looks rustic, but it simply does not taste good.
A plethora of appetizers were ordered and the majority of them were wonderful. Grilled Duck Hearts were plump and meaty; the addition of sweet grapes, salty olives, and pungent onions greatly enhanced the flavor of the duck. A mouth-watering sausage was served with a tangy tzatziki that excited my palate. To the contrary, a perfectly cooked octopus was lacking salt and had way too big pieces of peppers that were left unpeeled.
|Grilled Duck Hearts with Grapes, Olives, and Braised Beans|
|Sheftalia: Grilled Cypriot Hand Rolled Sausage Served with Tzatziki|
|Grilled Octopus with Pepperonata and Capers|