Kanella Grill: Konstantinos Pitsillides returns to Wash West

Now that his new, liquor-licensed location is rolling along, the lauded chef is turning his former BYOB into a casual kebab shop.

This summer, the former home of Kanella will reopen as Kanella Grill

This summer, the former home of Kanella will reopen as Kanella Grill

Danya Heninger

On May 31, 2015, Konstantinos Pitsillides closed the doors of ultra-popular BYOB Kanella in advance of moving his Cypriot restaurant to the larger, liquor-licensed location that now buzzes and rocks overlooking the Delaware River at 757 S. Front St.

Since then, the bright-and-airy dining room at the corner of 10th and Spruce has sat empty and unused. But it won’t be vacant for long.

This summer, Pitsillides will open Kanella Grill, serving traditional Cypriot street food in a casual setting. Dominic Santora, currently sous chef at Kanella South, will likely run the kitchen.

Though Pitsillides isn’t yet ready to talk details, Billy Penn hears the concept is basically a casual kebab shop, with a menu focusing on grilled skewers of meat, sausage, poultry, fish and marinated vegetables.

Few changes are needed, since the interior is still pretty much as it was left, chairs and tables intact. A sign posted on the door suggests Kanella Grill could launch as soon as July.

And if you’re in the industry, take note: the spot is hiring for all positions.

The sign on the door of 1001 Spruce St.

The sign on the door of 1001 Spruce St.

Billy Penn Tipster

Mornings in the know

Sign up for Billy Penn’s free morning newsletter for a daily roundup of Philadelphia’s most pressing news, top interesting stories, fun tidbits, and relevant events.

Thanks for reading another Billy Penn article!

We don’t have a paywall, and never will. Instead, we depend on readers like you to keep our newsroom jamming on stories about Philadelphia. If you like what you see, will you support our work?

Thanks for reading a Billy Penn story

We don’t have a paywall, and our daily newsletter is free. Instead, YOU are key to keeping our nonprofit newsroom running strong. If you like what you see, will you join as a member today?

This story was powered by readers

Readers like you make articles like this possible, so thanks for your support. Want to make sure we stick around? Become a sustainer with a recurring contribution!

Tell a friend about Billy Penn

Thanks for reading another article — and we’re grateful for your support! Want to help a friend start their day with Billy Penn? Send them to our newsletter signup page.