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David Ansill has been getting up to a lot of cool things lately at Bar Ferdinand. There was his Spanish-inflected Chinese New Year menu, the new industry happy hour deal the kitchen launched a couple weeks ago. And now, he’s working on a chef collaboration series that’s set to start up on February 27.
And not only that, but the very first event in the series will be with Dave and Carla Gilberg of the recently closed (and seriously mourned) Koo Zee Doo. So basically, if you missed out on getting your final hit of Portuguese food from the Gilbergs back when their operation was an actual restaurant (and not a catering operation, which is what it appears to be now), this will really be your best shot.
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You know what’s awesome? Beer. Know what else? Prosciutto. Add in whiskey and Skittles and a man could live on not much else.
Which is why we’re already excited about Cured & Crafted–a celebration of the 50th Anniversary of the Consorzio del Prosciutto di Parma–coming to Philly on February 20, because it’s an event that’s basically all about drinking craft beer and eating as much prosciutto as possible.
Oh, and did we mention there are free tattoos?
So yesterday, we talked about chef David Ansill putting together an Asian-influenced Spanish tapas dinner in celebration of Chinese New Year at Ber Ferdinand. And today, we get word that he’s also launching a new Industry Happy Hour at the Northern Liberties restaurant and bar.
The deals are good–buck-a-shuck oysters, cheese and charcuterie, sausages, $5 bowls of mussels, a $5 bocadillo del noche and drink specials to boot. It’s a very chef-ly spread, and he’s running it Sunday through Thursday, from 10pm to midnight, so the hours are right, too.
Check out the menu below. The new happy hour program begins this Sunday, February 2, so if you’re a white jacket and in the neighborhood, be sure to stop down for a bite.
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