Alcohol: Full Bar
Meals Served: Brunch, Dinner
- Price: $$
- Accepts Credit Cards:
Just in time for the change in the weather, chef David Ansill and his crew at Bar Ferdinand have given the menu a seasonal overhaul. As always, this is Ansill’s version of a Spanish tapas board–he didn’t suddenly decide to turn it into a sushi restaurant or anything–but between the confit duck leg with duck hearts and fingerling potatoes, the Marguez sausage stuffed piquillo peppers and the seared tuna with foie gras and red wine, we’re talking about something a bit more over-the-top than your standard lineup of croquettas and patatas bravas.
Except, of course, that he has those on the menu, too–the former with charred scallions and romesco, the latter with shishito peppers and a spicy tomato sauce.
Check out the full menu after the jump.
Read more »
August is tomato season and Bar Ferdinand is celebrating by doing a six-course tomato and wine dinner on Thursday, August 29. Chef David Ansill will host the dinner, pair each tomato-centric course with a Spanish wine, and urban farmer Jack Goldenberg, from Hood Rich Farms in Kensington, will be on hand to discuss the many varieties of heirloom tomatoes he provided for the dinner.
Tickets are $55. Reservations can be made by calling 215-923-1313. And check out the full menu after the jump.
Read more »
Over at Bar Ferdinand, they’re getting fancy with what is perhaps the simplest of cocktails: the elegant, understated gin and tonic. Apparently, the “gin tonic” (as it is known in Spain) is just all the rage among Spanish drinkers, so the bar at Bar Ferdinand has taken to offering the simple, two-step cocktail in a variety of formats. You can check out the new Gin Tonic menu after the jump.
But first, there’s also this: The inimitable David Ansill will be moving his kitchen outdoors on Friday, July 26th to offer a one-night-only paella cooking class. Those who attend will be fed a variety of snacks–plus the finished paella Valencia which is the kitchen’s signature dish. They’ll also walk away with their very own paella starter kit (including Bomba rice, paella stock and chorizo). Tickets for the class are $40 a head and reservations can be made by calling Bar Ferdinand at 215-923-1313.
Now, about that drink menu…
Read more »