David Ansill’s Doubling Up

Last month's Jardins de Provence. Photo by Stephanie Smith.

Last month’s Jardins de Provence. Photo by Stephanie Smith.

David Ansill has quite the story (much of which we’ve chronicled): back in Philadelphia after his repose in Jamaica, he’s brought great food and drink to Bar Ferdinand, and now he’s taking on the kitchen at the Good King Tavern, alongside chef de cuisine Mike Blau.

But here’s the tricky part. He’s not leaving Bar Ferdinand to go to Good King. He’s actually going to be overseeing things at both places.

Running this double-duty seems kind of crazy, if you ask us. But then again, from the looks of things he seems to be handling it rather well: with a new menu and events in the works this month, the Good King is already getting a makeover under Ansill’s command.

Will the balancing act last? Who knows. But for now, details and a menu after the jump.

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Bar Ferdinand Chef Collaboration Series Continues With Scott Schroeder


Say you were trying to custom-design a truly weird night. Great food, interesting company, a crew in the kitchen who know their way around a party and could cater a trip to the DMV and make it fun. If you could put any two Philly chefs together in the same kitchen to make this happen, who would you choose?

Yeah, you’re right. It would be David Ansill and Scott Schroeder. And lucky you, because the two of them are going to be cooking together for one night only at Bar Ferdinand on Thursday, March 27. It’s open seating. The fun starts at 6pm. And tickets are $55 per person.

So you wanna know what’s going to be on the menu?

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Chef Collaboration Dinner Series At Bar Ferdinand Kicks Off With Koo Zee Doo


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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David Ansill Debuts A New Fall Menu at Bar Ferdinand


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.

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Tomato & Wine Dinner at Bar Ferdinand


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.

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Will Celebrates First Anniversary

16_WILL_Sameul Markey

Chris Kearse’s Will turns one on Saturday, August 24th. Kearse is celebrating with a special tasting menu featuring his favorite dishes from the past year. The special menu will be offered from Wednesday, August 21 through Saturday, August 24. And then on Sunday, August 25th, Kearse will collaborate with David Ansill for a special five-course dinner.

Tickets to the collaboration dinner are $100 per person and there will be seatings at 5 p.m. and 8:30 p.m. Proceeds will benefit the National Foundation for Facial Reconstruction. Call 215-271-7683 for reservations.

Check out the flyer »

Gin and Tonics Spanish Style (Plus A Cooking Class) At Bar Ferdinand


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…

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New Wood-Burning Oven and Menu at Bar Ferdinand


Northern Liberties’ Bar Ferdinand is busting out a fiery new addition to its Liberties Walk space: a handcrafted wood-burning oven, constructed by owner Owen Kamihira himself. Chef David Ansill, inspired by the flavors of Spain, is offering a new Late Night Menu that features an assortment of small and large dishes straight out of the oven.

The new late night menu is available in the bar and dining room and is offered Sunday through Thursday from 10:00pm – midnight and Friday and Saturday from 10 p.m. – 1 a.m.

Bar Ferdinand’s new late night menu is divided into Tapas ($4 – $14), Spanish Flatbreads ($12 – $13), Raciones ($10 – $14) and Charcuterie & Cheese ($15 – $18). Familiar dishes like Spanish Octopus share space with bold roasted dishes including brandied chorizo, sardines and shrimp coca.

Bar Ferdinand [Official Site]

It’s a Pig & Paella Party with David Ansill at Alla Spina

david-ansill-comeyAlla Spina’s monthly industry night is back tonight with Bar Ferdinand’s David Ansill cooking up more paella than George Costanza’s mother could comprehend.

There will also be suckling pig, Spanish vegetable dishes and the promise of gallons of Ommegang beer and Bar Ferdinand’s sangria.

The food is free, the drinks are a bargain, just remember to bring your hospitality industry pay stub. The pig and paella pandemonium kicks off at 10 p.m.

Full list of food and drink »

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