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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The Good King Tavern Is Hosting Another Wine Dinner

good-king-tavern-back-banquette-400On Wednesday, June 24th, Chloe Grigri is hosting the Good King Tavern’s third Jardins de Provence wine dinner. The dinners bring together people to a communal table at the back of the Bella Vista restaurant to enjoy a taste of Southern France.

Sean Faeth of Artisan’s Cellar will also be onhand to pour and talk about the wine. The dinner is $65 per person for four wines and four plates.

Seats are very limited, call today to reserve your spot. 215-625-3700.

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Natural Wine Dinner at the Good King Tavern

good-king-tavern-back-banquette-400The Good King Tavern is back with a second Jardins de Provence wine dinner on Wednesday, May 20th. And the news gets better as the price is dropping from $95 to $65. Granted, the dinner will be a bit less grandiose; four wines, paired by a plate (amuse, opener, entree, dessert), but good food and drink on a Wednesday night is always appreciated.

The Jardins de Provence showcases natural French wines paired with chef Paul Lyons’ cooking. This month Sean Faeth of Artisan’s Cellar and Chloe Grigri of the Good King will be pouring and talking wines.

The dinner will be held at 7:30 pm along the back banquette at a single long table. Reserve your space now.

The Good King Tavern [Foobooz]

It’s the 2014 50 Best Bars in Philadelphia

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Bob & Barbara’s | Photo by Trevor Dixon

We asked 25 of the city’s best chefs, bartenders, beer geeks, cork dorks and professional drinkers to weigh in on the best bars in Philly. Here, in order, are the 50 best places to drink in a city made for drinking. Philadelphia, meet the 50 Best Bars Class of 2014.

Foobooz 50 Best Bars by the Numbers

13 bars are new to the list from last year.

18 bars have been on the list for all six years we’ve compiled it.

Another 4 bars have been on the Best Bars list at least 5 years.

A.bar was the biggest mover, jumping 38 spots on the list.
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Where We’re Eating: The Good King Tavern

the-good-king-tavern-philadelphia-squareThe neighborhood let out a collective groan when, over the summer, Chick’s announced that it was closing. But the good news came with its replacement, The Good King Tavern—this excellent little brasserie with chef Paul Lyons (a graduate of Barbuzzo and Jamonera) in the kitchen. Fans of Chick’s cocktail program will be pleased to know that the list here features drinks like the Sazerac, Aviation and French 75, and there’s a wine list filled with relative bargains. Lyons’s menu is small and unambitious, but that’s okay. The octopus will make you forget about neighboring Dmitri’s, and the substantial $15 steak frites is understandably an early hit. And when your server tries to sell you on the crispy chickpea flatbread as a starter, just say yes. 

The Good King Tavern [Foobooz]

First appeared in the February, 2014 issue of Philadelphia magazine.

New Life for the Old Chick’s Social

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Over on the Insider, they’re reporting that the former home of Chick’s Social is going French.

Father and daughter team, Bernard and Chloe Grigri, are moving in, renaming the place The Good King Tavern, and hoping to open in October with an Alsatian tavern menu and feel. One very interesting thing they have going for them? Their chef, Paul Lyons. He was chef de cuisine at Barbuzzo and Jamonera, then jumped over to Morgan’s Pier to work as c-de-c for his buddy George Sabatino.

The Good King Tavern Replacing Chick’s [Insider]