David Ansill’s Presence Being Felt at Bar Ferdinand

Sunday night I dined at Bar Ferdinand for the first time in several years and was happy to see so many familiar options on the menu. But even though the croquettes were still on the menu they had changed under the tutelage of David Ansill, who has been cooking at the Owen Kamihira’s Northern Liberties tapas spot for a little more than a month. So had the empanadas, the calamari (now served in a sauce as black as could be) and several other staples of the Bar Ferdinand menu. Each dish was excellent and refreshed a menu I feared might be feeling dated. Further proof of Ansill’s handywork could be spotted in the night’s specials, a lamb belly dish and a tomato salad. That salad will be part of Ansill’s new Thursday tasting menu. The cost is $40 per person and is offered from 5 to 11 p.m. Look for Ansill to overhaul the entirety of Bar Ferdinand’s menu by late September.

The first tasting menu kicks of this Thursday.

Sample Chef’s Tasting Menu

Featuring the Tomato

1st Course

Heirloom Tomato Gazpacho, crab

2nd Course

Oil Poached Cherry Tomatoes, olive purée

3rd Course

Spanish Tuna, tomato saffron conserva

4th Course

Local Tomatoes, mint, olive oil

5th Course

Pan Con Tomate, jamon serrano

6th Course

Grilled Mackerel, tomato water, artichokes

7th Course

Lamb, pine nuts, roasted tomato rioja

8th Course  Dessert

Subject to change, based on available ingredients.

Bar Ferdinand [Official Site]