by Arthur Etchells | July 31, 2012 1:04 pm
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
Heirloom Tomato Gazpacho, crab
Oil Poached Cherry Tomatoes, olive purée
Spanish Tuna, tomato saffron conserva
Local Tomatoes, mint, olive oil
Pan Con Tomate, jamon serrano
Grilled Mackerel, tomato water, artichokes
Lamb, pine nuts, roasted tomato rioja
8th Course Dessert
Subject to change, based on available ingredients.
Bar Ferdinand [Official Site]
Source URL: https://www.phillymag.com/foobooz/2012/07/31/david-ansills-presence-being-felt-at-bar-ferdinand/
Copyright ©2018 Philadelphia Magazine unless otherwise noted.