Philly’s Next Great Chefs
Chef du cuisine, Ansill
Age: 33 His food: “Stripped-down small plates,” with an if-you-dare element. How he’ll change Philadelphia: Mengech is making adventurous eating — think sea urchin, sweetbreads and lamb’s tongue — mainstream. What we’re craving: Scrambled duck egg with smoked trout and crème fraîche. Education: On the job. Experience: He’s seen the kitchens at Lucy’s Hat Shop, Striped Bass, Rouge, Le Bec-Fin and the Ritz-Carlton Grill, and has also cooked in San Francisco and Kenya. Ingredient of the moment: Bold, offbeat herbs, like lavender. Favorite cookbook: The French Laundry Cookbook. Tip for the home chef: Experiment. It’s okay to deviate from a recipe. Where he eats on his day off: South Street pizza joint Gennaro’s — medium olive pizza and a Caesar salad. Where he shops: Scott and Judy’s in the Italian Market; the “grab bag” section of Iovine Brothers at Reading Terminal Market. Details: Ansill, 627 South 3rd Street, 215-627-2485; ansillfoodandwine.com.