Posted by Arthur Etchells on June 13th, 2013
Posted by Foobooz on May 13th, 2013
Craig LaBan bestows an enthusiastic two bells on David Ansill’s version of Bar Ferdinand.
The fennel-crusted tuna, essentially Spanish-inspired sashimi draped over haricot verts, caper berries, kalamata olive vinaigrette, boquerone anchovies, saffron-tomato conserva, and shaved bottarga (“a little smoked tuna dust!” says Ansill), pushed piquance to the edge of boldness without sliding over. His citrusy, sous-vide-cooked octopus was meltingly tender. A simple crab “croqueta,” almost fluffy with sweet meat beside a crunchy nest of shaved fennel and citrus, showed classic elegance.
A crock of crispy noodle fideos tossed with sherry cream and wild mushrooms brought focused, earthy vegetarian flavors. But Ansill’s talent for alt-meats is also on joyful display. Aside from the shoestring shreds of fried pig ears with purple mustard, there were juicy squares of pork belly with a bacon-sherry reduction, and pork cheeks, brined overnight, then sublimely braised in tomato brava sauce sparked with ginger.
Two Bells – Very Good
Posted by Taylor Bush on April 18th, 2013
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]
Posted by Foobooz on April 1st, 2013
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.
Posted by Trey Popp on February 13th, 2013
In Hollywood, where the slightest hint of risk can make a studio boss yank the latest Terry Gilliam project out of production to green-light another reboot of Tomb Raider, there’s one sort of gamble that can seem irresistible. Take a film or TV property whose fortunes are flagging, attach one of yesterday’s stars, and hope for a double-comeback.
A similar bet is now playing out in the Philadelphia restaurant scene. Last summer, Owen Kamihira made a bid to rejuvenate Bar Ferdinand—which put Liberties Walk on the culinary map back in 2006, but has coasted through the last few years on cruise control—by handing over the kitchen to David Ansill.
You remember Ansill, right? No star burned brighter in pre-recession Philadelphia. The chef gained fame at Pif, and then notoriety at the frequently brilliant Ansill Food + Wine, where he became Philly’s ambassador of offal right when the city was waking up to the bottom half of the hog. But then he went supernova, lost his restaurants, turned up at Ladder 15 (of all places), and eventually fell to earth in Jamaica.
Foobooz broke that news by quoting Ansill on one of his motivations: “I like to smoke pot. Lots of pot. And I need to go somewhere that I can do that.” He had identified a suitable venue, the story continued, via a “friend whose name is apparently ‘26.’”
Wait… Does he mean this kind of lamb fries? #YesHeDoes
Posted by Aubrey Nagle on October 2nd, 2012
The next set of David Ansill’s Chef Tasting Menus at Bar Ferdinand has been released. The three menus to come on October 4th, 11th, and 18th will center around a “Nose-To-Tail” theme: The Pig on the 4th, the Lamb on the 11th, and the Cow on the 18th. That’s right, for $40 a person each of the eight courses will focus on a different part of the animal. Sound interesting? Wait till you see the menus.
UPDATE: Menus through November 8th are now posted.
Posted by Aubrey Nagle on August 24th, 2012
This Saturday August 25th get your fill of David Ansill at the Bar Ferdinand 6th Anniversary Party. From 11 a.m. to close, join the party with an a la carte menu of roasted pig, live flamenco performances, Spanish wines, and free midnight paella.
Bar Ferdinand [Official Site]
Posted by Foobooz on August 16th, 2012
Adam Erace checks out David Ansill’s cooking at Bar Ferdinand during a recent Thursday tasting.
[J]uicy heirloom-tomato gazpacho, stylish in glass cups, with icebergs of salsa-verde-marinated crabmeat sinking to the bottom of the soup like emeralds. More heirlooms, in a salad anointed with tomato oil and garnished with fried parsley and fresh mint. Crunchy pan con tomate, grilled bread rubbed with fruit and topped with crispy Serrano ham. Thick-cut wheels of green tomato breaded, fried and dabbed with smoky, spicy chorizo vinaigrette. The bites followed in succession, each better than the last. Getting reacquainted has never been so delicious.