August 3, 2012
Chef David Ansill Returns To His Philadelphia Roots To Become Executive Chef Of Northern Liberties’ Bar Ferdinand
Chef David Ansill, a legend in Philadelphia’s culinary realm, has made his way back to his roots and into the kitchen as executive chef at Owen Kamihira’s Bar Ferdinand, a modern Spanish tapas restaurant in Northern Liberties.
Since the late 70s, Ansill cut his teeth at locations like Treetops at The Rittenhouse Hotel (now Lacroix) and Stephen Starr’s The Continental before opening, and eventually closing, his own establishments, Pif and Ansill Food + Wine.
Now back on familiar turf, Cheltenham native Ansill is at the helm of the chef-driven restaurant drawing inspiration from his motorcycle travels through Spain to instill his imaginative techniques into an anticipated new menu which will debut in late September.
For now, Bar Ferdinand will tempt taste buds with Ansill’s chef’s tasting menu featured every Thursday, 5-11 p.m.
The multi-course prix-fixe set at $40 per person will use seasonal ingredients with dishes like Spanish tuna and tomato saffron conserva, pan con tomate and jamon serrano as well as lamb with pine nuts and roasted tomato rioja.
Accompanying the eight-course dinner is an optional wine pairing that couples four wines (three savory and one dessert) for an additional $20.
Ansill is also creating nightly specials to be incorporated into Bar Ferdinand’s dinner services such as braised lamb belly with Moroccan salad and grilled Mackerel pickled vegetables with salsa verde.
Reservations can be made by calling (215) 923-1313.
Welcome home, Chef.
Bar Ferdinand’s Chef Tasting Menu by David Ansill
Where: 1030 N. 2nd Street
When: Available Thursdays
Cost: $40 plus tax and gratuity; $20 optional wine pairing
More info: www.barferdinand.com