Northern Liberties' Bar Ferdinand has two fiery new additions: Chef David Ansill (well, he's been back in town and at the helm of Bar Ferdinand for almost a year now, but now that he's settled in, he's very much hitting his stride), and a handcrafted wood-burning oven built by owner Owen Kamihira.
To showcase what the oven can do, Ansill has been dishing up a new Late Night Menu featuring tapas, flatbreads, raciones, and house-made charcuterie and cheese. It's available Sunday through Thursday from 10:00pm - midnight and Friday and Saturday from 10:00pm - 1:00am. Highlights include mussels with rosemary and orange, mushroom coca with truffles and goat cheese, and roasted chorizo (made by owner Kamihira) served aflame in a porcelain pig serving dish.
Long-time Philly favorite Ansill is arguably nowhere better than in the kitchen of his 30-year friend Kamihira's tapas spot, where his thoughtfully executed, flavor-packed food transforms fresh, seasonal ingredients into the kind of meal you remember for weeks to come.
-- Allison Stadd