Bar Ferdinand Gets an Autumnal Update

Chef David Ansill revamps the Spanish tapas menu with seasonal specialties
Staff Writer

Dish Public Relations

Piquillo peppers stuffed with Merguez sausage are just one of the new items on Chef David Ansill's updated fall menu at Bar Ferdinand.

With the changing season come new foods to get excited about. Though it's hard to say goodbye to the bounty of summer (we'll miss you, perfect peaches...), the fall brings a whole new crop of produce. David Ansill, chef at Northern Liberties' Bar Ferdinandis taking these autumnal flavors and spinning them into new dishes for the highly regarded tapas restaurant's menu. Fall favorites like butternut squash and apples are worked over with Spanish flair, and other comforting dishes, perfect for chillier nights, are debuting as well. Confit leg of duck with duck hearts and fingerling potatoes, and merguez sausage stuffed piquillo peppers with crispy chickpeas and goat cheese puree are two highlights from a menu that ranges from savory little bar snacks to rich entrees (here's looking at you, crispy pork belly with apple and pear chutney).

A chef's tasting menu is a relative bargain at $45, with an optional wine pairing at $20. With a well appointed bar (including a lovely list of sherries), and a knockout dessert menu, Ansill's menu remix is as good a reason as any to check out pay a visit to Bar Ferdinand. 

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