Drive 38 miles south into Philadelphia to take a break from the local New Hope scene and eat at Bar Ferdinand.
This place never disappoints.
David Ansill now chef at Bar Ferdinand
The chef, David Ansill, looks like he should be sitting around in Jamaica doing all things Jamaican. Instead he is here in bone chilling Philadelphia cooking for the lucky diners at BF.
A sampling from the menu
Start with a Cava Rose and the traditional duo of Toasted Marcona Almonds and Olives, marinated with the summer essence of rosemary. That alone is enough to transport one to a warmer, sweeter place.
Try the Mushroom Croquetas with herb aioli. Three puffs of earthy mushroom delight, crispy on the outside and oozing with goodness on the inside are set atop a garlicky sauce.
Move on to the Baked, Stuffed Oysters, again served in a set of three, the third of which diners may well fight over.
The Frisee, Poached Egg, and Pork Belly is a wonderful followup for the crispy dishes, the egg poached to perfection and the pork belly...is pork belly ever bad?
The bartender recommends the Roasted Mushroom Flatbread with goat cheese and truffles. Baked in the brick oven, this flatbread is crispy on the bottom, perfectly baked, and gooey with just enough goat cheese to balance the mushrooms and truffles.
The New York Strip Steak with truffles paired with by the glass red wines recommended by the bartender is also highly recommended.
Sitting at the Bar
Sitting at the bar is great fun at Bar Ferdinand. Sit by the oven and prep station to watch some of the dishes being created. The bartenders are very knowledgable and if they suspect a food geek they will recommend specials and pairings that are superb.
Throw in the flamenco music and dancing and the quick drive downtown will seem all the more worth the effort.