While hes been consistently rocking some pretty amazing prix fixes since returning from his Jamaican sabbatical, this week David Ansill just dropped his first full-blown menu at Bar Ferdinand. As expected, Spanish tapas standards like pan con tomate, and tortilla española join the obligatory assemblages of olives, jamón, and cheeses from the Iberian Peninsula on it. But so do flourishes of the culinary magic that Ansill cast at his dearly departed restaurants Pif and Ansill Food + Wine. You find it in the form of dishes like the sea urchin-laden corn flan, coddled organic egg with tuna aioli, and calamari braised in squid ink with chorizo and paprika aioli.
Were guessing that the offal parts and pieces that once graced Ansill Food + Wines menus will turn up in the chefs future tasting excursions, which its worth pointing out will continue being offered every night to the tune of $45. The new menu also puts forth a selection of family style plates that include wood-fired, whole-roasted fish, roasted pork shanks served with white beans and charred scallions, and paella Valenciana with shellfish, chicken and chorizo. Check out the full spread below.