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Bar Ferdinand Restaurant Review: Owen Kamihira's Bar Ferdinand, a sultry spot for the young cocktail drinking set in Northern Liberties, now offers food that lives up to the restaurant’s striking tiled design, thanks to the addition of executive chef David Ansill. He’s the force behind cult favorite Pif and his own Ansill, and he's freshened up the classics here, including such dishes as patatas bravas with shishito peppers, creamy jamón croquetas and chunky, tender grilled octopus. Ansill is also turning out worthy seasonal plates, like scallops over almond-truffle vinaigrette and pea purée topped with pea shoots, while appealing to the adventurous with a $45 chef's tasting (lamb's tongue, anyone?). Don't skip dessert --- the churros and chocolate are a crunchy, finger-licking treat, while the more refined tres almendras offers almonds three ways, in the form of cake, ice cream and chipped nuts, finished with lavender syrup. The sprawling wine and beer lists offer great variety and value, including a glass of house-made sangría for $7.50.