Tapas are perfect — they are delicious, non–committal, Spanish and allow you to dine with raging ADD. Bar Ferdinand delivers on all these fronts and then some with its atmosphere and aesthetics (waiter included). Its food carries the same level of sophistication as some of its Old City counterparts while its atmosphere gies it a less pretentious, more authentic, rustic feel — its very sexy Spanish bar meets refined Spanish manor. Think Javier Bardem’s and Penelope Cruz’s love child.
Opened in 2006 in the up and coming Northern Liberties area, Bar Ferdinand was founded by Owen Kamihira, who designed for the likes of Steven Starr — and it shows. Mosaics of bull fights line the dimly lit walls, and the tables, made by Kamihira himself, boast impressive Iberian designs. The bar is impressively framed by dried roses and intricate tile work with a backdrop of chic-ly displayed wine. Well played.
But Bar Ferdinand does more than just look the part — its menu stays true to Spanish form as well. I went straight to the wine list —100% Spanish. Boom. But it was so much more. If you know nothing about Spanish wine, they identify the American or French varietal that tastes like whatever you’re contemplating. And the house red is nothing to sneer at — delicioso por $3 dolores — andale! The beer is also ridiculously cheap. Decent drafts run for $1–$4.
The menu has a large offering of ensaladas (salads), bocadillos (sandwiches), tapas frias (cold tapas), pinchos (skewers), empanadas (filled pastries), croquetas (fried croquettes), tapas mixtas (hot tapas), and raciones (larger portions). The waiter recommended 3–4 tapas per person, but we got a little carried away.
We started out with the manchego frito ($7), almonds, olives, spinach with golden raisins; Bréton croquette ($6); date and bacon empanadas ($6); eggplant and lentil empanada ($7); patatas bravas ($5); and duck confit ($12). First of all, the manchego frito was unbelievable. The dish incorporated hot, cold, sweet and savory perfectly in one bite with awesome texture compliments. The walnut membrillo hits the back of your mouth in tandem with fried manchego cheese, while the front deals with the bizarrely—textured but delightful apple foam that lingers while you finish the fried cheese (which is never an unwelcome addition). It’s a little hard to get down in one bite as intended. The date and bacon empanada was also a winner — dates, bacon, and cream cheese on the inside, with honey and almonds coating the outside of the just–flaky–enough pastry dough.
The patata bravas (fried potatoes, spicy sauce, aioli) was yummy but offered little more than a glorified version of potatoes with ketchup while the duck confit — the only large dinner dish we ordered — left something to be desired as it was a bit outshined by the opening acts.
After all this, we were about to skip on the dessert, but the waiter strongly suggested we not. We went with peanut butter sorbet and torrija de manzana (fried cider soaked bread, cinnamon ice cream, candied orange zest). The dessert was orgasmic.
Even if you come for nothing more than the dessert and wine Bar Ferdinand will still be aspiritual experience.
Bar Ferdinand
1030 N. 2nd St.
(215) 923–1313
Don’t Miss: Manchego Frito
Skip This: Patatas Bravas
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