Flavors Felt ‘Vivid and Fully Developed’ at Bar Ferdinand; In Riva’s Pizza’s Crusts Are ‘Too Soft’


• Adam Erace enthusiastically gives Bar Ferdinand and its chef, David Ansill, approval for flavors that “felt vivid and fully developed, with precisely cooked meats, interesting sauces and arresting vegetables.” He adds the food at the NoLibs tapas bar “has always been good,” but with Ansill onboard since last summer, it “has never been this good.” [Courier-Post]

• Speaking of small plates, Craig LaBan says that the Italian-inspired diminutive dishes at East Falls’ In Riva are the “most compelling improvement” since it opened last year. But the pies themselves are still “too soft for [his] tastes,” the crowns, he laments, are “too easily blistered without enough toothy pay-off on the bottom.” [Inquirer]