Looks like Marc Vetri isn’t the only chef in town that’s pumped about a new wood-burning oven. David Ansill recently sparked one up at Bar Ferdinand, too. No, it’s not a Chris Bianco-endorsed Renato, but rather a unit devised and fabricated by Ferdi owner Owen Kamihira — the designer who put the big golden Buddha in Buddakan. With the new oven, Ansill’s cooking a whole new lineup of Spanish-inspired dishes. And many of those are now part of a just-launched late night menu that’s available Sunday through Thursday from 10 p.m. to midnight; and Friday and Saturday from 10 p.m. to 1 a.m. The late night menu is divided into tapas, Spanish flatbreads, raciones, and charcuterie and cheese. In addition to the fixed menu, Ansill has also introduced new daily specials, like roasts for two prepared in the new oven. Keep reading to see the full spread.
La Cena
Charcuterie & Cheese
Spanish Cheese Board 15
Spanish Charcuterie Board 15
House Cured Charcuterie MP
Hand-carved Jamón Ibérico 18
Tapas
House Marinated Olives 4
Toasted Marcona Almonds 4
Tortilla Española 5
Date and Bacon Empanada 6
Roasted Chorizo, Brandy 9
Oysters on the Half Shell 14
Boquerones, Piquillo Vinaigrette, Caper Berries 6
Gambas al Ajillo with Shrimp, Garlic and Olive Oil 12
Crispy Fingerlings with Porcini Mushrooms 10
Watercress, Arugula, Orange, Farmers Cheese 8
Fire Roasted Scalions with Romesco 7
Charred and Marinated Vegetables 10
Spanish Flatbreads
Coca Del Dia 12
Shrimp Coca with Garlic and Chille 12
Jamón Coca with Baked Egg and Garlic Oil 12
Mushroom Coca with Truffles and Goat Cheese 13
Raciones
Roasted Sardines 10
Mussels with Rosemary, and Orange 13
Spanish Octopus, Fingerlings, Preserved Lemon 14
Seasonal Roasted Vegetables 10
Baked Goat Cheese with Roasted Garlic and Honey 10
With the late night menu also comes late night drinks specials that go on at 10 p.m. As a courtesy, those who serve in the industry’s trenches receive a 20 percent discount on the “midnight oil.”
