Last Tuesday, we had the pleasure of chillin’ with Chef David Ansill of Bar Ferdinand in Northern Liberties.  Back in Philly after a stint cooking in Jamaica, his menu was bright with the spices and flavors of Caribbean cuisine.  He started the night with a delicate yet decadent egg custard dish topped with fresh uni (sea urchin), and ended with a refreshing passionfruit custard and local berries.  Ferdinand‘s own Bill Sands provided some killer cocktail accompaniments to each course that got everybody in the island mood. Check after the jump for some photos of his beautiful menu and be sure to head to Bar Ferdinand soon to say “hey mon” to him and the crew!

Photos by: Yoni Nimrod