BAR FERDINAND

One took Two to Bar Ferdinand for the first time in the late Spring before the tables were placed outside. The cool, damp weather made the Rioja that One ordered a perfect, warming choice. Two wondered how many times One had eaten at the restaurant for him to know the chef/owner so well...but why question the impromptu, perfectly timed tasting menu that flowed from the kitchen upon a warm greeting between the two men. Since then we have eaten in this way numerous times, trusting the combinations of plates to the chef. You are in very good hands if you make this choice. We have also ordered from the menu a la carte and that works well too, particularly if you have favorites. The Almendras de Marcona and Aceitunas, or mixed Spanish olives are always a great way to start...never overly salty in either case. Surtido de Carnes and Plato de Queso follow those choices well. Beyond these fairly safe and traditional ways to begin your meal is the wide expanse of the creative and diverse menu of Bar Ferdinand. We have never had a dish we didn't sigh a bit over. The combinations are creative but never overly complicated. The ingredients work together without overwhelming one another. Each ingredient simply makes sense, though the combinations are never boringly obvious. Bar Ferdinand is a place we keep going back to like a visit with an old friend who you seldom see but with whom the thread of conversation is uninterrupted. The atmosphere is comfortable with an arty edge. The room is usually full but not overwhelmingly loud. We recommend ordering things as you eat to share with the table. Ask the waiter to recommend how many plates of something will allow everyone to try the choices. Consider the specials as well. Before you go we recommend looking at their website, which offers in addition to visual treats from artists that have worked to bring beauty to the restaurant, an explanation of the focus of the restaurant and an introduction to the people behind its magic.