David Ansill’s next act: Marijuana-infused pop-up dinners

After one of the best pop-up dinners I’ve ever experienced, I can answer the question a reader messaged me three months ago:

Where’s David Ansill cooking these days?

The fan was hoping to track down the chef she’d happily followed from spot to spot through his multi-decade Philly career. And she wasn’t alone. A few weeks later, a different chef sent me a text lamenting a lack of finesse in the cuisine at a restaurant after Ansill’s departure. When I ended up in a third conversation with a food industry vet about Ansill’s talent in the kitchen, I decided to try to track him down.

There was a good chance I’d find him somewhere, I thought, since he’d been known to bop around.

After rising through the ranks at early Philadelphia hotspots like Judy’s, The Continental and Lucy’s Hat Shop, Ansill gained national acclaim with his own restaurant, Pif, a tiny

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