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About
Veteran chef/restaurateur Douglas Gulija has finally opened the doors to his newest creation, FĒNIKS. After 28 years operating the acclaimed Plaza Café, Gulija has partnered with cousin Skip Norsic to embark on a new chapter of his culinary novel. Feniks, the Croatian spelling of Phoenix, is a subtle nod to Skip and Douglas’ familial ties and rich Croatian ancestry and perfectly encapsulates the personal and professional renaissance for them both. Originating from Greek cultures, the mythical phoenix bird is often used as a symbol of rebirth and renewal.
The duo has spent the past year renovating and redesigning the former Le Chef space at 75 Jobs Lane. The captivating space was conceived by hospitality design veteran Dallago Associates, a top tier restaurant design firm based on Long Island, something that was important to both Gulija and Norsic who have strong roots in Southampton. “The transformation is stunning” states Gulija.
The interior strikes the perfect balance between comfort, intimate dining and chic sophistication. The two-story atrium space offers three distinct dining experiences: an exclusive Chef’s Counter, an exquisite a la carte menu and a lively lounge with artisanal craft cocktails and playful small plates for sharing and snacking. The space envelopes the diner in soothing tones of taupe, charcoal and cream, serving as an effective backdrop to dramatic design details and lighting. A stunning bronze beam architectural feature begins at the Chef’s Counter, threads through both levels and completes itself above the open mezzanine ceiling creating a singular cohesive space. FĒNIKS offers a stylish and welcoming atmosphere for an unforgettable dining experience.
FĒNIKS’ cuisine is inspired by the seafood-driven creations Gulija is known for from his 28 award-winning years at The Plaza Café, combined with an eclectic New American style that incorporates local Long Island and boutique vendor sourcing to create fresh and inventive takes on land fare and vegetarian offerings. FĒNIKS will focus on the rebirth of civilized dining both at the Chef’s Counter and a la carte dining, as well as the second-floor lounge serving artisanal mixologist created cocktail and whimsical small plates.
The Chef’s Counter experience is a culinary adventure like no other in the Hamptons. A face-to-face exploration and interaction with the chef himself as he expertly prepares a culinary journey to just six diners at a time. Each of the eight courses is meticulously crafted featuring seasonal dishes highlighting local products, eclectic finds and unique combinations and constructions of the finest ingredients. Some of the dishes on the exclusive Chef’s Counter menu include: Caviar Canapés including Montauk Pearl Oysters in an edible oyster shell with vodka créme fraiche, Wagyu steak tartare on potato pavé and Lobster-tarragon pillow; Local Tuna & Jumbo Lumpmeat Crab Tower with avocado-wasabi mash and yuzu; Crescent Farms Duck Breast with Asian slaw, caramelized peach-hoisin sauce and duck-fat fingerlings; and Prime Spinalis Dorsi Roulade with Okinawan sweet potato, snap peas, maitake and soy bordelaise.
The a la carte dining offers a curated selection of dishes which rotate seasonally. Some of the highlights include: Plancha-Seared Local Calamari with hummus, piquillo peppers, dry-cured olives, preserved Meyer lemons and sherry vinegar; Summer Vegetable Tian with Squash blossom, burrata and pesto tapenade; Columbia River King Salmon with Saffron-mussel broth, tomato-fennel confit, pickled fennel and Espelette oil; Swordfish Chop Tagine Couscous salad, harissa, fig gastrique and coriander smoke; and Snake River Farms American Wagyu Strip Steak, Okinawan sweet potato, snap peas, maitake and soy bordelaise.
The hand-crafted cocktails are inventive, bold and aromatic. A few include: 12 to Midnight, a delicious blend of whiskey, ginger, organic maple, lemon, Mezal and bitters; Clarified Porn Star with vodka, passion fruit, lime and vanilla; Fifty/Fifty with milk-clarified Plain-T early grey, Darjeeling royal, gin, Blanc Vermouth and Amaro; and Wrong Foot with Smoked blue cheese & bay leaf-washed vodka and smoked blue cheese olives.
FĒNIKS is open Wednesday through Monday at 5 p.m. Reservations are available at https://www.feniks.com. The multiple spaces at the restaurant can accommodate both small and large groups as well as private events.
