Veteran chef and restaurateur Douglas Gulija will open FĒNIKS in Southampton Village. 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 Norsic and Gulija’s familial ties and Croatian ancestry. Originating from Greek cultures, the mythical phoenix bird is often used as a symbol of rebirth and renewal. Chef Gulija’s move from The Plaza Café and creation of an entirely new concept, Norsic’s entrée into the restaurant world, and the reimagining and rebuilding of a historic building in Southampton Village have all led to this season’s opening of FĒNIKS restaurant.
Norsic and Douglas Gulija are both longtime Southampton residents. Norsic’s family legacy runs deep in Sag Harbor and Southampton. From age 13, Gulija could be found working in a restaurant. He garnered several accolades with the Plaza Café, including three stars from the New York Times, and has been selected to cook for numerous events held by the James Beard House.
The duo has spent the past year renovating and redesigning the former Le Chef space at 75 Jobs Lane. The space was conceived by hospitality design veteran Dallago Associates, a restaurant design firm based on Long Island. “The transformation is stunning,” stated Gulija.
The two-story atrium space will offer three distinct dining experiences: an exclusive Chef’s Counter, an à la carte menu, and a lounge with artisanal craft cocktails and playful small plates for sharing and snacking. FĒNIKS promises a stylish and welcoming atmosphere for an unforgettable dining experience.
The cuisine is a fusion of tradition and innovation, drawing from The Plaza Café’s culinary legacy while integrating Gulija’s inspired creations. Some of the dishes found on Gulija’s à la carte menu include local black sea bass with udon noodles, Asian mushrooms and ginger lemongrass broth, and Catsmo wild salmon and spring pea pancake with vodka creme fraiche and wasabi tobiko.
The Chef’s Counter will offer a face-to-face exploration and interaction with the chef as he prepares a culinary journey for just six diners. Each of the eight courses will feature seasonal dishes highlighting local products, eclectic finds, and unique combinations. Some of the dishes on the menu include Hank’s Farm sweet corn panna cotta with basil gelée, roasted corn-heirloom tomato salsa and puffed sorghum; the Peconic escargot with green herb risotto, roast garlic-parmesan ‘snow’ and snail caviar; and plancha seared grass fed spinalis dorsi with bone marrow flan and chimichurri aioli. Vegetarian options are also available. Curated wines or specially designed libations may complement each course.
The second-story lounge menu will include Montauk tuna poke with wonton chips, avocado-wasabi mash, mango salsa, and soy crema, as well as Surf & Turf Sliders made with Wagyu beef, tomato-ginger jam, caramelized onions, and smoked Applewood bacon. Dishes can be paired with handcrafted cocktails.
General Manager Andrew Kloch completes the culinary team at FĒNIKS. Kloch brings 20 years of experience at notable spots, including Jean-Georges and the Soho Grand, to being an integral part of the team opening The Standard Highline.
FĒNIKS is slated to open in June and will be open year-round. The multiple spaces at the restaurant can accommodate small and large groups and private events.