Southampton Chef Douglas Gulija To Open Fēniks in the Former Le Chef Space

After 28 years operating The Plaza Café in Southampton Village, veteran chef/restaurateur Douglas Gulija is bringing it back to his roots with the pending opening of Fēniks in the former Le Chef space at 75 Jobs Lane.

Gulija has partnered with cousin Skip Norsic in the venture. Fēniks — the Croatian spelling of phoenix — is a subtle nod to Norsic and Gulija’s familial ties and Croatian ancestry and encapsulates the personal and professional renaissance for them both, a release states.

“Gulija’s move from The Plaza Café and creation of a completely new concept, Norsic’s fearless entrée (pun intended) 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,” the release continues.

The cousins have spent the past year renovating and redesigning the former Le Chef space, which has been reimagined by restaurant design firm Dallago Associates, which is based in East Rockaway.

“The transformation is stunning,” Gulija said in the release.

Fēniks will offer three dining experiences: a chef’s counter for eight-course dinners for six diners at a time, an a la carte menu — with Gulija’s specialties such as 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 — and an upper-level lounge with craft cocktails and small plates. The space is designed in tones of taupe, charcoal and cream. A bronze beam architectural feature begins at the chef’s counter, threads through both levels and ends above the open mezzanine ceiling.

The cuisine is a fusion of tradition and innovation, drawing from the rich culinary legacy of The Plaza Café while integrating Gulija’s inspired creations, the release states.

The second-story lounge menu will include Gulija’s Montauk tuna poke with wonton chips, avocado-wasabi mash, mango salsa and soy crema, and “Surf & Turf Sliders” with Wagyu beef with tomato-ginger jam, caramelized onions and smoked applewood bacon and butter-poached Maine lobster with lobster-tarragon aioli on a truffle butter toasted brioche.

Hand-crafted cocktails on offer will include “12 to Midnight,” with whiskey, amaro and ginger liqueur, the “Shiso Sunbeam” with gin, dry white wine, yellow Chartreuse, and pomelo and lime juices.

Completing the culinary team at Fēniks is general manager Andrew Kloch, who brings 20 years of experience at notable spots from Jean-Georges and the Soho Grand was a part of the that team that opened The Standard Highline.

Fēniks is slated to open in June and will be remain open year-round.