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Veteran chef and restaurateur Douglas Gulija has opened Southampton-based Fēniks, a restaurant on 75 Jobs Lane.
Gulij, who for 28 years operated The Plaza Café in Southampton, has partnered with his cousin Skip Norsic, to launch Fēniks, the Croatian spelling of phoenix. The restaurant is a subtle homage to the family’s Croation heritage. Its moniker also nods to a personal and professional renaissance for the partners. The legendary phoenix bird is often portrayed as a symbol of rebirth and new beginnings.
The partners spent the last year renovating and redesigning the Southampton space that was once home to Le Chef, which closed after a 40-year run. They worked with East Rockaway-based Dallago Associates, a hospitality design firm.
“The transformation is stunning,” Gulija said in a news release about opening Fēniks.
The interior is designed with comfort, intimate dining and contemporary style in mind. The two-story atrium features three distinct dining experiences: a chef’s counter, an à la carte dining section, and a lounge that serves craft cocktails and small plates. The color palette – taupe, charcoal and cream – provides a neutral setting, highlighted by key design and lighting elements. A bronze architectural beam extends from the chef’s counter through both levels and continues above the open mezzanine ceiling, creating continuity across the space.
The menu draws on Gulija’s experience with seafood-focused cuisine. It combines elements of New American cooking with an emphasis on locally sourced ingredients and small-scale vendors. Offerings include seafood, land-based dishes and vegetarian options.
The chef’s counter offers a limited six-seat dining experience, featuring an eight-course tasting menu prepared and presented by the chef. The à la carte menu features a rotating selection of seasonal dishes. The cocktail menu includes a variety of house-made offerings.
Fēniks is open Wednesday through Monday at 5 p.m., and takes reservations. The multiple spaces at the restaurant can accommodate both small and large groups as well as private events.
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Adina Genn
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