A major fixture of the East End’s culinary elite has made a triumphant return to the local dining scene. Chef Douglas Gulija, who commanded one of the most celebrated kitchens on the South Fork for 28 years at the former Plaza Café, has officially launched his highly anticipated next chapter. Partnering with his cousin Skip Norsic, the duo opened FĒNIKS inside the heavily transformed, historic former Le Chef space at 75 Jobs Lane. The restaurant’s name, using the Croatian spelling of Phoenix, serves as a poetic nod to the business partners’ shared ancestry and the literal rebirth of a local landmark.
Conceived by Long Island-based design firm Dallago Associates, the stunning two-story atrium building has been completely reimagined to offer three distinct dining tempos under one roof. On the first floor, the main dining room delivers a
Steps away, the chef’s counter provides an exclusive, front-row seat to culinary innovation where the boundary between the kitchen and just six guests completely dissolves, allowing Chef Gulija to guide patrons through an immersive, eight-course narrative highlighting local, sustainable ingredients. Upstairs on the second floor, Skip’s Lounge steps away from formality to offer a fluid, reservation-free mezzanine space centered around expressive cocktails and upscale, shareable small plates like Montauk tuna poke and Surf and Turf sliders.
The menu masterfully bridges Gulija’s legendary coastal pedigree with forward-thinking innovation. A glance at the offerings reveals dishes like local black sea bass served in a ginger-lemongrass broth with udon noodles, alongside creative twists like Peconic escargot accompanied by green herb risotto and snail caviar. Managed by hospitality veteran Andrew Kloch, whose background includes prominent Manhattan institutions like Jean-Georges, the year-round destination seamlessly pairs world-class culinary theater with the warm, family-driven hospitality that Southampton residents have trusted for decades.
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