After TBD, the open fire cooking restaurant from Matt Semmelhack (Mercer Restaurant Group), went up in flames over a year ago, the future of the space was uncertain. Now it's the home of Fénix, a laid back restaurant with a menu of food influenced by Mexico, and lots of sangria.
The space now has a totally different vibe, with hanging plants and colorful wallpaper featuring lotería cards. The open fire hearth is gone (for obvious reasons), but the kitchen still looks out into the petite dining room and bar. A mezzanine overlooking the dining room offers overflow seating, with additional larger booths looking out onto Mission Street.
Large shareable plates from partner and chef Mark Liberman focus on different regions of Mexico, with house-made tortillas and and small plates like queso fundido with poblanos and green chorizo. A selection of seasonal sangrias, like "fresa fresca" with rosé wine, strawberries and mint, is the creation of manager Sonja Lukin-Beck, which will be accompanied by beer and wine.
Fénix is now open Tuesday through Saturday from 4:30- 10:00 p.m.; stop by for $5 happy hour from 4:30 p.m.- 6 p.m. featuring a smaller selection of bites, sangrias and beers.
