Like a phoenix rising from TBD’s kitchen fire, FÉNIX has opened in its place from the Mercer Restaurant Group (AQ). The new concept is a sit-down Mexican-inspired restaurant (read: not a taqueria) from chef Mark Liberman and owner Matt Semmelhack.
Like we mentioned before, diners will choose some large plates to share (chicken tinga, carne asada, pescado del dia), and a bunch of smaller dishes (inspired by Korean banchan) will come out, like salsas, sikil pak pumpkin seed hummus, plates of warm and housemade tortillas, beans, rice, etc.
There are also smaller dishes to nosh on (oxtail sopes, bigeye tuna coctel), perfect over a glass of sangria or cerveza at the bar—especially during happy hour (4:30pm-6pm), with $5 chicken wings, peel-and-eat shrimp, and queso fundido. Note that the restaurant is trying a 18 percent service charge model, which is added to each bill (so no need to add gratuity—unless you want to offer more, of course).
The space got a fun refresh, with turquoise chairs, lotería wallpaper, and lots of plants—it looks airy and cheerful. Open Tue-Sat 5:30pm-10pm. 1077 Mission St. at 7th St., 415-431-1826.
The welcoming and colorful entrance at Fénix. Photo via Fénix’s website.
