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| - Fenix is trying to ressurect itself during the flames of Summer heat in Arizona. We had read a menu of theirs online and were shaking our heads at the hodgepodge of options wondering what the main focus of this place was? Frankly the lack of focus kept us away. However one day we couldn't focus as diners and thought, "Hey we'll go to hodgepodge and there will be something we'll want." So we arrived at Fenix and as we were walking to the door noticed "WE NOW HAVE SUSHI." Oh dear, I thought they've added another specialty.
Inside the place was empty. The waitress greeted us politely and asked if we'd been here before. We hadn't. She said "Well we have a new menu, so there are some items not in stock." Not in stock were Rock Shrimp or Scallops. We would deal because we assumed there were plenty of other things. There weren't. The new menu was vastly simplified, a good thing, but the best items weren't available. The chef still listed specials from the old menu up on the chalk board. One of those items was not available. Is it too much to ask they erase the chalkboard if something is not available? A little frustrated we decided on the Maryland Crab Cakes and the Ribeye (there weren't any other steaks options or salmon or veal which had tempted me in Nadia's review) Unfortunately, after ordering we were informed they were also out of Maryland Crab Cakes. Stars are dropping here already and we didn't even have food. So we got Shrimp Tempura and Coq a vin and ordered a Yellowtail Sashimi. Technically, the kitchen chef knows how to prepare dishes, but missing in every item was passion. No flair or sizzle, no substance, nothing to make the dish stand out and a few things to detract from the final product . Poorer quality base product seemed to be the culprit. Older mushrooms, frozen pearl onions, the wine in the coq a vin, the ribeye cut. the not fresh vegetables. Again things were textbook correct but the base ingredients seems poor quality which was bringing down the final results of the dish, but the cost was for high end. The largest exception was the rolls, they were quite nice, hot tasty, sumptious rolls with sesame seeds.
It seemed like the chef had been a Culinary Arts Institute graduate trying to run a restaurant. We were curious so we asked about his background. Tanzanian, worked in NY and London, ran some other places in the area, no names provided for anyplace. Hm. Really?
In the case of the sashimi, things were reversed. the sushi chef was not technically skilled based on how they cut the sashimi up and down instead, but the fish was fresh. Very limited sushi selection, but fresh as I could tell. Then we asked for dessert. No menu, but she offered three items two of which she couldn't pronouce. The last one she said was like a chocolate Mousse. Deal! But it wasn't a chocolate mousse. It was two chocolate covered creampuffs.
This place has potential, maybe they will get their sea-legs soon and stock the items on their menu. We'll need to return when we can afford to and see if they have good rock shrimp or scallops or crabcakes... or more customers. It was a nice enviroment. I wanted to give them more stars, as they are trying new things and people should give them a try, but they couldn't deliver the higher stars on our visit.
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