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"The ashes may have fallen, but the rebirth is something you can’t deny at Fenix!"
Check out a video with a little back story on the Restaurant, and to see how our new spot in Lodi turned out. Take a peek into the Fenix kitchen and one of our many Seafood dishes.
Fenix Chef's hard at work making fresh Pasta from Scratch.
"The menu is complex. Hyman describes it as regional American food with classic technique, hence all the French on the menu. His favorite is the stuffed quail, filled with roasted pork belly trimmings, lemon grass, ginger root and Thai spice curry. Those trimmings come from the maple glazed pork belly, served on a roasted yam slice and topped with butter and caramelized shallots." Click here for Full Article
We are honored to have our Head Chef, Richard Hyman, featured in the Stockton Record in an article by Michael Fitzgerald. You can read the article here.