Phoenix Cafe to rise mid-December in the Pearl District
BY SCOTT CHERRY World Restaurant Critic
Thursday, November 29, 2012
11/29/12 at 5:42 AM
David Fell can see it now.
"I picture groups of four or five people coming in at night for table-top cheese fondue and glasses of wine," said Fell, general manager of Phoenix Cafe. "It will be a lot of fun and very social."
Phoenix Cafe, owned by Blake Ewing, is scheduled for a mid-December opening. Located at 1302 E. Sixth St., it will be the flagship business in a hoped-for revitalization of the Pearl District.
In addition to fondue and full bar service, Phoenix Cafe will offer a full line of coffee drinks, housemade marshmallows, housemade bagels, smoothies, antipasto trays, hot and cold sandwiches, soups and salads.
"The bagels will be the old, traditional Brooklyn-style water bagels," Fell said. "Some modern methods use a steam cabinet, but this will be the real thing. Blake flew in a master bagel maker to check us out, and he liked the looks of things."
Fell said the marshmallows will be prepared in a variety of flavors, and diners will use them to make s'mores on table-top hibachis.
Fell said Phoenix Cafe's espresso blend will be roasted by Endo's of Stillwater, and its drip coffee will be roasted locally by Nordaggio's.
"Those will get us off to a great start," Fell said.
The coffeehouse, which sits on the southeast corner of Sixth Street and Peoria Avenue, will have a main dining area decorated with a variety of ceiling lights, a bar area and a library room with comfy sofas and will be lined with bookshelves.
Designers have used stacks of old hardback books to form the bar.
Fell said Phoenix Cafe will be open 6:30 a.m. to 2 a.m. seven days a week, "though we might close earlier on some nights after we see how things go."
Ewing also is a city councilor and the owner of Joe Momma's Pizza.
Original Print Headline: Phoenix Cafe to rise in Pearl
Scott Cherry 918-581-8463
Hardback books are used to cover the counters at the Phoenix Cafe at Sixth Street and Peoria Avenue in Tulsa. MATT BARNARD/Tulsa World