A new chef has joined the talented culinary team at Strang Hall in downtown Overland Park.
Kansas City native Brett DeHart will round out the collective of six chef-operated stalls inside the 13,000-square-foot food hall with the opening of Fénix, a new Latin-inspired restaurant.
Fénix, named after the fiery bird that rises from the ashes to soar again, will occupy the space where Remy Ayesh previously opened Nida, her own taco concept.
“The vision for Fénix is taqueria by day, and elevated Latin cuisine by night,” DeHart says. “Although, at Fénix, we are always serious about tacos no matter the hour.”
DeHart has been cooking for more than 25 years. He recently returned to his home town after cooking for seven years in Salt Lake City, Utah, as a chef under the tutelage of several decorated chefs, as well as for himself; he opened his own restaurant, an internationally-inspired tapas and wine bar called Element Bistro.
The main focus of the Fénix menu is his list of tasty tacos. Guests can choose from pastor (pork), pollo (chicken), carnitas (pulled pork roasted until crispy), Americano (ground beef), vegetarian, soft shell crab, pescado frito (fried fish) or costilla (beef short ribs) tacos that come in a soft corn tortilla, a crispy corn tortilla or a flour tortilla. Make sure to get an order of elote on the side.
His best-selling entrée is the 16-spice smoked chicken, which includes a smoked airline chicken breast, corn coulis and aguacate fritto (battered and fried avocado) with house mole sauce and a side of tortillas. It is a tried and true dish that he has been cooking for years that is always a hit with his guests.
DeHart joins a league of seasoned chef entrepreneurs operating inside Strang Hall including:
- Chef Anourom Thomson of Anousone, serving Southeast Asian comfort food
- Chef Jon Ponzer of Basabasa, making inspired chicken and Asian Pacific cuisine
- Chef Mark Dandurand of Fond, an upscale American kitchen and chef’s counter
- Chef Chad Tillman of Norcini, a craft sandwich and pizza place
- Chef Erin Bassett of Solstice, offering seasonally fresh and thoughtfully sourced cuisine
“We are thrilled to have Brett’s culinary talents at Strang Hall,” says Joe Follet, Strang Hall’s director of operations. “His experience will be an ideal pairing with the five other talented chef entrepreneurs.”
With a recently finished outdoor courtyard that is dotted with a few chairs and cement steps where guests can sit and enjoy their meal in the fresh air and open space, Strang Hall encourages guests to bring their own lawn chairs to ensure a prime outside seat to enjoy a drink and a meal.
Strang Hall is open for dine-in, carryout and delivery from 11am to 8pm on Wednesdays, Thursdays and Sundays and from 11am to 9pm on Fridays and Saturdays. The bar is open until 11pm on weekends.
Fénix (located inside Strang Hall), 7313 W. 80th Street, Overland Park, KS, 913.210.0475, stranghall.com