The All-New Restaurant, Fia is Opening in Center City and Will Be Serving Afro-Latino Fare
Over the past two years, restauranteur Felicia Wilson along with Chef/Partner Darryl Harmon have opened the doors to two successful ventures, Amina and Black Hen. Now, the duo are poised to open their third concept that will be located in Center City.
On Friday, September 27 at 5 p.m., Wilson and Harmon will open Fia, an 80-seat restaurant (44 dining room, 22 bar, 14 outside) featuring Afro-Latin fare within the former Libertine space located inside the Fairfield Inn & Suites at 261 S. 13th Street, on the northeast corner of 13th and Spruce.
The restaurant will be open Tuesdays through Thursdays from 5 to 10 p.m. and Fridays and Saturdays from 5 to 11 p.m. to start, and weekend brunch will follow shortly. Libertine was opened and operated by legendary Philadelphia chef Derek Davis, who launched the restaurant in 2018 before recently making the decision to retire.
“We wanted to revitalize the space with a different cuisine, and bring more energy to that corner,” said Wilson. “We’ve seen so much success with our first two projects in Old City, and we we’re thrilled to bring Chef Darryl Harmon’s delicious, inventive cuisine to Center City. We’re also very excited to introduce our Afro-Latin menu and crafted cocktails to Philadelphia right in the middle of Hispanic Heritage Month.”
Chef Harmon’s menu will feature a decadent Seafood Tower with oysters & caviar, chilled gulf shrimp, jumbo lump crab, Alaskan king crab, poached Maine lobster, and all the sauces (small $95, large MP); a “Table Pleasers” section including Dressed-in-Pink Deviled Eggs ($9); Jalapeno Cheddar Cornbread ($10); Shrimp Ceviche ($20); Wood-Fired Grilled Oysters ($18); Crab Pot Pie Bisque ($18); Grilled Gem Caesar ($15); Buffalo Caulilini ($14); Warm Black Eyed Pea Dip ($12); Shrimp & Garlic ($22); Calamari a la Fia ($18); Jumbo Lump Crab Cake Pops ($22); Cheesesteak Empanadas ($18); Tropical Chicken Skewers ($18); Lobster Roll ($38); and Lollipop Chicken Confit ($18). A “Grandeur Supper” section of main dishes includes Crispy Whole Red Snapper ($37); Chicken & Waffles ($28); Vegan Hoppin’ John with Carolina Gold rice, baby heirloom vegetables, black eyed peas, and mushroom dashi ($24); Fia Burger ($20); Braised Caribbean Oxtails with Jimmy Red grits ($46); Niman Ranch Skirt Steak ($55); and a Flaming Dry-Aged Tomahawk Steak (MP).
The “Accessories” section of the menu includes sides such as hand-cut fries, sweet potato wedges, mac ‘n’ cheese, collard greens, giant tostones, sweet plantains, arroz con gandules, sweet corn crème brûlée, and grilled asparagus, all of which are priced between $10-$14.
