As we first learned in January, short-lived AQ spinoff TBD, two doors down in SoMa, is going to be reborn as something else entirely, under the same management: a Mexican spot called Fénix focusing on larger format plates like a slow-cooked pork shank and chicken tinga, which are served with an assortment of vegetable accompaniments and housemade tortillas.

The name of course, which translates to "phoenix," is in reference to the December 2014 fire that shut down TBD in the first place, but it was likely not just the fire that influenced the decision to pivot to Mexican — the restaurant, whose name already caused some confusion, featured fire-cooked meats and low-ABV cocktails and received sort of a tepid response, and had already undergone one major menu overhaul in its first year.

The chef remains Mark Liberman, who also heads the kitchen at AQ, and as Inside Scoop reports, in addition to sangrias, they'll be serving small plates as well from various regions in Mexico. And they'll be opening with a tip-free model, instead adding an 18-percent service charge to all checks, just like they do at Berkeley Mexican spot Comal.

They're aiming to be open to the public on May 6, and you can check out the full (draft) menu below, which is subject to change.

Fénix - 1077 Mission Street between Sixth and Seventh - Opening May 6 - Will be open initially Tuesday to Saturday, 4:30 p.m. to 10 p.m., with happy hour from 4:30 to 6 p.m.