Our Story
...Sometime in the 1960’s, Buckminster Fuller, a poet trapped in the body of an engineer, was asked by a child why wood burned. He explained that the tree, through its leaves, had absorbed the light of the sun and stored it in the trunk as it grew. “Then men cut it down and sawed it into logs. And what you see now,” he told her, “is sunlight, unwinding from the log.”
The Restaurant
In the spirit of fellowship inspired by the former church that houses us, we pay tribute to the rugged individualism of Pensacola’s unique historic cultural significance, specifically its Spanish influence. Real and super-rustic, the kitchen presents Old World cookery at its roots, with all the layers peeled back. Brother Fox utilizes a live-fire approach to cooking most everything that we serve, from coal-roasted oysters, to Carne Asada for two, served with hot tortillas. Our beautiful outdoor seating sets the stage for a casual meet up with friends for a glass of wine from regions near and far, Caipirinhas or Sangrias from the bar. Inside, the cuisine and casually elegant design are the embodiment of a “neighborhood” spot that caters to visitors and residents alike, for special occasions, celebrations, and some of the finest wood-fired cuisine in Pensacola. Imagine food with soul, both exciting and traditional, in a breezy setting, right in the heart of Old East Hill. We are open Wednesday - Sunday for Dinner at 5pm and Sunday Brunch from 10am-2pm.
We very much look forward to getting to know you!
Darian Hernandez began his culinary career early on, a Pensacola native inspired by his southern roots and his parents’ love and respect of food at family gatherings. Darian attended Johnson and Wales University in Miami at age 19 to pursue a degree in Culinary Arts and Food Service Management. Afterward, he sought opportunities to further develop his creativity.
While attending culinary school he worked as a Chef de Partie and Sous Chef where he developed and refined his culinary techniques in some of the most prestigious luxury hotels and establishments in Miami such as the SLS Hotel, famed 5-star, 5-diamond Fontainebleau Resort, and 1 Hotel.
Darian’s culinary repertoire flourished working for Chef Scott Conant and Nina Compton at the Scarpetta, followed by Jose Andres at The Bazaar as Sous Chef where he developed and refined his culinary techniques. He proceeded to move to Atlanta where he landed at St. Regis Hotel, serving as Chef Tournant at Atlas.
During his time at Atlas, Darian extended his skills and cooked numerous 4 Hands Michelin Dinners, pleasing the palettes of the restaurant’s most exclusive clientele. After spending three years with St Regis, Darian went on to take the role of Culinary Manager with the Hillstone Restaurant Group where he traveled to D.C. and New York City to manage restaurants within the company.
While living in NYC he staged and gained experience working at multiple Michelin-starred restaurants, among those was Thomas Keller’s Per Se. After returning home to Pensacola, he most recently took over the role of Executive Chef at The Grand Marlin.
