Fox Restaurant Concepts’ Doughbird Takes Flight in Phoenix
It’s time to celebrate Fox Restaurant Concepts latest offering in the Valley, Doughbird. The pizza and rotisserie restaurant is the newest concept in a family of restaurants that includes Olive & Ivy, Zinburger Wine & Burger Bar, True Food Kitchen, North Italia, Blanco Tacos + Tequila, Culinary Dropout, The Arrogant Butcher, The Green House, Wildflower American Cuisine, Flower Child, The Showcase Room, The Rocket, Juby True, The Henry and Little Cleo’s Seafood Legend.
This new rare bird offers a tasty and imaginative mash-up of creative pizzas and rotisserie meats with a fun assortment of tasty dips and comfort sides designed to tantalize the taste buds and ignite the senses. Seeking an imaginative cocktail? Flock on in to Doughbird. Scottsdale.com recently took the Doughbird menu for a test drive and the results made our spirits fly! Doughbird is open, airy, light, bright and inviting. The pops of blue and green used throughout the décor and furnishings give the restaurant a clean-cut style of atmosphere that simply appeals to all. The dropped-style punch-tin overhang of the open-concept kitchen is a fun addition that gives a bit of emphasis to the hard working staff at Doughbird. The restaurant also features patio seating that hugs three sides of the building.
We started off our meal with the hummus appetizer. By hummus, I mean “a plate of heaven.” The Lebanese-style hummus is dreamy-creamy, slightly tangy and perfectly balanced taste-wise. The multi-colored fresh heirloom tomatoes practically burst off the plate and on to the hearth bread, which is a must-nosh. I deemed thee Doughbird hummus the best in the Valley. Amen. Fox Restaurant Concepts Server Trainer, Ryan Gardner says, “My family is Lebanese. They won’t let me work in a restaurant that has bad hummus!” His family needn’t worry. Other appetizers include truffle cheese stromboli, buffalo chicken wings and more.
Can we talk about this pizza? The pizza dough is stellar and orchestrated with Central Milling organic flour. You simply won’t find a pizza crust like this anywhere (the same dough is used for the hearth bread and for the bread for the sandwiches). Likewise, the pizzas are beyond creative and dare I say challenging to what you might consider traditional pizza.The difference is absolutely delicious.
We had the crispy pastrami pizza, and we were glad we did. This tasty concoction included aged gruyere cheese, purple kale, pickled mustard seed and a toss of rye salt. It was flavorful, different, and best of all, not heavy, like so many pizzas tend to be. One pizza is plenty for two or three people to share. The freshness of the ingredients is key, along with the dough used for the pizza crust. Take what you know about pizza, forget it, and then go to Doughbird. You can thank me later. Other stand-out pizzas include the barbeque beef with charred corn, goat cheese, red onion and jalapeno pesto, and spiral ham with Thai basil, smoked mozzarella, spicy pineapple and shishito
peppers. Executive chef Chris Barch knocked it out of the park with these pizzas and this menu. Doughbird’s gluten-free pizzas will also have you chirping with delight.
When you think about rotisserie, you probably think chicken. At Doughbird, the rotisserie menu includes Rocky Free-range Chicken, Creekstone Farms Prime Rib, Oven-roasted Fresh Fish and Caramelized Cauliflower. I ordered up a half-bird of chicken with a side of macaroni and cheese, because every restaurant worth its salt needs to have awesomely awesome mac-n-cheese. Doughbird’s did not disappoint and I’d like to find a way that I can order up a gallon of it and bring it home. This isn’t ooey-gooey-sticky macaroni and cheese. This one is a perfectly tasty cheese sauce with large gaping short-tube pasta cradling in that yummy cheese.
When you order an item off the rotisserie menu, it is accompanied with a sauce (horseradish crème fraiche, Jamaican jerk marmalade, jalapeno pesto, cucumber feta yogurt, roasted bone broth, chipotle barbeque, pineapple teriyaki, umami sauce or spicy buffalo hot sauce) and your choice of a side (perfect potato puree, coleslaw, quinoa tabbouleh, cauliflower mash, crispy potato wedges, small Caesar salad, asparagus and broccolini, hummus and marinated tomato, buttered sweet corn, Carolina gold rice, Brussels sprouts and kale or macaroni and cheese).
The Doughbird menu also includes five salads with enough greens and tasty ingredients to satisfy any foodie. The four sandwiches include ranch chicken club, prime rib dip, pastrami and gruyere and barbeque pulled chicken. All sandwiches include a choice of coleslaw or crispy potato wedges.
Last, but certainly not least? Dessert. We had “The Elvis.” This cool dessert-in-a-glass features a peanut butter and chocolate parfait topped with sliced bananas and whipped cream. Where’s the bacon, you ask? Tucked into the devilishly delicious bacon sandies that adorn the top of this sinful dessert fit for The King himself! It’s big enough to share with a friend. But, you probably will want this all for yourself. Other desserts include a warm butterscotch cream cake and an old-fashioned peach streusel pie.
The Doughbird full bar serves wine, beer, and specialty cocktails like the Gin & Tonic #22 (Nolet’s gin, Montenegro, mint, lime, fever tree Mediterranean tonic) and Afternoon Tea (peach-infused rock sake, green mango tea, Aperol, clover honey). My personal favorite cocktail was the Bourbon & Bells, a non-traditional bourbon drink. The cocktail includes Buffalo Trace Bourbon, smashed bell pepper, clover honey, anchor eyes poblano and a kiss of lemon. Feel that smooth, slow burn? Isn’t that incredible? Don’t miss this drink!
Doughbird is located at 4385 E. Indian School Rd., in Phoenix. Call (602) 345-9161 or visit www.eatdoughbird.com for more info. Better yet, just fly in there! Guests can dine at Doughbird for lunch and dinner daily or pick up food to-go.