Fox Restaurant Concepts
Dedicated to imaginative and ever-changing flavor combinations, Doughbird is a far cry from conventional pizza and rotisserie.

Sam Fox to Open 16th Restaurant in Spring 2017

Sep 13, 2016 Industry News

Doughbird, the latest restaurant by Phoenix restaurateur Sam Fox, is set to open in early spring 2017 at 44th Street and Indian School Road. Dedicated to imaginative and ever-changing flavor combinations, Doughbird is a far cry from conventional pizza and rotisserie.

“Our restaurants have all been created differently, inspired by different things, travel, a meal, design … and Doughbird is inspired by flavor,” says Fox, founder of Fox Restaurant Concepts. “My team and I have been very fortunate to experience memorable and delicious flavor combinations over the last 20 years. We are putting all of those flavors together and using a home-made pizza crust or an all organic rotisserie chicken as the palette.”

The menu, which riffs off an assortment of cuisines, will offer a variety of seasonal and signature fresh-baked pizzas and hand-rubbed, organic rotisserie chickens. Elevated toppings thoughtfully paired with house pizza doughs—ranging from whole-wheat to rye to gluten-free—capture the heart of Doughbird’s pizza program. Guests can expect pizzas with Brisket, Hot & Sour Mustard, and Shishito Peppers and Crispy Pastrami with Gruyere Cheese; as well as lighter options like Chanterelles & Maitaki Mushrooms with crispy Kale and Fontina. There’s no shortage of great flavored rotisserie chicken either with options such as Mexican Coke BBQ Sauce, Lemon Rosemary Herb, Sriracha-Soy Glazed, and a rotating seasonal bird. For the perfect dine-in or to-go combo, each all-organic bird will be paired with a specialty or customized backyard side.

Doughbird will also serve folded sandwiches and salads alongside fresh baked breads. With selections like Ciabatta served with Hot Butter, Garlic and Parsley, Fontina Truffle Butter Bread, and Rolled Salami & Cheese Bread, guests will have their fair choice of carbs to choose from. Guests will be able to dine at Doughbird for lunch and dinner daily or pick-up food from the dedicated to-go counter and grab-and-go fridge fully equipped with beer and wine.

The 5,550-square-foot space will be reminiscent of a Northern California abode with a wooden, bow truss ceiling, quaint yet elegant bar overlooking the expo kitchen, and floor-to-ceiling windows that open to a semi-wrap around patio.

News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.