By Alison Bailin Batz
Photos by FOX RESTAURANT CONCEPTS
Doughbird, recent James Beard nominee Sam Fox’s newest concept creation, is a far cry from conventionality. The stark white, 5,550-square-foot hot spot with a bright and charming interior opened its doors in late March, and is making a bold move by offering pizza and – wait for it – rotisserie meats, all served with comfort food on the side and a heaping helping of flavorful sauces.
“This menu is inspired by flavors I’ve really come to love over the years” Fox says. “We’re cooking these up in the pizzas, on the rotisserie, and with a long list of sides as well as mixing them into our signature cocktails.”
According to Fox, to start, Doughbird will be offering a seasonal rotation of 12 to 15 pizzas and five rotisserie options ranging from prime rib to roasted cauliflower.
Savory pizzas offered include a crispy pastrami with aged gruyere, pickled mustard seed, purple kale and rye; a spicy Romanesco with Calabrian chili, red onion, smoked mozzarella, capers and raisins; and even a spiral ham pie with Shishito peppers, spiced pineapples, Thai basil and smoked mozzarella, while the rotisserie will boast Rocky Free Range Chicken and Creekstone Farms Prime Rib, just to name a few.
“When it comes to the menu, we want guests to get creative,” adds Fox, noting Doughbird offers eight housemade sauce options to pair with one’s food, including a Jamaican jerk marmalade, jalapeno pesto and a cucumber feta yogurt. “Whether it’s for your pizza, vegetables or rotisserie chicken, everyone loves a good dipping sauce,” he says.
The sides are comfort food classics such as roasted potato wedges and macaroni and cheese. Of course, there are also lighter options, including several salads. And for those not looking to the lighter sides, the dessert menu boasts warm butterscotch cake and something Fox calls “The Elvis,” which is a peanut butter and chocolate parfait with bananas, whipped cream and bacon sandies.
Then there are the cocktails.
The quaint yet elegant bar overlooking the expo kitchen bar serves wine, local, regional and international craft beers including Four Peaks’ Kiltlifter and San Tan’s Moonjuice IPA, and dazzling specialty cocktails. Early favorites include the Afternoon Tea, a peach-infused rock sake with green mango tea, Aperol and clover honey, and the Raven & Geary Margarita, an anything-but-standard margarita with a three-tequila infusion, yuzu honey house sour and black lava salt.
Doughbird is open Sunday to Thursday from 11:30 a.m. to 9:30 p.m. and Friday to Saturday from 11:30 a.m. to 10 p.m. It is located at 4385 E. Indian School Road, Phoenix; 602.345.9161; www.eatdoughbird.com.