Fox Restaurant Concepts founder Sam Fox consults with chefs for the just-opened Doughbird Pizza & Rotisserie in Phoenix, Ariz.
Doughbird features a full bar with wine, beer and such specialty cocktails as the Gin & Tonic #22 (Nolet’s gin, Montenegro, mint, lime and Fever Tree Mediterranean tonic) and Afternoon Tea (peach-infused sake, green mango tea, Aperol and clover honey).
Doughbird covers 5,500 square feet in new construction at 44th Street and Indian School Road in Phoenix.
Doughbird’s Exterior patio seating accommodates 50 to 60 guests along with seating for about 160 inside.
Doughbird offers a variety of wood-burning oven pizzas from $14 to $16 (gluten-free crusts are available for a $2 upcharge) and rotisserie chicken and prime rib, which range from $17 for a half bird to $33 for 14 ounces of beef.
Doughbird’s Heirloom Tomato and Quinoa salad is $12, featuring shaved cauliflower, oregano, cucumber, pine nuts, feta yogurt and a champagne vinaigrette.
Appetizers at Doughbird include Lebanese hummus with heirloom tomatoes and hearth bread for $10.