On Tuesday, March 28, Doughbird Pizza & Rotisserie
opened its doors in the heart of Arcadia. Located at the corner of 44th
Street and Indian School Road, the highly anticipated restaurant is the latest concept from restaurateur Sam Fox and Fox Restaurant Concepts. The culinary mash up, which marries house-made pizzas and rotisserie, invites guests to indulge in unconventional flavor combinations, signature cocktails, and enjoy a bright and comfortable experience.
The 5,550-square-foot space welcomes guests with a Northern-California inspired atmosphere, both relaxed and elegant. Stark-white walls are balanced by wood accents, fostering a laid back environment to unwind and break bread with loved ones. With floor-to-ceiling windows and striking bow truss ceilings, the open concept draws attention to the buzzing expo kitchen with a wood-burning pizza oven made of stunning sky blue subway tile. A charming semi wrap-around patio, featuring an outdoor fireplace, invites guests to relish in Arizona’s climate and take in the views of Camelback Mountain.
Doughbird’s menu features a seasonal rotation of 12 to 15 pizzas and four slow-roasted rotisserie options served with classic comfort sides and unique sauces; each item boasting its own creative flavor profile.
“Each of our restaurants have been created differently, inspired by all sorts of things, travel, a meal, design… and Doughbird is inspired by flavors that my team and I have really come to love over the years,” said Sam Fox, founder of Fox Restaurant Concepts. “We’re looking forward to sharing them all with Greater Phoenix–whether it’s through the pizzas, rotisserie, or any of our incredible salads.”
Savory hand-stretched pizzas include Crispy Pastrami (aged gruyere, pickled mustard seed, purple kale, rye)
and Brussels Sprouts (melted sweet potato, glazed bacon, smoked mozzarella, pistachio)
or rotisserie options like Rocky Free Range Chicken
and Creekstone Farms Prime Rib
accompanied with guest’s choice of a side and sauce. Signature sides include comfort foods like Crispy Potato Wedges
and Cauliflower Mash,
while sauces include selections like Jamaican Jerk Marmalade
, Cucumber Feta Yogurt
, and Jalapeno Pesto
. Doughbird will also serve salads like Heirloom Tomato & Quinoa (shaved cauliflower, oregano, cucumber, feta, toasted pine nut)
; sandwiches like Barbeque Pulled Chicken
; and appetizers that include Baked Buffalo Chicken Wings
and Truffle Cheese Stromboli
. Just like adults, kids get to choose their own side (broccolini, buttered corn, mac & cheese, or mashed potatoes
) alongside a 1/4 rotisserie chicken. Other options on the kids menu include a salad, sandwich, pasta and pizzas.
The full bar, which wraps around Doughbird’s expo kitchen, will serve 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). Leave feeling good after desserts like Warm Butterscotch Cream Cake and “The Elvis” (peanut butter and chocolate parfait, banana, whipped cream, bacon sandies).
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. Located at 4385 East Indian School Road, the restaurant will offer to-go orders starting April 10. For more information and to stay up-to-date on all things Doughbird, including the launch of to-go, visit www.eatdoughbird.com