Quick Dish: Doughbird
Frontdoors Media’s Tom Evans, Andrea Evans and Mike Saucier all had a chance to go to the soft opening of Sam Fox’s Doughbird on March 24. Here’s what they had to say about the newest addition to the Arcadia culinary scene.
TE: OK, I’ll start. I’m a fan of just about everything Sam Fox puts out there but I was skeptical about this concept beforehand — I didn’t see how rotisserie chicken and pizza are a natural fit. I felt like Sam spun the Wheel of Cuisine and “rotisserie chicken + pizza” is what he got; we were fortunate he didn’t get “Polynesian + traditional Scottish” or something instead. (Although I’m sure he could make “Poi MacHaggis” work at 44th and Indian School if he tried).
Anyway, I get it now. It works. Mike, you went for lunch and Andrea and I went for dinner. What was your take on the lunch environment, and what did you have?
MS: I went in less skeptical. It’s Sam Fox. So there’s a track record of success my taste buds could attest to, plus it’s pizza and chicken…so not much cause for concern. We shared the cast iron shishito peppers which were surprisingly spicy (I hate when restaurants turn down the heat out of concern) and one of the highlights of the meal. We also had the pepperoni and burrata pizza. I will go back and have that again. The thick-cut pepperonis curled up to form lovely little bowls. We shared an apple and goat cheese salad, which was terrific. I also appreciated the well-curated beer options (go with Mama’s Yella Pils…)
How was your dinner experience? Did you have the rotisserie?
AE: I love a good roast chicken (and know how to make one myself) and Doughbird’s rendition did not disappoint. We ordered it with a side of horseradish sauce (there are several to pick from for $1 each) and a side of brussel sprouts and crispy kale drizzled with a dark sweet and sour sauce. I am looking forward to calling in for take out chicken on the way home from the office!
I also recommend “the local” cocktail, it’s perfect for a hot Arizona day.
TE: We also got the spiral ham pizza, which features shishito peppers and pineapple. The thing about the pizzas — since it’s not like we need another pizza joint in Phoenix — was that they are really, really unique. Like, not-ingredients-I-would-think-to-put-on-pizza unique. I was expecting North’s pizza menu, but this was really different. It’s as if it’s not “pizza,” it’s a flavor-delivery vehicle that happens to be in the form of a pizza.
Mike, what did you think of the room? I thought it was fine, and that the dining experience sort of notches in between Flower Child and something like North — a sit-down place, but once you’re going to be in and out of in about an hour.
MS: Well, one of the elements I’ve loved about Fox restaurants is how he uses the space — they are warm, welcoming, well-lit spaces (via natural light during the day and smartly lit at night) with high ceilings and nicely spaced seating. Doughbird follows this pattern.
TE: Well, the formal opening is the week of March 27, so readers, you’ll get a chance to have your own experience — but expect some lines in the process. Doughbird is located on the southwest corner of 44th Street and Indian School Road. For menu and information, visit www.foxrc.com/restaurants/doughbird/.
