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| - My girlfriend and I have been planning to try Doughbird since they first opened in late-March of 2017. However, due to the far-out location and consistently average reviews I've given most Fox Concepts, we kept putting it off, before finally deciding to bite the bullet on a Thursday night.
Going in and taking one look around, the restaurant looks and feels pretty much like I expected. I'd describe it as sort of a modern-take on a southern-inspired dining area. It's clean, it's sleek, it's lively, and it reeks of that "hip-corporate" vibe that urban crowds seem to be an absolute sucker for. Personally, I find it almost too meticulously perfect, to the point where it feels sterile and somewhat fake - but it seems to work for them, so who am I say otherwise? The place was pretty packed on a Thursday evening, requiring a 15-20-minute wait time. Clearly, they're doing something right.
Initially, we started with their truffle cheese stromboli, which is self-explanatory. Even though I have major issues with using fake truffle oil over legitimate truffle shavings, this was actually a respectable starter - as none of the other options looked too appetizing, in my opinion.
We decided to order one pizza and a half-bird of rotisserie "free range" chicken (gotta be sure we get those buzz words in for those millennials, right?). The chicken comes with one-side and one sauce, so we opted for some mac and cheese, along with lemon and roasted garlic sauce, in addition to pineapple teriyaki. For pizza, we chose the pepperoni and burrata, which is your standard pepperoni pizza with a bit of burrata spread throughout.
The pizza, which I usually judge very harshly, was just okay. Topping quality was fine. The burrata was better than a lot of places we've sampled, but nowhere in the league of some of our more exclusive favorites. Crust was pretty basic, offering a bit of flavor (but not much) and a spongy texture. It's not the charred wood-fired style, but traditionally baked pizza (at least that's what it seems like). I've never considered the pizzas at Fox-owned North Italia to be all that great, so my lack of enthusiasm was to be fully expected.
Now, the chicken. This is something that they definitely do well. Although rotisserie will never be my preferred way to eat the bird, the meat quality was juicy and full of flavor. Sauce flavors were a bit subjective, so you might have to experiment, but the meat itself was lovely and moist. The best we've had? Not by a long shot, but still done quite well!
The mac and cheese, which uses shells similar to the boxed Velveeta my Mom would make, was kind of lame. It was very dry and rubbery, which I imagine was the result of the mac just sitting around in a pot for far too long. Flavor was okay, but it is probably not something I'd order again.
For dessert, we opted for "The Elvis." These days, pretty much anything that incorporates peanut butter and bananas is named after The King. You're getting a peanut butter and chocolate parfait, with bananas, whipped cream, and bacon sandies. My girlfriend points out that Fox absolutely loves selling deserts that they can pack into a jar and this is no different. She liked it a bit more than I did, just simply because pudding-based desserts have never really been my thing. Nevertheless, quality was fine and it's probably something that a lot of people would enjoy.
Like all Fox restaurants, servers were very friendly and prices were reasonable for the amount of food that you receive.
So, the question is: Would we go back? Possibly one day. While their pizza isn't anything to shout praises about, they do offer very decent quality pollo. So I guess when us "fried folk" are in the mood to eat something a bit less heavy, Doughbird is a respectable option.
Recommended to try out.
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