There's a new concept coning to Dallas from the hugely successful Fox Restaurant Concepts: Doughbird Pizza & Chicken, will open its doors in Inwood, right down the way from its sister restaurant, Flower Child.

Dedicated to fun and ever-changing flavor combinations, Doughbird combines the best of both worlds: different styles of pizza and chicken with crazy-good house made sauces and unexpected ingredients. Sam Fox has already brought Fox Restaurant Concepts favorites to Dallas like Flower Child, The Henry, and North Italia and recently announced plans to open Culinary Dropout at The International.

“Our restaurants are all so different, and that’s the amazing part of bringing new concepts to cities with sister restaurants,” said Sam Fox, founder of Fox Restaurant Concepts. “We’re excited to continue growing this fan favorite to more Dallas neighborhoods, and we can’t wait to bring amazing pizza, chicken, and great drinks to Inwood.”

Flavor takes flight at Doughbird with ever-changing combinations of specialty hand-stretched and Detroit-style square pan pizzas like The Aviator, made with pepperoni, Italian sausage, Nueske’s bacon, crushed tomato sauce and mozzarella and the Copper Hat with prosciutto, goat cheese, Medjool date, salted pistachio and arugula. Plus, enjoy all kinds of mouthwatering chicken cooked low and slow on the rotisserie, or fried to crisp perfection. And who could forget the crave-worthy appetizers, salads, sandwiches and plethora of house-made sauces that leave guests practically licking their plates? There’s no shortage of ways to add a bite of interesting to the day at Doughbird.

The restaurant will be outfitted with a large bar, perfect for watching a game or grabbing a quick happy hour. In addition to a selection of wines and local craft beers, the restaurant also offers a variety of creative cocktails with delightfully surprising ingredients that’ll leave you wanting to sip on the patio all day long. A few favorites include the Spicy Blackberry Margarita, made with Blanco tequila, habanero pepper, tajin, and fresh lime; The Local, made with strawberry infused vodka, French grapefruit liqueur, lemon, and sparkling wine; and the Bourbon & Bells with KY straight bourbon, lemon, bell pepper, honey and poblano.
The new go-to neighborhood joint for everything from a family meal on the fly for a backyard picnic to celebrations and date nights. Doughbird will be open for dine-in, takeout, and curbside pick-up seven days a week.

Fox Restaurant Concepts' story begins with Sam Fox, a man who is passionate about hospitality and endlessly inspired by food and design. He opened his first concept, Wildflower American Cuisine, in Tucson in 1998, and today has introduced dozens of ever-evolving Fox Restaurant Concepts brands, including The Henry, North Italia, Blanco Cocina + Cantina, Culinary Dropout, and Flower Child. Now, 25 years later, the group has 12 unique concepts with over 60+ locations across the U.S.