“Our restaurants are all so different, and that’s the amazing part of bringing new concepts to cities with sister restaurants.”
Sam Fox
Founder
Fox Restaurant Concepts
.…on the opening of Doughbird in Dallas’ Inwood Village by the group behind Flower Child, The Henry, and more, via QSR Magazine.
Doughbird, a new-ish concept from Phoenix-based Fox Restaurant Concepts, opened Friday in Dallas’ Inwood Village near Inwood and Lovers Lane. It joins a lineup of Fox’s “sister restaurants” in the city including Flower Child, The Henry, Culinary Dropout, and North Italia. With an offbeat menu featuring a “fun spin on ordinary American classics,” it’s the concept’s fifth location and first in Texas. A cozy design scheme is the backdrop for wildly varied dining options—from Detroit-style pizzas to prime rib steak sandwiches to steak frites.
Some dishes at Doughbird in Dallas’ Inwood Village. [Photo: Kathy Tran]
Dough? There’s a hefty chicken pot pie and other baked comfort food. Bird? Options range from crispy chicken parmesan to chicken avocado salad and more. But beyond the brand’s Doughbird namesakes, you’ll find other choices like the grilled salmon with sweet potato, crispy brussel sprouts, and brown butter vinaigrette.
And speaking of sister restaurants, one of Doughbird’s siblings can be found right around the corner in the same shopping center: a more fast-casual-focused Flower Child, just west of the Inwood Theater. (Doughbird is located to the southeast in the shopping center in a former Bread Winners location.)
“We’ve been humbled by the success of our restaurants in Dallas and have long considered the city home,” Sam Fox said in a statement. “We get to serve the community at Flower Child, North Italia, Culinary Dropout, and The Henry, and now we can share the delicious menu of Doughbird. If we do our job, Doughbird will become a regular spot for locals and an exciting concept for visitors in the area to enjoy lunch, dinner, and cocktails while making memories.”
Bar talk
The bar at Doughbird in Dallas’ Inwood Village. [Photo: Kathy Tran]
From the bar to the tables, craft cocktails were whipping around the new restaurant late last week. Standouts include the Lovers Lane Mule made with vodka, lime, dried five spice and ginger beer; Bourbon & Bells made with KY straight bourbon, lemon, bell pepper, honey and poblano; and The Local, made with strawberry infused vodka, French grapefruit liqueur, lemon and sparkling wine. For those 100-degree September days that are likely still coming, one consolation could be the Frozen Miami Vice, a strawberry daiquiri-piña colada “fusion.”
Zero-proof options include the Blackberry Rickey and Southern Peach Tea.
Doughbird in Dallas’ Inwood Village. Don’t let that spacing in the sign and umbrellas fool you: “Doughbird” is one word and space-free. [Photo: Kathy Tran]
Fun fact
Launched with a single Tucson restaurant in 1998, Fox Restaurant Concepts was acquired by California-based Cheesecake Factory in 2019 in a deal valued at $353 million. Today the group operates 12 unique concepts with more than 60 locations across the U.S.
Doughbird Dallas is open for lunch and dinner daily from 11 a.m. to 9 p.m. Sunday to Thursday and 11 a.m. to 10 p.m. on Friday and Saturday. Reservations can be made here.
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