Mmm…this does sound good! And I love their story! Hope they open up soon!

Is your store opened yet?

Thanks for the write up and interest. We are hoping to be open within the first week of January (so long as our permits come through qucikly). I’ll be sure to let everyone know the date of our grand opening. Please email me at bryce@eatatspitz.com if you have any questions or comments. Thanks and I hope to see you all soon.

No way! We’re thrilled. Thanks for the update.

You’re talking about a place which has yet to open? Why not talk about some of the great food in eagle rock:

1) Camilo’s
2) Dante’s Chicken and Ribs
3) Cafe Beuajolais
4) The Pot
5) Blue Hen Vietnamese Kitchen

etc etc…

Because I love kebabs and anticipation is often better than reality.

We actually have covered some Eagle Rock joints — although not all reviews. Off the top of my head: Dave’s Chillin’ and Grillin,’ Auntie Em’s, Columbo’s and CoWineCo.

Still many more to do, as you note, but we only started lafb 8 months ago.

Do you like Blue Hen? I had a really awful meal there and hope I never have to go back. On the other hand it didn’t seem fair to write a lousy review based on one visit so I left it alone.

Is Camilo’s your top pick in Eagle Rock?

Is there anywhere I can get a “doner kebab” now in Los Angeles? Tried them in Italy and loved them.

As far as we know, there are no Doner Kebabs currently available in LA (or much of the US). And it was because of this that we decided to open Spitz Restaurant. We’re looking to open in mid-January, so please come on down and try one then!

Doner Kebabs are the ultimate meat eating experience. A mind-blowing extravaganza of culinary wonder. A ball-bouncingly delicious meaty,greasy, lamby, chilli-saucy palette-orgasm. Like being kissed on the mouth by Satan, I CANT WAIT!!!!!!

first of all MAD PROFESSUH its “the Bucket” not “The Pot” and yes you shuld go back to BLUE HEN. they are very nice and the food is very good. (its on my speed dial). my favorites though are Classic Thai and my number 1 pick DAVE’S CHIILIN AND GRILLIN (even if he is a Pats fan..)

Hey guys,
Bwanster, both The Bucket and The Pot are Eagle Rock joints, the Pot serves up mediocre Thai food and is pretty average in my opinion, although they have a really decently priced lunch special. Anyways, my picks are definately Dave’s Chillin and Grillin, the meatball sub is out of this world, and for slightly more formal dining Cafe Beaujolais and it sister restaurant Petit Beaujolais are absolutely amazing frech food at reasonable prices

The Spitz boys have installed not only a soda fountain but they also have a Help Wanted sign up in the door. Given prior estimates I’d say they open around July.

Well, if you doner is good I wil be there often. I have been dreaming about a doner kebab place ever since I left France.

I am a French born Algerian. Currently a chef instructor in Pasadena. If your food is good I will definately spread the word.

I wonder if you would consider serving merguez sandwiches too?

Maybe you know this, but in France doner kebab and merguez sandwiches are usually served in baguettes.

Harissa is optional.

Anyway, I really look forward to trying your place.

http://www.chefzadi.com

glad to see new places like spitz open up , when I forst purchased my 1st hme in eaglerock 8 years ago ( loy lane by target) great views but it lacked the good dining choices, until recently, I am totally in favor of updating this sleepy town.

Just had a Classic donor kebab at Spitz and it was excellent. The meat is tender and flavorful and the mix of condiments including the spicy sauce is great. Had a side of lightly fried pitas and hummus that was an excellent compliment. Try it.

I live in Olympia WA, and ate at Spitz while visiting my daughter, an Occidental student in Eagle Rock. Spitz is fantastic - -absolutely delicious food served in a fun and festive environment. And the staff are great and friendly. Be sure to try the gelato (heavenly) after a tasty donor kebab. Kudos to Spitz and thanks.

Went there for lunch today and it was indeed very tasty. I got the classic, and recommend a mix of chili and hummus sauces. My only concern was the bread, didn’t really love it that much, but I’m from Sydney and I’m used to my doner kebabs coming wrapped up in lebanese bread (which is kinda like a really big, really thin pita) - which would work better than the foccaccia bread these guys use in my opinion. Or even turkish bread would be better. Still, it’s worth a look and I can’t complain about the taste or service. Their sweet potato fries were very nice too. Service was very good.

i just ate at spitz yesterday for lunch.
i got the falafel sandwich combo for 8.99. it came with the lightly fried pita–and boy are those pitas EEvil. they go perfect with the hummus–soft and crunchy at the same time. the sandwich itself was tasty but they squish the crunch right out of it.

at zankou’s they leave the falafel fully intact so you get a real treat biting into its crunchy texture. next time i try the meat stuff.

I like the bread they use, but i recently tried their lavash bread wrap, which uses the same ingredients (they even panini grill it after they wrap it in foil), and I fell in love. If you’re not too into the regular bread, definitely be sure to give the wrap a try.

I am from Turkey, where kebabs were created, I’ve tried this thing that these boys are making and it is just not kebab. Here in America where nobody knows the real thing,it is as would be expected, to be called great. Spanish style or no Spanish style It is a smelly lamb greasy kebab. Which is what it is not supposed to be.

Turkey boy can call it what he wants, but, as an ignorant American, I totally enjoyed the food and staff at Spitz. Keep up the good work.

hey all. I’ve heard of spitz from about half a year and am making my way toward eagle rock today to try it out.

i have very (very) fond memories of doner in berlin: stumbling out of clubs, sweaty and hungry, at 4.30 in the morning and thinking, ‘wonder what time that doner place opens?’ doner is a staple food in berlin, and there were so many great places in my neighborhood (of kreuzberg) that there was a distinct culinary absence for me when i returned to southern california. sigh.

anywho. today i travel from oc to modesto and plan to roll through eagle rock (my ole stompin’ grounds) to get a taste of doner and to be reminded of my second home. cheers all.

(ps. thanks for the lavash bread option alexm, i’ll definately go with that. who ever heard of a doner kebap in foccaccia?)

I just tried Spitz today after finding out about it on citysearch. I had the classic wrap on lavash bread. It was extremely tasty. I especially like how the ingredients are sliced thing. All this makes for an extremely tasty sandwich. I will definitely be going back. Next time I am going to try the chicken on foccacia bread.

Oh dear, dear, dear…………I just tried Spitz tonight after wanting to go for many months. Big mistake. I talked my husband who is from Turkey into going with me…….bigger mistake. The main problem was that EVERYTHING was so over-salted that it was almost inedible. My husband, who knows about doner, had the classic doner plate and it was so salty that he could only eat a few bites. I had the chicken doner sandwich, which was better, but also salty. I really wanted to eat my sweet potato fries, but same problem with them too. Ditto the hummous and the bread sticks. I don’t know if this was just a fluke, or if this is status quo for this restaurant, but I don’t think we’ll be going back. I was hoping for so much more.
For those of you who want really authentic Turkish doner, there IS a downtown L.A. restaurant off of 7th street called St. Vincent Deli which has the best doner anywhere outside of Istanbul. It’s actually in the alley behind the St. Vincent’s Jewelry Mart. All homemade, huge portions, just perfectly delicious. Try that one, much better choice.

Well I ate here twice. The meat is disgusting. It’s that mass produced extruded meat produce commonly known as “gyro”. They don’t make it in house like the menu claims.

The falafels are the strangest falafels I’ve ever tasted or seen. They added way too much flour as a binder and filler. It was mealy, heavy and salty.

They’re not really cooking anything here. They buy stuff and reheat it or fry it.