Comments on: lafb Q&A: Spitz Take http://la.foodblogging.com/2005/12/14/lafb-interview-bryce-rademan-spitz-co-founder/ foodblogging los angeles Sat, 20 Mar 2010 05:02:27 +0000 http://wordpress.org/?v=2.6.2 By: Medical Terminology http://la.foodblogging.com/2005/12/14/lafb-interview-bryce-rademan-spitz-co-founder/#comment-125544 Medical Terminology Fri, 09 Mar 2007 19:39:49 +0000 http://la.foodblogging.com/2005/12/14/lafb-interview-bryce-rademan-spitz-co-founder/#comment-125544 <strong>Medical Terminology...</strong> Medical... Medical Terminology…

Medical…

]]> By: Tony http://la.foodblogging.com/2005/12/14/lafb-interview-bryce-rademan-spitz-co-founder/#comment-21231 Tony Wed, 07 Jun 2006 20:52:10 +0000 http://la.foodblogging.com/2005/12/14/lafb-interview-bryce-rademan-spitz-co-founder/#comment-21231 The food is good and fresh although I stop in just for Gelato...it is awesome! And the place is open late. The food is good and fresh although I stop in just for Gelato…it is awesome! And the place is open late.

]]> By: Eagle Rock-er http://la.foodblogging.com/2005/12/14/lafb-interview-bryce-rademan-spitz-co-founder/#comment-9716 Eagle Rock-er Tue, 18 Apr 2006 17:37:57 +0000 http://la.foodblogging.com/2005/12/14/lafb-interview-bryce-rademan-spitz-co-founder/#comment-9716 SPITZ IS OPEN!!! And the food and atmosphere is out of this world! This restaurant is what Eagle Rock, and Los Angeles as a whole, has been lacking! A must try! SPITZ IS OPEN!!! And the food and atmosphere is out of this world! This restaurant is what Eagle Rock, and Los Angeles as a whole, has been lacking! A must try!

]]> By: SoCalorie http://la.foodblogging.com/2005/12/14/lafb-interview-bryce-rademan-spitz-co-founder/#comment-5467 SoCalorie Sat, 07 Jan 2006 02:05:33 +0000 http://la.foodblogging.com/2005/12/14/lafb-interview-bryce-rademan-spitz-co-founder/#comment-5467 Hope against hope! I thought today would be the day. But the Spitz crew says they're still going through inspections. They think they may be three to four weeks away from opening. Hope against hope! I thought today would be the day. But the Spitz crew says they’re still going through inspections. They think they may be three to four weeks away from opening.

]]> By: SoCalorie http://la.foodblogging.com/2005/12/14/lafb-interview-bryce-rademan-spitz-co-founder/#comment-4907 SoCalorie Thu, 15 Dec 2005 17:30:12 +0000 http://la.foodblogging.com/2005/12/14/lafb-interview-bryce-rademan-spitz-co-founder/#comment-4907 From the first post: “We have adapted the Spanish model to fit the American palate, keeping the slow roasting custom vertical broilers that allow the meat’s natural juices to percolate and self-infuse while adding the Panini toasted pita pocket with assorted toppings including lettuce, tomato, onion, cucumber, peppers, jalapeños, hummus, cool tzaziki sauce and a sweet and spicy chili sauce.� Also: What's a DÖNER KEBAB? It's an epicurean experience — a Panini toasted pita pocket surrounding perfectly slow-roasted minced lamb and beef, chicken or falafel, all topped with the freshest of garden offerings. From the first post:

“We have adapted the Spanish model to fit the American palate, keeping the slow roasting custom vertical broilers that allow the meat’s natural juices to percolate and self-infuse while adding the Panini toasted pita pocket with assorted toppings including lettuce, tomato, onion, cucumber, peppers, jalapeños, hummus, cool tzaziki sauce and a sweet and spicy chili sauce.�

Also:

What’s a DÖNER KEBAB? It’s an epicurean experience — a Panini toasted pita pocket surrounding perfectly slow-roasted minced lamb and beef, chicken or falafel, all topped with the freshest of garden offerings.

]]> By: Jonah http://la.foodblogging.com/2005/12/14/lafb-interview-bryce-rademan-spitz-co-founder/#comment-4904 Jonah Thu, 15 Dec 2005 17:15:33 +0000 http://la.foodblogging.com/2005/12/14/lafb-interview-bryce-rademan-spitz-co-founder/#comment-4904 What makes a Doner Kebab a Doner Kebab? Interesting stuff, I'm amazed at the start up capital and sweat equity that it takes to open up a new restaurant. What makes a Doner Kebab a Doner Kebab? Interesting stuff, I’m amazed at the start up capital and sweat equity that it takes to open up a new restaurant.

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