A Spitz Second
If you’re anything like us, you’ve been pronouncing “Döner Kebab” wrong this whole time. At Spitz, the newest LA-homegrown success story to open a Studio City branch, every employee pronounces […]
CategoryEat & Drink
If you’re anything like us, you’ve been pronouncing “Döner Kebab” wrong this whole time. At Spitz, the newest LA-homegrown success story to open a Studio City branch, every employee pronounces it du-ner keh-bob. And the döner—a Turkish dish made with meat broiled on a rotating, vertical spit, then shaved off in slivers of slightly caramelized slices—is precisely what you’ll want to order. Spitz offers two types of meat, a beef and lamb mixture, and chicken, which arrives either wrapped in a thin layer of lavash, or between two slices of foccacia bread.
The Studio City location of Spitz is the fourth LA branch, with brick and mortars in Little Tokyo, Los Feliz, and Eagle Rock (and last month Spitz opened its first out-of-state location in Salt Lake City, Utah). Designed by Celeste Korthase and Devon Paulson, the space is an eye-popping amalgamation of texture and color. Tangles of lightbulbs and metal hang from the ceiling as industrial chandeliers; Paulson’s kaleidoscopic art is spray painted on walls. Mismatched stools—turquoise offset with bronzed and gray metal—cozy up to community tables constructed from long slabs of reclaimed wood. The bar’s wooden back wall is adorned with an array of bottled beer and wines.
The bar features 12 beers on tap, a list primarily composed of local brews hailing from Santa Barbara through San Diego. LA’s own Eagle Rock Manifesto is on tap, with another local favorite, Golden Road, available by the can. There’s “Cheladas” beer cocktails, too. The more traditional version is made with Pabst Blue Ribbon, tomato juice, worcestershire and balsamic vinegar, while a spiced variation features Eagle Rock Manifesto and is concocted with mango puree, lime, and finished with a dusting of cayenne pepper salt.
You can order your döner with feta and pepperoncinis, or hummus and kalamata olives, or even a rendition stuffed with french fries. You’ll also want to add an order of street cart fries—pommes frites slathered in garlic aioli, feta, onions, Pepperoncinis, olives and chili sauce. The fried lavash chips are also not to be missed.
Happy hour reigns weekdays from 3-7 pm, where we recommend ordering Sangria, by the pitcher. There’s also parking available behind the building—a major convenience of this Valley location.
We imagine lunch and dinner service will be packed with nearby studio execs and assistants, alongside the Valley residents tucked in the adjoining hillside neighborhood.
Döner and brews now just spitzing distance from home! Sorry, we just couldn’t resist.
Spitz, 3737 Cahuenga Blvd, Studio City. (818) 755-91604.