Located two blocks from Milk Glass Mrkt, fast-casual Spitz, Mediterranean Street Food fired up the spits this weekend to serve doner kebabs and other doner-inspired dishes. The 1895-square-foot restaurant seats 65 inside and 50 outside—10 of those seats being stumps around a fire pit—and features Portland-inspired street-art murals by artist Devon Paulson. Offering fast-casual counter-service model, Spitz Portland is now open daily for lunch and dinner, with brunch served on Saturdays and Sundays.
Portland is Spitz’s tenth location, and the franchise was established by Bryce Rademan and Robert Wicklund in Los Angeles in 2006. Opening the Portland spot is Fernando Del Valle, who moved to Alabama from Puerto Rico when he was two years old and started as a sandwich maker at Spitz in 2011.
“My business partner, Chris Retzer frequents the Spitz in Salt Lake City, and he’s from Portland and thought the style and concept would do well here,” Del Valle tells Eater. “L.A. never really felt like home to my wife and I, and we were already looking to move and start a family.”
One of the best-known dishes at Spitz is actually its "Street Cart Fries": very cripsy fries topped with garlic aioli, feta cheese, onion, green pepper, tomato, olives, and peperoncini, plus the option to add meat for an additional $3. Its “Street Cart Doner” features a mix of spit-roasted ground beef and lamb spiced with paprika, and it also serves chicken, vegetarian, and others versions of its doner kebabs.
Brunch delivers a breakfast doner kebab, as well as something called “The Hangover Basket”: regular or sweet potato fries, two fried eggs, sautéed onions, peppers and tomatoes, American cheese, feta cheese, pepperonici, olives, and chili sauce—all beneath garlic aioli. Drink options include pours of microbrews, wines, mimosas, and micheladas.
Spitz is now open at 2103 N Killingsworth St. Sunday through Thursday, from 11 a.m. to 10 p.m., and Friday and Saturday, from 11 a.m. to midnight. Brunch runs Saturdays and Sundays from 11 a.m. to 2 p.m.