After traveling all over Europe, Tanner Slizeski and Josh Hill weren’t struck by the art or by the architecture. It wasn’t the history, or any of the museums that kept Tanner and Josh up at night. It was the Mediterranean street food. Specifically, it was the döner kebab: the food cart staple made with beef and lamb cut off a marinated spit.

In fact, one of Spitz’s owners even jumped in a river in Amsterdam off of a bet when his friend told him a döner kebab was on the line. And that’s how Spitz was born: two young and fanatical Turkish food lovers set on bringing it to Utah with an American take, good local beer, and a great atmosphere.

In October 2013, Spitz opened its doors right downtown on 35 E Broadway and today they are one of Salt Lake City’s busiest lunch destinations and late-night stops for dinner and a beer. On our show, they announce a second location in Sugarhouse, talk about how they got the restaurant started, address their previously criticized wait times on their food, and told us where they’re headed in the future.

Join us for a fun episode all about European street food and getting to know Josh and Tanner, the fun duo behind Utah’s Spitz restaurant.

This episode of The Utah Foodie was hosted and produced by Chase Murdock. Visit our episode archive on Ventricle Presents, and stay connected with us on Instagram, Facebook, and Twitter.

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