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The groundwork for Spitz was laid in 2005 at Occidental College in Los Angeles. Founder Bryce Rademan returned from a semester studying abroad in Europe with dreams of bringing the Mediterranean street food (specifically döner kebab or “spit” of rotating meat) he fell in love with home to the U.S. That spring he teamed up with close friend Robert Wicklund and both set aside their law school ambitions to follow their entrepreneurial instincts.
Rademan and Wicklund set about learning everything they could about the cuisine and tested countless versions of recipes in their school’s kitchens… taking what they had eaten every night on the streets of Europe and combining it with the California freshness, color and flavor they were inspired by in Los Angeles. They hashed out a business plan and on April 12th, 2006 the first Spitz location was opened a mile from their alma mater.
With support from a strong community of friends, family and local businesses Spitz quickly became a Los Angeles sensation, recognized by many local media outlets as one of the best new concepts of the year. Since then Spitz has expanded to 4 locations in the Los Angeles area and added a craft beer, housemade sangria and seasonal cocktail program to all it’s locations cementing them as a place where you can truly hangout, relax, and enjoy their distinctive street food creations.
(Recently Spitz has expanded with friends, family and former employees into new markets in Salt Lake City, San Diego and Minneapolis.)