Eastside Döners
Spitz, the "home of the döner kebab," has a new eastside location, just off of I-215 in Cottonwood Heights. Promising to be a great spot for après-ski in winter, the new Spitz is located at 3158 E. 6200 South (801-930-5114, SpitzSLC.com) and is open daily 11 a.m.-10 p.m. They feature their famous döner sandwiches, wraps and salads, plus an nice array of cocktails, beers, wine, sangria and more, including brunch 11 a.m.-2 p.m. on Saturday and Sunday. Their brunchtime "Hangover Basket" is just what the doctor ordered.
Laziz Live!
Many of this column's readers know Laziz Kitchen for their top-notch Lebanese-style hummus, muhammara and toum, found at markets like Caputo's, Harmons, Liberty Heights Fresh, Urban Farm & Feed, Whole Foods and The Market in Park City. Well, you'll be happy to know that Laziz Kitchen is now a café (912 S. Jefferson St., 801-441-1228, LazizKitchen.com), serving Middle Eastern cuisine in a contemporary sit-down setting with a mini-market on the premises. Congratulations to founders Moudi Sbeity and Derek Kitchen on their new adventure.
Caputo's Chocolate
Caputo's fifth annual Chocolate Festival takes place at the downtown Caputo's Market & Deli (314 W. 300 South), beginning at 7 p.m. on Thursday, Nov. 17. This year's festival spotlights Utah's highly awarded Amano Chocolate with local chefs and mixologists creating chocolate-based food and drink to benefit the Heirloom Cacao Preservation Initiative. Crafting creative cuisine with chocolate is Briar Handly and Alexa Norlin of HSL, Courtney McDowell of Pallet, Akane Nakamura of Naked Fish Japanese Bistro, Amber Billingsley of Amour Café and Alicia Pacheco of Publik Kitchen. Also on the event menu is chocolatey craft libations concocted by Water Witch Bar and brewed-to-order coffee supplied by La Barba Coffee Roasters. Admission is $35 per person, plus $15 for optional alcoholic beverage pairings. Reserve your spot by calling 801-531-8669 or by visiting CaptuosDeli.com.
Quote of the week: "Your hand and your mouth agreed many years ago that, as far as chocolate is concerned, there is no need to involve your brain."
—Dave Barry
Send tips to: tscheffler@cityweekly.net
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