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Hello, Eaters!

Döner & Company, at 915 S. Washington St. in Salt Lake City, is the latest restaurant to join a cohort of stellar eateries in the Central Ninth neighborhood.

Its flagship menu item is the Berlin döner (to say it how the Germans do, purse your lips and say “dooner”), which is a popular German street food that’s sold all over Europe.

I recently visited Döner & Company for lunch and had a nice chat with founders Talita Wiener-Osman and Christin Brodmeyer-Ashton. They told me that just like it would be impossible to find an American who hasn’t eaten a hamburger, you’d be hard-pressed to find a German who hasn’t eaten a döner.

The origin story: Wiener-Osman (above, right) is from Austria and moved to Germany when she was little, and Brodmeyer-Ashton (above, left) is from Germany. They’re lifelong friends — literally. Wiener-Osman said she has known Brodmeyer-Ashton since she was born (their moms are best friends), and they grew up together in a little town in northern Germany called Glückstadt. Eventually, they both ended up in Utah for school and work, and now, they call Utah their “wahlheimat,” or “home of choice.”

“We both chose Utah because we love Utah,” Wiener-Osman said. “We love the people, we love the nature.” They opened their business, Döner & Company, in May.

The vibe: Cozy and comfortable shop with counter service and plenty of seating. Prints on the walls show stylized depictions of European cities, like Paris and Istanbul, and there are potted herbs on the tables. Wiener-Osman told me they plan to open a patio soon.

The menu: The döner is a German-Turkish fusion food, the two owners told me. After World War II, much of Germany was in ruins and many of the men were either killed or taken prisoner, Wiener-Osman said. So Germany’s women started rebuilding the country. To help them, Germany made a bilateral agreement with Turkey to send guest workers to Germany, and those workers brought their food with them, she said.

The result was the Berlin döner im brot, a sandwich that’s made by cutting house-baked circular, leavened German bread into fourths, pressing those fourths in a panini press, slicing a piece open lengthwise, and then stuffing the pocket with Turkish meats roasted on a spit and shaved thin, along with lots of fresh veggies and sauces. (The two owners of Döner & Company told me the addition of sauce is definitely German.)

At Döner & Company, you can get döner im brot (in bread), in a bowl with brown rice, in a box with French fries, or in a wrap. On the menu, there is also wiener schnitzel, currywurst, German potato salad and other street foods, and they plan to add dessert soon. There are halal, vegan and vegetarian options.

To read about my meal at Döner & Company, scroll down to “Meal of the Week.”

The hours: Monday-Thursday, 11 a.m.-9 p.m.; Friday and Saturday, 11 a.m.-10 p.m.; Sunday, noon-8 p.m.

Live deliciously,

Kolbie

Note: In German, nouns are usually capitalized. But since Utah Eats is an American publication, we decided to keep all of the common German nouns lowercase to avoid confusion.

Food News

Father’s Day is coming up on Sunday and now is the time to start making plans for meals and experiences that treat Dad. Here’s a mini list of some of the events happening around town, with information gleaned from emailed news releases:

• Escala Provisions Company, at 3551 N. Escala Court in Park City, is serving a steak special for Dad on June 21 that includes a 12-ounce ribeye, whipped potatoes, broccolini, chimichurri and a bourbon demi-glace for $55. Make reservations on Sevenrooms.

• The Foundry Grill, at Sundance Resort at 8841 Alpine Loop Scenic Byway, is having a Father’s Day brunch on June 21 from 9 a.m. to 3 p.m. featuring barbecue-inspired “father favorites.” Make reservations on The Foundry Grill’s website.

• Overlook Restaurant, at Black Rock Mountain Resort at 909 W. Peace Tree Trail in Heber City, is hosting its first-ever Father’s Day brunch on June 21 from 11 a.m. to 3 p.m. Menu highlights include orange chipotle barbecue pork ribs, a build-your-own ice cream station, macadamia halibut, a carving station and more. Tickets are $69 for adults, $25 for children ages 5-12, and free for children under 5. Make reservations on OpenTable.

• Urban Hill, at 510 S. 300 West in Salt Lake City, is holding a Father’s Day brunch on June 21 from 10 a.m. to 2 p.m. Menu highlights include herb-crusted prime rib, chicken & waffles, bacon-wrapped jalapeno poppers and more. Tickets are $75 for adults, $35 for children ages 5-12, and free for children 4 and under. Make reservations on Resy.

• Van Ryder, on the rooftop at Le Meridien at 131 S. 300 West in Salt Lake City, is holding a High West Rooftop Pairing Experience on June 24 from 7-10 p.m. for 25 guests. Expect an intimate whiskey tasting led by a whiskey expert, paired with curated bites. Tickets are $80 per person. Make reservations on Van Ryder’s website.

Closings

• Market Street Grill & Oyster Bar, which opened in 1980 on the ground floor of the historic New York building at 48 W. Market Street in downtown Salt Lake City, is closing, according to a news release from the business. Its last day of service will be June 30. The restaurant was known for its fresh seafood and clam chowder.

• Sugar House beer bar Craft by Proper, at 1053 E. 2100 South, was set to close Saturday, according to an Instagram post from the business. “Craft was never just a bar,” the post said. “It was a home for the weird, the creative, the curious, and anyone looking for community.”

• Yoko Ramen, at 473 E. 300 South in downtown Salt Lake City, is closing at the end of June, according to an Instagram post. The cozy restaurant connected to Dick & Dixie’s bar was known for its gyoza, sandwiches and East-meets-West ramen.

• The vegan coffee shop Mark of the Beastro, at 666 S. State St., isn’t reopening after the health department shut it down in October, according to an Instagram video owner Andrew Earley posted last week. But not all hope is lost for fans of the once-restaurant’s food: Earley is making a vegan cookbook.

• Has a restaurant opened or closed in your neighborhood? Let us know at food@sltrib.com.

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Meal of the Week

For lunch at Döner & Company, I ordered a döner im brot with spit-roasted beef, with fries alongside, plus a sampling of schorle, which is a drink made with juice and sparkling water. I tried all three they offer: apple, cherry and passionfruit, which is pictured. On my döner, I added feta cheese and opted to get tzatziki sauce (there are five sauces to choose from, all housemade).

Oh boy, this is a hefty sandwich, and if you’re not holding it with two hands, you’re doing something wrong. Plus, you’ll get it everywhere, so don’t go in expecting to be dainty.

“If it’s not messy, it’s not a real döner experience,” Brodmeyer-Ashton said, laughing.

Well, it was definitely messy, but I loved it. It was a great mix of meaty and fresh, with creamy cheese and sauce for richness, and I liked the bread a lot. The meat was juicy and well-seasoned. The döner reminded me a bit of a gyro, and I could see gyros and döners being distant cousins, having thin bread and savory, thinly shaved meats in common.