Roseville restaurateurs to open Northern California’s first Spitz restaurant
Veteran restaurant entrepreneurs from Placer County are opening Spitz Mediterranean Street Food’s first Sacramento-area restaurant in their hometown of Roseville.
Jaskarn “Jaz” Sibia and Sandeep Gill discovered the Los Angeles-based health-forward Mediterranean food chain on a December 2024 trip to Park City, Utah, where they fell in love with their first bite of the restaurant’s gyro and doner wraps. Sibia said the pair went on to eat at the restaurant again the next day and returned home eager to franchise a new location.
“Once we got the chance to visit the locations, we were sold,” Sibia and Gill said in a written statement. “The unique, vibrant, and fun atmosphere of the stores made it clear this was something special we wanted to bring to our own community.”
The five existing Spitz locations in California are all in the Los Angeles area, making the Roseville site the first outside the south state. Although Gill and Sibia own a number of franchise restaurants across Northern California, they were steadfast in their hopes to launch Spitz in their native Roseville first.
The restaurant will be at 2030 Douglas Blvd., Suite 30, in the Rocky Ridge Town Center, the site of a former Pieology eatery that closed earlier this month, according to previous Bee reporting. In addition to the food menu, Spitz will have a bar featuring beer and wine.
Sibia said the pair is hoping to open the new restaurant in the first quarter of 2026, ideally no later than April. To keep in line with the chain’s colorful street art-inspired interiors, the Roseville outpost will be decorated with references to the community, he said.
“We got one of the best communities out there in Northern California,” Sibia said. “We just think this is a great place for anybody and everybody.”
Spitz’s menu is centered on two Mediterranean staples: Gyro and doner — a Turkish street dish made with spit-roasted seasoned meat. While it has a range of the meals in their traditional wraps, they are also remixed into fry baskets, bowls and salads. Spitz also has a separate vegan menu, which substitutes animal protein for chickpea-based falafel. According to Sibia and Gill, the chain’s chicken is cut and marinated daily and its sauces and dressings are prepared in-house.
The pair is already planning to expand the concept into Sacramento and toward the Bay Area, Sibia said, though he did not share details in the works.
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