Doner Kabob in The Cities?
My wife talks about getting a Doner Kabob in Vienna when she was in college, and it sounds like it's practically the national food of Germany right now (even though it's originally Turkish).
I know there's plenty of places to get a gyro in town, but can anyone vouch for a REAL doner kabob somewhere in the Twin Cities?!
I don't think either Black Sea or Filfilah has the true Doner Kabab that I ate at the Naschmarkt in Vienna. Doner Kababs have been one of my pursuits here also. I tried both places when they first opened; then tried again. I love Filfilah's gyro, but it is not a Doner that I know.
re: shoo bee doo
I think it's because Filfilah's uses a Tahini sauce where most places in Europe lean more towards the yogurt based sauces. That's why I wrote the Filfilah isn't a "true" Doner as I know it.
I'm not saying Black Sea's is a great Doner. But I do know they are the only one using the standard process and actually calling it Doner. So if you want to try one as close to authentic as you'll find, I think it's your best bet. But finding a Doner here that is as good as Europe is about as futile an exercise as trying to find an Italian Beef as good as the one in Chicago or a cheesesteak to rival Philly. It's just not in the cards.
I actually just tried this in Germany a few weeks ago (on a business trip). My understanding was the german version was somewhat unique in that the meat was typically a chicken/veal combo rather than lamb and was served on more breadlike roll rather than a pita. Haven't seen its like in the twin cities though, so not much help, but curious to see if you find anything close.
Middle Eastern gyros/shawirma is not a substitute for Turkish or German doner (which are not the same, but are closer to each other than shawirma/gyros are to doner).
I know a great German doner place in Portland, OR, but nothing here. No good Turkish doner, either. (Yes, I've tried Black Sea, and they're lovely people, but...) Chicago is the nearest place for great Turkish food.
Maybe I should be posting on the "What's missing from MSP's culinary landscape?" thread.