"After a trip to Europe, Edin Sarancic opened a döner stand that became Doner 97, which debuted in mid-April at 2435 N. Clark Street; I found it to be a game-changer for Chicagoans craving beefy-lamb or chicken döner. The cone is a proprietary combo of beef and lamb (Dino Sarancic wouldn’t disclose the blend) made from certified organic meat, and the bread is a custom half-circle, griddled in a sandwich press — a shape and texture they spent two weeks perfecting rather than using the usual triangle. The menu nods ambiguously to Balkan roots while mentioning Germany online, and the shop also serves red lentil soup and Turkish stuffed baked potatoes (kumpir) loaded with butter, mozzarella, sour cream, carrots, red cabbage, peas, pickles, and hard‑boiled eggs, all drenched in Doner 97’s white garlic sauce; the potatoes are baked in a special oven imported from Turkey. They aren’t open late (the nearby Wieners Circle handles the late-night crowd), and the “97” in the name was chosen because it sounded cool and is the year the owner’s sister Ena was born." - Ashok Selvam