Souvla is a sweet, casual place in the sweetest and casualest of ’hoods: Hayes Valley. People who have the time and inclination to hang here on sunny days have it pretty good — patios for drinking, shipping containers doling out sweet delights, and, now, pita-wrapped deliciousness at Souvla.
This is the kind of joint that clearly sweats every detail. Your first look into the space will probably be of a wall of chickens slowly rotisserie-ing into tender deliciousness. Your last look might be into the eye of some swirled Greek frozen yogurt. In between, Souvla delivers straight quality.
Word on the street is that the owners are looking to expand, and we can only hope that a flotilla of Souvlas will someday dot the landscape like so many Cretan Chipotles. Or is it Mediterranean McDonalds? Spartan Starbucks? Whatever.
Great pita lies at the core of the experience. It’s soft, a bit chewy, warm, and stands up to the sauces and meats. In other words, it’s perfect for some magical wraps. (Sure, they serve salad, but we’re all about the carbs at Infatuation HQ.) There’s only one real question—which meat to invest in? Chicken, lamb, or pork? The choice is yours, and yours alone…
At many restaurants, chicken is the choice for the rubes. The charlatans. The neophytes. (Sorry, got on a thesaurus.com kick there.) Not so here. This is awesome, juicy, and tender. The pickled onions, orange, greens, and cheese accompaniment are in perfect proportion. It’s sauced up with some “Granch” dressing. We refuse to endorse such word crimes, but the stuff is delicious.
The Greeks do lamb right, and Souvla is no exception.
You can’t really go wrong with any of the meats. And you really, really can’t go wrong with the pork. If chicken sounds a bit off your speed, this should be the backup.
A nice accompaniment to your wraps — seasoned with the perfect amount of oregano and salty cheese. These are dang good.
I’ll preface this by admitting that I dislike Greek yogurt. Sorry people, the sweet/sour/savory cream thing doesn’t do it for me. But it will surprise you to hear that I thought this was awesome. Not excessively sour — just right. And every one of the toppings is a nice variation on the standard (baklava crumbles hit the sweet spot). Can everyone else start serving yogurt like this?