San Francisco’s Souvla, which has three locations, helped pioneer fast-fine dining in the city. The chain serves Greek-inspired wraps and salads as well as frozen Greek yogurt, wine and soft drinks.
Wraps and salads are stuffed with spit-fired meats and dressed with bright, eye-catching toppings: neon pickled onions, verdant greens, pea shoots and creamy yogurt spiked with lemon, garlic or harissa.
Souvla is on a slow-burn growth trajectory, opening only one unit each year since it was founded in 2014.
This year, it will debut a new location in San Francisco’s Marina neighborhood, where founder and CEO Charles Bililies said there is a high demand for the concept.
The chain gives a nod to New York City’s Greek diners with frozen yogurt served in the classic blue disposable coffee cups.
