"GO HERE: because Souvla is so much more than the Greek fast-casual chain it markets itself as. Inspired by souvlaki joints in Greece, founding chef Charles Bililies weaves California ingredients with Greek sensibility—and Chipotle lunch budgets. ORDER THE: meaty sandwiches: pillowy pita stuffed with shaved lamb leg, cucumbers, and a swipe of harissa-spiced yogurt or tender pork shoulder with cherry tomatoes. If that’s not enough, get a side of potatoes dressed with rotisserie drippings. And do not sleep on the frozen Greek yogurt (the sour cherry one is our fave). THE VIBE IS: very Californian. Light wood counters and white minimal stools outfit the three stylish locations along with big windows that are propped open when the weather is nice. PRACTICAL STUFF: Check the website for specific hours and addresses of the three outposts in Hayes Valley, NoPa, and the Mission. —Elyse Inamine" - Condé Nast
