Fast-Casual Greek Restaurant Souvla Adds Plant-Based Lamb to Its Menu | Eater SF

"In San Francisco’s Hayes Valley, I noted a fast-casual Greek mini-chain that is adding Black Sheep Foods’ plant-based, “heritage breed” lamb as a permanent menu option. Souvla — described here as the city’s favorite fast-casual Greek mini-chain that opened its Hayes Valley restaurant in 2014 — will offer Black Sheep’s lamb alongside pork, chicken, roasted white sweet potato (its current vegetarian “sleeper hit”), and its popular spit-roasted (real) lamb, to be served on any salad or sandwich. Founder and CEO Charles Bililies called the menu change “a big deal,” saying the Black Sheep product mirrors how they cook and marinate their existing lamb (sliced in cubes with a game-specific, meaty texture and a lamb-like aroma) and that growing consumer demand from their “loyal, very vocal fanbase” made the timing right. The Black Sheep lamb will be exclusive to all four Souvla restaurants in San Francisco and available for Bay Area delivery for six weeks after debut before broader restaurant rollouts. Souvla describes itself as a Greek sandwich shop and wine bar serving spit-roasted meats, warm pitas, Greek wine & beer, and Greek frozen yogurt." - Clair Lorell