Souvla — Restaurant in San Francisco

I was looking forwards to the experience everyone talks about. We all know that dinning in makes it that much more interesting, thus makes the experience more interesting, however I felt a little out of place not by my surrounding, but out of place made by the staff. As I looked around at the precise time that I was there, i couldn't help but notice that I was the only Hispanic individual inside the small Greek-deco restaurant. I usually feel at place anywhere I dine because well you know "money talks" but upon arriving at the counter I am glanced up and down by the man at the counter (another Latino) who seems to be fussed that I am asking questions about the food, hence it was my first time eating here, nonetheless I was excited to be here. Anyhow all of my questions were followed by a snobby remark like saying "duh, it says on the menu" but there's nothing like explaining the entree per the staff members. Anyway I ordered the Chicken sandwich, which by the way was not what appeared to look like on the flyer, and I was so disappointed that I had said no onion, sauce in the side and I still got it all mixed in there, I don't have an allergen I simply requested it that way because of my personal preference. The potatoes I ordered were bland and had no actual flavoring other than the oil they were dripping in. I suggested to the girl that was doing expo with the food, that I had one bite and I did not enjoy them, she replied in Spanish, ok no problem I will switch them, but that wasn't enough for the man at the counter, he went out of his way to question me about the potatoes, stating and I quote "I told you about the other fries and you didn't listen" EXCUSE ME! But if I don't like the item and I am being very respectful and mindful of my surroundings so as not to impede on the dinning experience of others by being discrete and you come to me in a rude, tone, I am going to bite back. I simply said I didn't like them, may I switch them. He took the fries and ranted his way into the kitchen. I felt stupid around the guest (as I was seated a a comunnial dining table) a bad experience all around I nearly lost my appetite, but being that I was hungry I ate the sandwich along with my pride. This was a Latino vs. Latino moment I don't understand why I was singled out and targeted out of all of those people in there, when the runner and cashier themselves and the kitchen staff are all latinos...

Disrespect, invites...

I've passed this little gem several times while strolling through Hayes Valley. Last night I finally had the opportunity to stop and have dinner there.

The restaurant is small and intimate, with a handful of two- and four-tops and one community table. The first thing you see when you enter is the rotisserie filled with glistening chickens.

The menu is simple and straightforward. The entrees include chicken, of course, leg of lamb, pork shoulder, and baked potato for vegetarians. Each entree can become a sandwich or a salad.

Sides include potatoes, salad, and Avgolemono, a Mediterranean soup made with egg and lemon featuring the succulent rotisserie chicken.

Souvla serves Greek wines and beers as well as house made sodas. The dessert menu offers Greek yogurt with various toppings, including baklava bits and honey.

I tried the lamb salad option. The portion was hearty. Shredded leg of lamb mixed with Romaine lettuce and kale, radishes, cucumbers, red onion, feta, and a tangy dressing. My friend had the rotisserie chicken sandwich which came on a pillowy pita bread. We split an order of juicy potatoes which were baked in the bottom of the rotisserie, soaking up all of the juices from the rotating chickens. I'd discovered this mouth-watering technique while strolling through farmers' markets in Paris so the juicy potatoes were a must. They did not disappoint.

The cost of the entrees hovers between $12-14. The staff was courteous.

I'm looking forward to visiting...

Souvla is a relative newcomer to bustling Hayes Valley and believes in doing a select few things very well. The space is mostly white tile punctuated with old world touches of bundled herbs, esoteric copper utensils and, dominating one wall, a mural of a seasoned party-er from the old country. The old country in this case being Greece. The clean lines and bright interior still manage to be very welcoming. Your eye will instantly be drawn to the namesake rotisserie with its rows of perfectly seasoned chicken doing a slow dance round and round until crispy and glistening. Besides chicken there is leg of lamb and pork shoulder, all cooked on the spit and all with impeccable credentials as responsibly raised and of the highest quality. The amiable owner and visionary behind Souvla offers these meats with thoughtful garnishes and sauces to best showcase the flavors served either as a wrap-style sandwich or in a salad which is presented in a deep, rustic enamel bowl. Don't miss the tender potatoes that cook in the juices from the spit and are finished with lemon and fresh herbs. There are Greek wines and beers to drink, but my favorite is the very fruit-forward sour cherry soft drink. Even the most hardcore sweet tooth will have its itch scratched by the frozen yogurt topped with either baklava pieces, sour cherry syrup or sea salt and olive oil. You don't need a passport, you...