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Souvla's Chicken Makes National News; A Crash Course in Paleo at Mission Heirloom

Plus, Shakewell extends lunch service and Nora Spanish Cuisine pops up with Sherry.

Souvla
Souvla
Patricia Chang

HAYES VALLEY— The extraordinarily plump and juicy feta-brined rotisserie chicken at Souvla has hit the national news cycle. New York Times columnist Melissa Clark has adapted Souvla chef Tony Cervone's method into a recipe that even home cooks without access to a metric ton of feta-brine can utilize. [EaterWire]

OAKLAND— As of January 28, Shakewell will extend lunch service from Wednesday-Friday, serving salads, small plates, Spanish-inspired sandwiches and a few larger dishes. They'll also serve coffee and pastries starting at 8 am, Wednesday-Friday. [Berkeleyside]

BERKELEY— Join Feastly for a popup at Mission Heirloom Garden Café, a recently opened gluten-free, paleo-focused restaurant in Berkeley. The meal will take place in their heated garden and offer a tasting of the co-founders' favorite paleo recipes like wild rice paella and a pavé of root vegetables. The event takes place Thursday, January 29 from 7pm-9pm; tickets are $40. [EaterWire]

FIDI— Learn the nuances of Sherry paired with paella at a special dinner from Nora Spanish Cuisine. The family-style meal aims to teach diners that Sherry "isn't just your grandmother's drink," through a series of pairings. Dinner takes place at 7pm, January 30; tickets are $55. [EaterWire]

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