It’s here: the latest and greatest iteration of Souvla’s growing Greek empire. Located in the Marina, it’s bringing all the past learnings of the company’s three other locations to a neighborhood known for its love of salads and quick service, complete with a takeout window to maximize takeout and delivery.
Souvla’s other three restaurants all serve up its signature salads and pitas filled with lamb, chicken, pork, or white sweet potatoes surrounded by copper table tops, white tiles, leafy plants, and a view of the rotisserie. The Marina location is no exception, bringing the brand’s carefully dialed-in look to a 1,700-square-foot space that was once home to a location of David’s Tea.
In its new home, Souvla will serve the same meaty menu items as its other locations — no surprises there. Beer and wine will also be available for sipping inside or on the patio outside. Greek yogurt will be there too, with all the toppings: baklava, sour cherry, and olive oil with sea salt.
Since delivery will comprise around 60 percent of the sales — this location serves North Beach and Russian Hill as well as the Marina and Cow Hollow — the dining room is purposefully small (just 400 square feet) leaving extra space for the kitchen and prep in the back (1,300 square feet).
The dining room’s copper pots and pans come from Athens antique markets (with one artifact from Souvla founder Charles Bililies’ grandfather’s restaurant in Boston) and the smart lighting and furnishings hail from Restoration Hardware. Have a look at its shiny new interior before it’s swarmed by Lululemon-bedecked locals on their way to picnic at “Frat Mason” and Crissy Field.