Souvla is a fast-fineGreek restaurant with locations in San Francisco’s Hayes Valley and NoPa neighborhoods, inspired by casual souvlaki joints found throughout Greece. We rotisserie roast naturally-raised meats and wrap them in our warm, fluffy pita bread with seasonal salads and Greek yogurt sauces. (The word “souvla” means “spit” or “skewer” in Greek — the rod on which meat is roasted.) Our Greek fries have made a whole lot of “best fry” lists, and don’t miss out on our frozen Greek yogurt served in the classic “NY Cup.”
The first Souvla opened its doors in April, 2014 in Hayes Valley, and its second in the NoPa neighborhood in June, 2016. Our third San Francisco location will be open in early 2017 in San Francisco's vibrant Mission District.
The first Souvla opened its doors in April, 2014 in Hayes Valley, and its second in the NoPa neighborhood in June, 2016. Our third San Francisco location will be open in early 2017 in San Francisco's vibrant Mission District.
Employees: 201-500
Phone: (415) 400-5458
Founded date: 2014
Investors 1
| Date | Name | Website |
| - | Big Rock | big-rock.c... |
Mentions in press and media 2
| Date | Title | Description |
| 27.01.2022 | Plant-based lamb pioneer Black Sheep Foods bags $5.3m funding from AgFunder, others | Disclosure: AFN’s parent company, AgFunder, is an investor in Black Sheep Foods. San Francisco-based Black Sheep Foods has raised $5.25 million in seed funding to grow its business focused on “lesser-known, bold tasting” plant-based meats, ... |
| 25.10.2021 | USA’s “First Ever” Plant-Based Heritage Lamb Launches at San Francisco Restaurant Chain Souvla | San Francisco-based Greek restaurant chain Souvla has added vegan lamb to its menu. Made by Black Sheep Foods, it is described as the USA’s first “heritage breed” lamb alternative. Previously, Souvla’s only vegan option was roasted white sw... |