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Monday, November 3, 2014

Souvla Announces Takeaway Rotisserie Chickens, Weekend Brunch

Posted By on Mon, Nov 3, 2014 at 3:12 PM

click to enlarge Soon Souvla will offer more than wraps and salads. - JESSICA CHRISTIAN
  • Jessica Christian
  • Soon Souvla will offer more than wraps and salads.

Good news for anyone who loves Hayes Valley's newish Greek spot, Souvla, as much as I do. Feta-brined, Rocky Jr. free-range rotisserie chickens are dropping on the menu today, $20 each, only available for takeout and only available for purchase in the store (meaning they're not available on Square Order or through the Souvla website yet). Chickens be available from 6 p.m. until sold out, and because of production constraints and rotisserie real estate they're only starting with a dozen a day, so get there early.

Then on Saturday, November 15, brunch is starting at 11 a.m. Chef/owner Charles Bililies will be offering a handful of Greek-inspired brunch dishes including a breakfast burrito-like "lamb and eggs" wrap; an open-face pita with grilled halloumi cheese, Greek loukaniko sausage, and eggs; Greek yogurt with fruit, nuts, and honey; and a riff on French toast made with deep-fried, sugared pita topped with frozen Greek yogurt and sour cherry syrup.

With the brunch from Papito West down the street and the soon-to-drop brunch at Monsieur Benjamin on Gough, Hayes Valley suddenly has a flurry of exciting new options for the best meal of the week.

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About The Author

Anna Roth

Anna Roth

Bio:
Anna Roth is SF Weekly's former Food & Drink Editor and author of West Coast Road Eats: The Best Road Food From San Diego to the Canadian Border.

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