Tuesday, May 26, 2015

Souvla: Frozen Greek Yogurt at a Greek Restaurant

Fro-yo girl here. Why don’t more Greek restaurants offer froyo? And why aren’t more of them casual quick serve spots? Souvla opened a few months ago in the Hayes Valley neighborhood in San Francisco and it’s been praised by many publications for its food (spit fired all natural meats are their specialty) and dessert. It’s a casual spot where you order up front and sit at communal tables. What’s for dessert? Greek frozen yogurt of course.

Souvla keeps it simple when it comes to frozen yogurt. I think that’s part of the reason it’s so good.

The froyo, which is their own recipe, comes in one flavor (plain) and one size. You have your choice of Greek toppings: sour cherry syrup, baklava crumbles, honey, or olive oil with sea salt. It comes in a cute Greek paper cup (like a coffee cup).

* Frozen Greek yogurt with baklava crumbles and (honey) syrup ($5): The texture is smooth, creamy and airier (whipped)…reminiscent of Yogorino. It’s probably not nonfat…The froyo wasn’t sour and only mildly tangy but it did have less sugar so it tasted more natural and more like Greek yogurt. The aftertaste was clean and slightly sweet. The honey syrup wasn’t too sweet either. And the baklava crumbles, oh the baklava crumbles – yummy chewy morsels of nutty, cinnamon deliciousness. I’ll have to come back to try the other toppings.

I asked someone walking down Hayes about his froyo…he said it was extremely sour. I didn’t find it sour but compared to other froyo it’s less sweet. It’s a perfect dessert for strolling around Hayes Valley.

I’m hoping to try GRK in NYC which also has Greek frozen yogurt (and theirs is imported from Greece). Stay open till I get there, please.

You know you love me. X0 X0, fro-yo girl.

* SOUVLA, 517 Hayes St, San Francisco, CA 94102

Looking for more frozen yogurt news, discussion boards, and resources? Check out the International Frozen Yogurt Association website at http://internationalfrozenyogurt.com/. The IFYA is the independent voice of the frozen yogurt industry.

No comments: