Empires built from rotisserie chickens. Those are the kind of empires we like.
There was a fair amount of Greek tradition in my household growing up—we were raised in the Greek Orthodox church and did it up for holidays like Easter. But on the flip side, my parents also wanted us to be normal American kids, so I have a unique and sometimes complicated relationship with my cultural heritage, which I think Souvla reflects.
We saw an opportunity to move away from the "mystery cone meat" associated with gyros and take a different, more natural approach.Ninety-nine percent of our clientele is not Greek, so when you look at the menu, it’s refreshingly simple and approachable. There are few decisions to make, and you don't need to be nervous about how to pronounce anything correctly.
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