San Francisco Restaurants Can’t Afford Waiters. So They’re Putting Diners to Work.
- Written by 21Globe
New York Times - SAN FRANCISCO — Souvla, a Greek restaurant with a devoted following, serves spit-fired meat two ways: in a photogenic sandwich, or on a photogenic salad, either available with a glass of Greek wine. The garnishes are thoughtful: pea shoots, harissa-spiked yogurt, mizithra cheese.
