Even if you're great at your job, you've sometimes got to switch things up to stay fresh, e.g., Bryan Adams transitioning from writing Robin Hood-worthy love songs to serious fashion photography, or Kevin Costner transitioning from Robin Hood-worthy acting to... however he's paying the bills these days. Switching gears to make you fatter, the dudes behind Kebabs of Hayes Valley.
When three amigos running a successful parking operation decided it was time to make the all too common transition into the resto game, KoHV was born; its scope's defined simply as "Mediterranean" -- encompassing Turkish, Greek, and Middle-Eastern cuisine -- while its similarly non-specific decor features plush red booth seating, wall-hung tapestries, and decorative hookahs, which are there for...DECORATION. Kicking off the menu're apps like deep fried Sigara Boregi pastries stuffed with feta, Greek salads, hummus with garlic/tahini/olive oil, and grape leaves stuffed with rice, spices, and herbs -- (again: DECORATION). Then you've got familiar grab n' go options like slow-cooked lamb/beef gyros, chicken shish kebabs, and falafel wraps, plus fat combo plates ranging from potato/beef/eggplant moussaka to rice n' pita-aided swordfish skewers, which, thanks to three recent sales, have officially out-grossed the same-named film.
KoHV also features several delectable desserts, e.g., caramelized "Kazan Dibi" milk pudding, and shredded/fried phyllo filled with sweet cheese. Alcoholically, they've got four beers by the bottle and a house white -- all nice choices, unless yours is strictly a Waterworld.