The Uber of restaurants has arrived (and it's the most San Francisco thing of all time)

A San Francisco fast-casual eatery has finally eliminated that pesky human interaction from the dining experience. Eatsa, which launched in San Francisco's Financial District last week, is silently serving customizable quinoa bowls to long lines of hungry futurists.

The logistics of dining chez eatsa will be familiar to anyone who has used an app to request a car service. Lunch-goers use in-store iPads or their smartphones to create an account with a credit or debit card, and then peruse personal build-a-bowls options or prefab menu items like the Bento Bowl (stir-fried quinoa with portobello mushrooms and edamame) or Balsamic Beet salad (beets, goat cheese, self-proclaimed "swagger"). Everything is meatless, everything costs $6.95, and neither cash nor words are exchanged.

Once an order is placed, unseen but presumably human hands prepare the meals behind a wall of glowing, translucent cubes. An overhead digital screen lists upcoming orders as they're being assembled, much like an airport standby list. Within 10 minutes (reportedly even during peak lunch crowds), the finished lunches quietly announce their presence by appearing behind one of the glowing cubbies.

This is not the first time technology has entered the restaurant world. In 2012, airport concessions firm OTG deployed some 7,000 iPads at eateries in North American terminals. National chains Panera Bread and Chili's also use iPad menus. Nick Kokonas, co-owner (with Grant Achatz) of ground-breaking Chicago restaurants Next and Alinea, is one of several innovators developing digital reservations and payment systems. And IBM's Jeopardy-winning supercomputer Watson is now a chef and published cookbook author, using cognitive computing and a database of 10,000 Bon Appetit recipes to put food on figurative and literal tables.

Eatsa took a similarly scientific route to menu creation, employing a pre-launch team of tech managers and food scientists to alchemize, rank and ultimately design dishes according to criteria such as saltiness, spiciness, and overall deliciousness. The finished product combines a number of trending ideologies (customization! human-free interface! gluten-free ancient grains!) to largely positive results.

There was at least one detractor, though, who expressed sentiment in the most appropriate of public forums. Point taken, @emeyerson.