Sunday, October 05, 2008
Food, Q&A

Super woman


Jenny Levison talks soup, growing her business and her new cookbook

By Hope S. Philbrick

    When Jenny Levison opened Souper Jenny 10 years ago, her vision was to create a home away from home where guests could enjoy healthy, flavorful soups and other comfort foods. Though the menu changes daily, Levison hasn’t strayed from her original concept. But as she revealed in a recent chat with The Sunday Paper, she does have a few ideas up her sleeve.

Q What about restaurant ownership has surprised you most?
A I think the amount of work it is! It is a lot of work, but it can also be a lot of fun. You meet some incredible people.

In the beginning, I thought I could perform more as an actor, but the more we grew, I came to realize that it’s definitely not a part-time job to be a restaurant owner.

How has the restaurant changed over the years, and what drove the changes?
The biggest change is our size. We started with six seats, and then went to 22, and now we have 50 seats inside and 50 outside. We definitely started very small and, as demand grew, we were lucky enough that space became available next door. We’re still very tight for space.
   
The menu changes every day and has for 10 years. The overall vision and concept has not changed. The vision was inspired by the fact that I really love to cook and entertain. I love the community aspect of soup. It brings people together over a bowl, and I love that idea. And, of course, I was looking for something that would supplement my theater jobs at night.
   
Everyone who works here are working actors. We rotate, so if someone is doing a show someone else can jump in and work for them. Usually, theater actors are working nights; there usually aren’t conflicts with this daytime job. I specifically hire actors not only to support my colleagues but because customer service is very important to me and I know actors and performers have great energy, and even when they don’t feel up to it, they know how to deal with the public. It was definitely a conscious decision. I couldn’t do Souper Jenny without my staff.

You’re about to release your first cookbook?
Yes. This is a project that has taken a couple of years. “Souper Jenny Cooks” will be out in time for the holidays. It really just came from so many requests. I never thought I would or could do it, but it’s amazing with help what you can get done. It’s been a labor of love for a lot of people.

    The book features our most basic and most popular recipes of what we serve here at the restaurant. They’re the real recipes for soup—including my dad’s turkey chili—salads and some odds and ends. People wonder if we’re giving away our secrets, but we cook for such a large number of people, I’m not worried. People will still come here. The book will retail for $20 and be available at the restaurant, our Web site and at Amazon.com.

Any other growth plans?
Mobile Souper Jenny and the Flying Marshmallow is our next project. It may not happen this year, but we want to have a mobile vendor. Like an ice cream truck, it would take a mini Souper Jenny teamed with one of my employees' dessert company into different neighborhoods.

    The Underground Supper Club is new. It’s invitation-only. We invite 26 guests. The location and theme will change each time—and the location isn’t announced until the day before. Different chefs and gourmands will do the cooking. It’s a fun, social way for people who don’t know each other to come together for dinner. To get on the list for a possible invite, send an e-mail letting us know you’d like to be invited. If you get invited, you’ve got 24 hours to respond or we move on to the next person.

    I know I’ll never open another restaurant. I love having the one, being a sole proprietor. I like my little niche. SP

Souper Jenny is located at 56 East Andrews Drive in Buckhead in the Andrews Square Shopping Center. For more information, call 404-237-7687 or visit www.souperjennyatl.com.