d i n i n g
The Girl’s a Souperhero 30-A is gaining a tour de force B y C a r o l B a d a r a c c o P a d g e t t
In addition to serving fabu- lous food, like any good su- perhero Levison is commit- ted to giving back to local community. In Atlanta, for example, Souper Jenny is known for its Zadie Project, a 501(c)3 nonprofit organiza- tion that feeds the city’s hungry children. Of the ini- tiative, Levison notes, “I chose the name to honor my father,
Chicken Stew
Souper Jenny by the Sea will be under 800 square feet, with some outdoor communal seating, but will be primarily designed for 30-A lifestyle grab-and-go dining.
Jarvin Levison who is known as Zadie (Yiddish for grandfather). He is my inspiration for cooking and my motivation for getting involved in my community. He also gave me my very first soup recipe, My Dad’s Turkey Chili. In our 18-year histo- ry, it is still our most popular soup.” As founding sponsor of The Zadie Project, for every bowl of My Dad’s Turkey Chili purchased in Atlanta, Souper Jenny has donated a nutritious meal to a family in need. Since Souper Jenny won’t
I n 1996 during the Summer Olympic Games in Atlanta, resident Jenny Levison took off to travel the world. On the road for 18 months, she learned to cook. Mightily cook. And then she came back ready for action. “When I returned, most of my collected recipes were soups,” she states. And so a friend suggested a superhero name for the eatery that Levison decided to launch in 1999: Souper Jenny. Fortunately for 30-A, Souper Jenny is heading this way. As Chef and Owner, Levison opened five neighbor- hood cafes in metro Atlanta—Souper Jenny in Buck- head, Roswell, Brookhaven, Decatur, and the Westside. She explains her criteria for locations, saying, “I usually pick neighborhoods where I spend time and that offer a wide variety of community.” At her metro Atlanta neighborhood Souper Jennys, Levison found she basically had two seasons, the cooler months and the warmer months. And no matter the season, Levison’s menu changes daily. In warmer months, Souper Jenny offers fewer hot soups, more salads, and chilled soups. In cooler months, six hot soups appear daily, along with three or four salads and two sandwiches. All of which score high marks with Levison’s patrons, so much so that Souper Jenny’s staff sees people return again and again. “I think Souper Jenny offers exceptional service from people who genuinely care,” Levison says of her pa- trons’ loyalty. “I am always amazed to watch my team and how they know our customers better than I do! They get to know their names, their preferences, their families. It’s wonderful to watch.”
Jenny Levison
Photos courtesy of Jenny Levison
She adds, ”Our servers are full of positive energy and personality, so it’s not uncommon for people to be greeted with singing, smiles, or interpretive dance moves.” Ever expanding her circle of friends, Levison found 30-A to be a natural fit for Souper Jenny. “30-A is an area that I love, and I’ve spent a lot of time there,” she says, noting that 30-A has a big Atlanta contingent too. “I feel our brand will have a good head start there.” Souper Jenny in 30-A—in the new Greenway Station project between Seagrove and Rosemary Beach— will be called Souper Jenny by the Sea and will stand out from the Atlanta locations in various ways. “We will focus on a variety of fresh salads, artisan sandwiches, entrees to go, appetizers, and desserts. And of course, there will be soup, but a smaller selection in the summer,” Levison hints. In addition, Souper Jenny by the Sea will be under 800 square feet, with some outdoor communal seating, but will be primarily designed for 30-A lifestyle grab-and-go dining. When asked how she plans to market her new 30-A location, which is slated to open in early summer 2022, Levison simply smiles, “I’m a big grassroots marketer, so stay tuned for some fun.”
open in 30-A until next summer, Levison is taking this time to soak in what locals will be looking for in antici- pation. “If you live in the area, please feel free to email me directly (souperjenny@aol.com) and tell me what you’d love to see and what food you are missing in the area,” she says. “I am so excited and I will be there per- sonally next summer to get it all going. We hope to be up and running by Memorial Day weekend.” Along with the excellent and healthy food that she’s pumped to bring to 30-A, Levison promises to bring another of her superpowers. “I think my biggest success is my incredible team. If you hire correctly, if your people believe in your vision, you’re more than halfway there.” And she adds, “I truly love what I do and I think it shows in our service and in our food.”
Connect IG: @followingsouperjenny
T H E T H I R T Y - A R E V I E W | S E P T E M B E R / O C T O B E R 2 0 21 | 19
Made with FlippingBook - Online catalogs