This minimal space (still bearing the sign of its former identity) is already advertising its raison d'être: the oversize stockpot on the roof is a clear, literal sign of soup.
Tim Flint, the chef and the man behind the operation, explains that the restaurant will offer "two soups a day, one vegetable -- you have a lot of vegetarians in Georgetown -- and one special. Made fresh daily. It'll be $5 for a quart of soup with a roll and butter." You heard the man: a mere five smackers for a more-than-generous 32 ounces of soup.
The official name of this new to-go spot is LECT's Soup Stop, which stands for Life Enhancement Charitable Trust. Both the soup and the profits from its sale will go toward good works. Flint told me he's hoping to create jobs, will cook using local ingredients, and is planning for 85% biodegradable packaging. All profits will go to charities such as the Union Gospel Mission.
The tiny site boasts three to-go windows, currently under construction. "It'll be soup to go, no seating or anything," Flint explained. "We're really thinking about all those industrial workers in Georgetown; they don't have very long for lunch."
The soup stop will be open five days a week, beginning "in the middle of February at the latest," according to Flint. And, for the first three days the place is open, soup will be free to all. (I'll post the date just as soon as I know.)
Flint is looking for someone to make steam come out of the stockpot on the roof. If you can make that happen, write me here, and I'll put you in touch.