This afternoon, hundreds of people gathered on The High Line to eat bowls of bean and farro soup at one massive communal table. The occasion? The Social Soup Experiment, a one day-only pop-up restaurant put together by the people that run Chelsea's elevated park (Eater was a media sponsor). The soup — a hearty concoction of beans, kale, onions, tomatoes, farro, and herbs — was prepared by Mona Talbott, a chef who trained under Alice Waters and recently worked as the director of the Rome Sustainable Food Project.
The idea here was to provide an affordable, locally-sourced, healthy meal for a large group of people, in a communal setting. Guests paid $5 for the soup, which came with fresh bread, butter, and an apple. The meal was split into two 45 minute seatings of about 120 people each, and there wasn't an empty seat at the table all afternoon.
· All Coverage of The High Line [~ENY~]