Above: Snapper stars in this Table 128 soup, along with red pepper and cilantro pepper.
How many tomato-basil soups, roasted red-pepper soups, baked potato soups, and butternut squash soups can one city possibly have? We’ve reached our quota, people.
If you want a first course that’s as unique and ambitious as everything else on the menu, head to Table 128. Chef-owner Lynn Pritchard puts the passion back into this course.
“A soup, just like any other course, should be thoughtful and made with intention, rather than pulled together as an afterthought,” he says. “Like all good food, it needs to start with good ingredients.”
Yes, those good ingredients sometimes include leftovers—that’s a common play in many restaurants. But that’s a good thing, Pritchard says. “Sometimes leftovers are some of the best ingredients,” he says.
Pritchard also strives to add textural interest to his soups. “Much like other dishes, I believe that a soup should have several textures, not just creamy or brothy. Texture in a soup makes it as interesting as an entree and can really elevate the thoughtfulness of a soup course.”
Pritchard, whose soups are always seasonally relevant, also takes care to ensure all ingredients and garnishes make practical sense: “They will indeed fit onto a spoon and won’t slop over onto anyone’s Gucci pullover.”