We now have more than a soupçon of info about Rooster Soup Company, the novel social idea whose Kickstarter campaign in summer 2014 raised nearly $180,000.
For one: The luncheonette-slash-diner on the lower level of 1526 Sansom St. (between Oscar's Tavern and Ladder 15) has an opening date of Jan. 23.
Federal Donuts is partnered on the project with Broad Street Ministry, whose anti-hunger Broad Street Ministry Hospitality Collaborative will receive net proceeds after expenses.
Chef Erin O'Shea, formerly at Percy Street BBQ, will be chef, giving the menu a "Southern-ish spin," said Steve Cook, a partner in Federal Donuts and the CookNSolo restaurants Zahav, Dizengoff, and Abe Fisher.
It will be open from 8 a.m. to 8 p.m. daily. Breakfast (till 11 a.m.) will include egg and cheese biscuits; sticky buns; biscuits and gravy; and rice, grits, homemade chorizo, and eggs.
Lunch will include four soups, four salads, and four sandwiches, while dinner will include a nightly blue-plate special - steak frites, beef stew, meat loaf.
There's a touch of Jewishness in a few dishes. Cook said O'Shea has developed a smoked matzo ball soup. (Smoked? It's the schmaltz.) The take on a BLT will sub a latke for the lettuce. Chicken pot pie will be made Yemenite-style.
There will be a vegetarian item in each category, including a lentil sloppy Joe with avocado and fried onion.
Desserts will include coconut cream pie, Dutch apple pie, and shakes.
Since there's a liquor license, expect four beers on tap, canned wine, and classic cocktails.
The idea for Rooster Soup sprang from a conundrum faced at Federal Donuts, which specializes in doughnuts, fried chicken, and coffee from Bodhi: What to do with unused chicken backs? Rooster Soup, therefore, will use FedNuts' leftovers.
Boxwood Architects' design includes a 18-seat counter and bar, booths and tables in the rear accommodating up to 40.