A new year is bringing changes to the Canteen, Midtown’s micro food hall from the team behind the General Muir. On January 28, TGM Soup Co. will replace the TGM Bagel stall, bringing the lunch goers of Tech Square something to keep warm with this winter (and beyond).
Inspired by the success of the soup pop-ups at TGM Bread, located next door to the General Muir, Todd Ginsburg, chef and partner, decided it was time to switch things up at the Canteen.
“We’ve had a lot of people at TGM Bagel asking us for soups. And we just think the demand is there,” he says. “It’s kind of like an evolutionary sort of thing. Out with something that was a little old, and in with something a little new, and offering something fresh to the campus.”
There are five soups on the current menu, including traditional tomato bisque, chicken mushroom and orzo, and a brisket chili. TGM Soup will also offer a bone broth made with ox tail, chicken feet, and turkey legs. “We’ll add in daily offerings [to the broth],” explains Ginsburg. “One day it may be raw red onions, cilantro and lime juice and the next day it may be miso, shiitake, and mushrooms.”
The soups will change seasonally, so when the temperatures start to climb, expect to see gazpacho on the menu along with a chilled beet and green garlic bread soup.
Replete with the proper soup fixings, the stall will also have a salad made of radicchio, iceberg lettuce, pepperoncini, cherry tomatoes, topped with Italian vinaigrette. A selection of TGM Bread will also be available including sliced multigrain, asiago levain, cranberry walnut, and Hawaiian rolls.
Will 2019 bring other changes to the Canteen? “There are some other things that we’re planning on right now, but we’re kind of releasing one thing at a time,” Ginsberg says. “Fred’s [Meat and Bread] and Yalla are our foundation, so they will not be going anywhere.”