After Haiti's January 2010 earthquake, a restaurateur in Port-au-Prince converted his establishment into a free soup kitchen. The Christian Science Monitor's on-site report says the line snaked upstairs to the open kitchen counter, where each person collected a plate of rice, beans, plantain, and sometimes chicken or pork. A business partner's son studying in the neighbouring Dominican Republic organised a food drive, while a kitchen built for commercial service was repurposed for emergency meals. The distinctive feature is that a restaurant's existing staircase and counter became the route for handing out food one person at a time rather than a purpose-built public distribution point. The article does not romanticise people compelled to wait after disaster; it records how private space and an improvised supply network became relief infrastructure.