THE DOORS - SOUL KITCHEN

Released: January 4, 1967

Album: The Doors

"Soul Kitchen" from the debut album “The Doors”, is a tribute to Olivia’s, a soul food restaurant on Venice Beach in Santa Monica, California, where Jim Morrison enjoyed the food and ambiance reminiscent of home. Morrison was known for staying late at Olivia's, leading to lines in the song like "let me sleep all night, in your soul kitchen," capturing his wish to linger in the comforting atmosphere of the restaurant even after closing time.

"Soul Kitchen" evolved from a grounded, real-life experience into something more spiritual and evocative in song form. This transformation was driven by Jim Morrison's vivid, almost mystical lyrics and the band's dynamic musical style. Ray Manzarek's flowing organ vamp created a warm, soulful base, while Robby Krieger’s bluesy riffs and extended solos added depth and texture, giving the song its distinct rhythmic energy and heartbeat. 

In “The Doors: A Lifetime of Listening to Five Mean Years”, Greil Marcus likens "Soul Kitchen" to the song "Gloria," with a build-up to a powerful chorus. Conversely, a 1967 “Crawdaddy!” article compares it to “Blowin' in the Wind,” suggesting that "Soul Kitchen" also carries a message, though one of “learning to forget.” Drummer John Densmore describes Olivia’s as a Southern-style diner filled with UCLA film students, including Morrison and, at times, Linda Ronstadt.

Though uncredited on the album, Larry Knechtel was brought in to play bass on this track. The Doors typically did not use a bass player, relying instead on Ray Manzarek's keyboard bass, but producer Paul Rothchild felt that this song needed a fuller bass sound, so he recruited Knechtel, a versatile session musician, to fill the role.

"Soul Kitchen" refers to "soul food," a traditional cuisine popular among African Americans in the mid-20th century. Soul food typically includes hearty, filling dishes like ham (including hog's feet and jowls), beans, okra, hushpuppies, cornbread, and collard greens. Known for being economical and satisfying, it provided comfort, especially in colder climates, where its rich, calorie-dense nature was practical during harsh winters. The term "soul food" aligns with broader cultural and spiritual expressions.