Midtown Lunch

If your food-based retail establishment has windows clouded with steam and ten or fifteen people in line, it’s probably a safe bet that you’re doing soup en masse and tres proper. I’ve waxed romantic about Soup Spot and its souperiority (I swear, this is the only time in the column I’ll use that word) and how great it is during a heat wave. To me, though, the real measure of soup is how well it works in the cold. How well does the Spot stack up against its big-name chain competition and the generic deli onslaught? Dip the ladle below the jump to find out more.
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There’s nothing better in any season — summer included — than soup. Yes, soup. Soup that’s hot. Soup that’s steaming. Soup that isn’t an overpriced container of liquid suck. Sure, your only option may be an attempt to capitalize off a Seinfeld-ized urban myth meant to sucker in tourists (PRO TIP: check out the rules list and look for the one in German, and question why they’d do that at ALL given Soup Nazi evasion in name and mythos) or a generic deli whose soups are conveniently pre-prepared at some anonymous Sysco affiliate in Queens. But if you’re in the very belly of the beast — the looming shadow of Penn Station — you have an option. You can get in on the secret. You have access to 17 or 18 different flavors that change daily. You have freedom. You have options. You have Soup Spot.
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