Vegetable whiz Amanda Cohen translates the traditional Chinese soup she loved while living in Hong Kong to a tableside teapot service at her Lower East Side eatery. Her steaming rendition hits hard on the greens: Smoked-cabbage broth is served in a kettle alongside ramen-style noodles cut from cabbage and kale dough, plus an array of accoutrements (lotus root, pickled ginger, watermelon-radish kimchi) and sauces (house-made chili oil, black vinegar, soy sauce). $30 for two, $35 for four.
Bridging Justin Smillie’s California roots and Italian-kitchen tenure, this seafood stew pulls influence from the Boot and the Bay Area. The crock of salt-brined tomato-and-fish broth is spiced with zingy Korean gochujang (fermented chili paste) and loaded with an ocean's worth of Carabineros shrimp, clams, lump crab, striped bass and mussels. $35.
At this bugged-out East Village cantina, chef Mario Hernandez imports salt-dried chapulines (grasshoppers) from Mexico for his creamy bisque, fortified with sautéed potatoes and apples. A riff on Mexican chapulínsalsa, the smooth spoonfuls are stirred with spicy vegetable stock and topped with potato croquettes and a smattering of queso Oaxaca. $9.
After steeping celery root and yellow potatoes in milk, Jacob Eberle doubles down on the dairy, adding generous pats of butter to his silky, pureed soup. The velvety concoction is frothed just before being poured at the table, around a center dollop of tangy Greek yogurt crowned in rustic, hand-torn rye croutons, blanched carrots and deep-fried sage. $9.
Chris Jaeckle earned his Italian stripes at Ai Fiori after sharpening his Japanese skills at Morimoto—those gastro passions collide in this belly-filling bowl, bobbing with both porchetta and shio kombu. House-made noodles and shaved brussels sprouts soak up Parmesan dashi broth, but it’s Calabrian chili oil and parsley that give this pot its Venetian accent. $17.