"The broth and chewy, hand-pulled noodles are always spot-on, as well as the tender braised beef. And it's a bargain." Chef James Lalonde Read more.
"The flavors are always unique and well-balanced, and the ingredients they use are so fresh." Chef Evan Rich Read more.
"This is my go-to meal after a long winter surf. When the bones are chilled all the way through, this soup will warm it all right up." Chef Charlie Hallowell Read more.
"The soups at Nopa change all the time but are always perfect. I once heard that they are Laurence's special, personal project and he devotes a lot of energy to them." Chef Caitlin Freeman Read more.
"I usually go with the onion soup, piping-hot with melted cheese that is so stringy it won't break unless you take a pair of scissors to it." Chef Tim Luym Read more.
"This is such a solid beginning to a meal. The soup has lots of spices and bold flavors that wake up your palate. It's great to share with a couple of people." Chef Adam Keough Read more.
"I find myself thinking about this soup when I should be concentrating on other things. The floating cracklings push it over the top for me." Chef Craig Stoll Read more.
"This great soup has shrimp, scallops, pork, dried scallops, and chopped winter melon in it. Use the pepper on the table to season it—it's there for a reason." Chef Corey Lee Read more.
