Everyone is going apeshit over soup. Even Restaurant Girl is clamoring for chowder’s moment. Earlier this week she reviewed Bussaco, a new Park Slope spot: "Eating the crab chowder at Bussaco makes me wonder why chowder isn't more popular," she writes. "Was there a chowder trend? Did I miss it? Why don't we have one now?" Crab chowder with “Old Bay puffs" is $14 at Bussaco (dinner only).

At 6 o'clock on the dot last Saturday night, the line at Brooklyn dumpling HQEton looked like the buildup outside of an Engelbert Humperdinck concert. Eton has officially put away its shaved ice (or "shave ice," according to people who have been to Hawaii) contraptions and brought on noodle soups for the winter. $12 buys you a quart of soy-laced broth filled with knobby, spätzle-like noodles and a hunk of braised short rib on top.
For a blowout media preview the week before last that would have effectively put an end to all ~~food~~restaurant blogs in NYC if everyone in the place had been kidnapped, Ippudo unveiled six seasonal ramen soups, including Tiger Tan Tan Men, which was excellent, and is seen here: a big bowl of rich, tasty pork broth stirred with sesame paste, smoky pork sausage bits, and fresh noodles. Lunch only throughout November; $12.
Alex Ureña, he of the secret take-out lunch menu at Pamplona, is quietly offering two deluxe soups: Wild mushroom with goat cheese toast and crispy cremini mushrooms, for $15, and sopa de calabaza, a butternut squash soup with manchego foam and Serrano ham.

Elsewhere, Republic has just sent out a press release touting four more affordable soups, which range from Corn-Seaweed ($4), to Vietnamese Chicken ($8). And finally, at Al Di La in Park Slope, which started offering lunch service Thursday, a Northern Italian-inspired bowl of duck, kale, and squash soup topped with Parmesan croutons goes for $10. Expect the soup at Al Di La to change daily; the revolution will not be reheated in a steam table.