Yes, we’re shameless hams for Soursop. We write about ’em every year and dammit, you’re gonna hear about ’em again this year, too. Soursop’s overall generalities haven’t changed – they still operate out of the backyard of St. Elmo, they still sling the city’s best pan-Asian fare, and they still pair best with a Carl Kolsch – but it is the culinary minutiae that keep it all fresh, dynamic, and interesting. From the Pho-Tine 2.0 tater tots (grade A drunk food, please believe) to the SopBurger with Swiss cheese and onions roasted in bacon fat, we just can’t stop ourselves from being annually impressed.

This article appears in June 14 • 2019.

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