How does a Louisiana boy with a fondness for soups and gumbos fulfill his culinary fantasy? He teams up with a heavy-hitting NYC chef to bring his hometown bowls to the masses. Chef David Santos, who trained at Bouley and Per Se before opening Louro, has crafted a rotating menu of slurp-able meals that range in influence from American traditional (roasted tomato) to Southern comfort (fried chicken and andouille gumbo) to Latin (Aztec tortilla) to Asian fusion (kimchi). The blue-tiled, fast-casual West Village space offers ladles of the warming stuff, in addition to two salads options (all of which you can also get at upscale food court Urbanspace next to Grand Central Terminal). You can order to-go, so stock up on the good stock.