At The Soup Spot, tureens bubble with house-made soups while chefs prepare sandwiches using cold cuts or sizzling griddles. The soups rotate daily, always including one Cajun and one Pennsylvania Dutch option, such as chicken-corn soup, alongside two vegetarian and two chef choices. During cold winter months, bison or venison chilis warm cores without the hassle of insulating jackets with baked potatoes, and Tiramisoup soaks taste buds in a pool of espresso, mascarpone cheese, and rum. Hot Off the Griddle sandwiches include the Frying Dutchman, a seared pretzel bun stuffed with slender slices of Lebanon bologna and melted swiss. Handheld edibles can also be ordered from a list of cold specialty sammies or made à la carte with the customer's choice of bread, cheese, meat, and stuffings such as mushrooms, peppers, and another sandwich.