You'll do a double take when a steaming latte is set on your table at Concourse. You didn't ask for a coffee drink — and where's that bowl of soup you ordered? The surprise from chef Luke Bergman's kitchen is a savory, creamy vegetable soup topped with foam and served in a coffee cup. The particulars of the creation change with the seasons; a wintertime celery root soup with a cider-maple foam topper has morphed into a creamy spring-pea base with Parmesan foam. The trompe l'oeil is equally delightful either way — and Bergman's skill with surprising flavor combinations ensures that future iterations will continue to please.