The New York Times has discovered the wonders of bone broth, which is taking Manhattan restaurants by storm.
Here at Good to Go, we say, welcome to the party! Robin discovered bone broth years ago, when our friend Sonia Sola of Nectar Hills Farm told Robin to watch a scientist’s video about it on You Tube (there are many you can easily find with a search).
From the NY Times article:
“When you talk to chefs about this, everyone’s head is exploding,” said the chef Marco Canora, who has just opened Brodo, a storefront window in the East Village attached to his restaurant, Hearth, where three different flavorful broths are dispensed in paper cups. Like an espresso drink, the broths at Brodo can be customized, with add-ins like grated fresh turmeric, house-made chile oil and bone marrow from grass-fed cattle, which transforms plainly delicious broth into a richly satisfying snack.
Robin’s specialty is beef bone broth made with organic, grass-fed beef or lamb. It’s much more than just boiled bones. She has perfected an entire process that results in a creamy, meaty, delicious broth into which she can add the vegetables, mushrooms, or eggs of your choice!
How cool is that? Order a cup of bone broth and drink it while you stand at our little counter–or, the “bone broth bar.”
And, of course, we can put it in a to-go cup! Now that’s Good to Go!