"People come back because they love the way it tastes and the way it makes them feel," Canora says.
The menu at Brodo is made up of à la cup broths, including the signature Hearth blend of organic chicken, organic turkey, and 100% grass-fed beef bones, plus creations with chef-curated add-ins like the Gilligan made with Hearth broth, coconut milk, and ginger and the Oishi Oishi made with chicken broth, shiitake tea, reishi powder, roasted garlic purée, and grass-fed butter. Springbone similarly offers add-ins like ginger, kimchee juice, turmeric, coconut oil, and collagen protein.
"For me as a chef, the thing that's surprised me the most is that over two years of playing around with add-ins and concocting different beverages, it turns out that broth is like the perfect canvas for anything, the perfect medium to add flavor and influence to," Canora says. "You can do a million things to chicken broth to change its profile."
Unlike Springbone, there's no solid food on Brodo's menu, nor is there a place to congregate on laptops (or screen-free for that matter) at the new West Village location -- but the table-free shop still offers a warm space to sip your broth on a colder day. "We want this to be the new neighborhood coffee shop," Canora says. "[Bone broth] is really good for you: It has protein, carbohydrates… it's a great way to start your day."