clock menu more-arrow no yes mobile
Kat Odell

Bone Broth, 2015’s First Official Food Trend, Mapped

Where to find bone broth from coast to coast.

View as Map

Back in November, New York chef Marco Canora launched Brodo, a walk-up window serving bone broth in to-go cups to cold (and collagen deficient?) Manhattanites. And now, just a few months later, restaurants across the country are getting in on the bone broth action.

Bone broth, in and of itself, is not new. But with the paleo diet at its peak, plus the recent explosion of expensive juice joints, bone broth is the perfect winter alternative to green juice. Below, where to score a cup.

Read More
If you buy something or book a reservation from an Eater link, Vox Media may earn a commission. See our ethics policy.

Belcampo Meat Co.

Copy Link

The purveyor of sustainable, organic and humane meat, with locations in Palo Alto, San Francisco, Santa Barbara and downtown LA, is ladling a house bone broth made of pork, beef, lamb and a splash of apple cider vinegar for $5 per 12 oz cup.

Blackbelly

Copy Link

Drop by chef Hosea Rosenberg’s farm-to-table restaurant Blackbelly for the Barnyard Broth, made from pork, beef and poultry bones (chicken, duck and turkey). They’re all sold separately, too. A cup runs $4 or $12 for a quart, both dine-in and to-go.

Chef Marco Canora's Brodo doles out to-go cups of broth in three sizes: 8 oz, 12 oz and 16 oz, priced $4 to $9. Choose from chicken, gingered beef and a poultry-beef mashup. Get fancy with add-ins like fermented beet juice, garlic puree and bone marrow.

This gourmet grocer that’s been a destination for salty meat, firm cheese and full-bodied wines is offering three types of broth: poultry (turkey or chicken) and beef (with a high concentration of knuckle for added richness), plus a vegetable stock. The meats are, of course, organic and locally sourced, and management recommends you call ahead as demand has skyrocketed. The meat broths are $10 a quart-size bottle and $7.50 for veggie, plus an extra $1.50 glass bottle deposit fee.

Indie Fresh at Gotham West Market

Copy Link

Indie Fresh is running a pop-up while their permanent spot at Gotham West is being built out, but that hasn’t stopped them from honing a strong bone broth game. Their chicken and ginger flavor is an 18-hour process whereby chicken bones are cooked down for eight hours, strained, then a fresh batch of bones is added. In the latter stages of the 18-hour process, aromatic vegetables like carrots, celery and onion are added, plus thyme, peppercorns and basil, then finally freshly pressed ginger juice. There's also pho broth, which is a blend of chicken, turkey and beef bones, cooked overnight, strained and reduced, then steeped with dates (for sweetness) and spices. Brûléed onions and garlic go in, too. When you look at the price tag – $9 for a to-go cup or $10 for a mason jar’s worth (with $1 deposit) – it’s almost a steal.

Fresh Thymes Eatery

Copy Link

This spot boasts some of the longest broth cooking time. It takes five days for chef and owner Christine Ruch to prepare her beef with ginger and cilantro broth and two days for the chicken with turmeric (non-carnivores will find a rich wild mushroom option). After snagging a broth-filled mason jar, customizing it with items such as cabbage, onion, hot sauce and herbs.

Cementing its place as DC’s trendiest new neighborhood, Brookland now sports a $5 bone broth stop called Hälsa. They keep it fairly simple: a pork bone broth simmers for two days and is laced with herbaceous aromatics, then is topped with seasonal greens and jalapeño. Add a poached egg for two bucks more.

JoLa Cafe

Copy Link

If ever there was a place for bone broth to thrive, it’s in Portland, and not for the obvious reasons. Portland stays colder than 70 degrees for two-thirds of the year and there’s almost always some cloud cover. JoLa Cafe offers a bone broth from Pacific Foods in five flavors. Then you pick your add-ons (such as citrus zest and grated ginger, or lightly cooked root vegetables) and finish it off with spices and hot sauces. And at $3.75 for a 10 oz. cup, it’s not much more than a latte.

Medea's Espresso & Juice Bar

Copy Link

At this healthy eating outpost just south of Asheville, the husband-wife owners offer two broths: chicken and beef. They deglaze the bones with a splash of wine or apple cider vinegar to help draw out minerals and provide a richer flavor. They then simmered the bones for up to three days in filtered water. Locals like to add a dash of Celtic sea salt seaweed seasoning for an extra hit of umami. If you’re not in the area, the café is currently exploring spaces to expand it’s broth capacity and offer shipping.

Pistola

Copy Link

If you’re health-conscious with a naughty side, bartender Aaron Melendrez has got you covered. From The Kitchen With Love, a bone broth cocktail, has a base of lamb consommé (boiled lamb neck that’s been clarified and strained through a coffee filter) blended with Glenlivet 15 and accented with baby carrots, pea tendrils and pearl onions. Yes, it’s $22, but really it’s a boozy drink and appetizer in one.

Red Apron Butchery

Copy Link

From those behind the porkstrami sandwich comes the latest broth iteration. Butcher Nate Anda is experimenting with different aromatics such as ginger, dried orange, grated turmeric, Mexican cinnamon and basil to accentuate the beef, pork and smoked chicken flavors in its Penn Quarter location. Broth runs $4.25 for 8 oz, $5.50 for 12 oz, and 50 cents apiece for add-ons.

Uncommon Stock

Copy Link

KC restaurateur Todd Schulte makes an all-natural chicken stock and a beef bone broth sold direct from 10 a.m to 4 p.m. at his garage space on W 25th St. Chicken will set you back $9 per quart while beef bone broth runs $16 a quart.

Belcampo Meat Co.

The purveyor of sustainable, organic and humane meat, with locations in Palo Alto, San Francisco, Santa Barbara and downtown LA, is ladling a house bone broth made of pork, beef, lamb and a splash of apple cider vinegar for $5 per 12 oz cup.

Blackbelly

Drop by chef Hosea Rosenberg’s farm-to-table restaurant Blackbelly for the Barnyard Broth, made from pork, beef and poultry bones (chicken, duck and turkey). They’re all sold separately, too. A cup runs $4 or $12 for a quart, both dine-in and to-go.

brodo

Chef Marco Canora's Brodo doles out to-go cups of broth in three sizes: 8 oz, 12 oz and 16 oz, priced $4 to $9. Choose from chicken, gingered beef and a poultry-beef mashup. Get fancy with add-ins like fermented beet juice, garlic puree and bone marrow.

Cured

This gourmet grocer that’s been a destination for salty meat, firm cheese and full-bodied wines is offering three types of broth: poultry (turkey or chicken) and beef (with a high concentration of knuckle for added richness), plus a vegetable stock. The meats are, of course, organic and locally sourced, and management recommends you call ahead as demand has skyrocketed. The meat broths are $10 a quart-size bottle and $7.50 for veggie, plus an extra $1.50 glass bottle deposit fee.

Indie Fresh at Gotham West Market

Indie Fresh is running a pop-up while their permanent spot at Gotham West is being built out, but that hasn’t stopped them from honing a strong bone broth game. Their chicken and ginger flavor is an 18-hour process whereby chicken bones are cooked down for eight hours, strained, then a fresh batch of bones is added. In the latter stages of the 18-hour process, aromatic vegetables like carrots, celery and onion are added, plus thyme, peppercorns and basil, then finally freshly pressed ginger juice. There's also pho broth, which is a blend of chicken, turkey and beef bones, cooked overnight, strained and reduced, then steeped with dates (for sweetness) and spices. Brûléed onions and garlic go in, too. When you look at the price tag – $9 for a to-go cup or $10 for a mason jar’s worth (with $1 deposit) – it’s almost a steal.

Fresh Thymes Eatery

This spot boasts some of the longest broth cooking time. It takes five days for chef and owner Christine Ruch to prepare her beef with ginger and cilantro broth and two days for the chicken with turmeric (non-carnivores will find a rich wild mushroom option). After snagging a broth-filled mason jar, customizing it with items such as cabbage, onion, hot sauce and herbs.

Halsa

Cementing its place as DC’s trendiest new neighborhood, Brookland now sports a $5 bone broth stop called Hälsa. They keep it fairly simple: a pork bone broth simmers for two days and is laced with herbaceous aromatics, then is topped with seasonal greens and jalapeño. Add a poached egg for two bucks more.

JoLa Cafe

If ever there was a place for bone broth to thrive, it’s in Portland, and not for the obvious reasons. Portland stays colder than 70 degrees for two-thirds of the year and there’s almost always some cloud cover. JoLa Cafe offers a bone broth from Pacific Foods in five flavors. Then you pick your add-ons (such as citrus zest and grated ginger, or lightly cooked root vegetables) and finish it off with spices and hot sauces. And at $3.75 for a 10 oz. cup, it’s not much more than a latte.

Medea's Espresso & Juice Bar

At this healthy eating outpost just south of Asheville, the husband-wife owners offer two broths: chicken and beef. They deglaze the bones with a splash of wine or apple cider vinegar to help draw out minerals and provide a richer flavor. They then simmered the bones for up to three days in filtered water. Locals like to add a dash of Celtic sea salt seaweed seasoning for an extra hit of umami. If you’re not in the area, the café is currently exploring spaces to expand it’s broth capacity and offer shipping.

Pistola

If you’re health-conscious with a naughty side, bartender Aaron Melendrez has got you covered. From The Kitchen With Love, a bone broth cocktail, has a base of lamb consommé (boiled lamb neck that’s been clarified and strained through a coffee filter) blended with Glenlivet 15 and accented with baby carrots, pea tendrils and pearl onions. Yes, it’s $22, but really it’s a boozy drink and appetizer in one.

Red Apron Butchery

From those behind the porkstrami sandwich comes the latest broth iteration. Butcher Nate Anda is experimenting with different aromatics such as ginger, dried orange, grated turmeric, Mexican cinnamon and basil to accentuate the beef, pork and smoked chicken flavors in its Penn Quarter location. Broth runs $4.25 for 8 oz, $5.50 for 12 oz, and 50 cents apiece for add-ons.

Uncommon Stock

KC restaurateur Todd Schulte makes an all-natural chicken stock and a beef bone broth sold direct from 10 a.m to 4 p.m. at his garage space on W 25th St. Chicken will set you back $9 per quart while beef bone broth runs $16 a quart.

Related Maps