Broth-to-go at Brodo in NYC
Broth is very popular, especially in those cities with very cold winters. Last year we’ve spotted Brodo in NYC at the end of wintertime. And as we’re all rethinking our winter menu’s it might be an idea to consider serving broth-to-go.
Broth-to-go instead of coffee-to-go
We already wrote an article about it last March, with the main focus on an European soup initiative in Montpellier (France) by chef Marc Veyrat, Urban Soup. At his soup place, guests can create their own soup. With the first week of bad weather in the Netherlands, we would like to inspire entrepreneurs to follow the example chef Marco Canora of Brodo gave us last winter and start serving broth-to-go during the cold days.
In NYC you go to the window of Brodo for a broth-to-go
Marco Canora started the trend of broth-to-go with his East Village take-out window dedicated to bone broth, offered in a few different varieties and served in a steaming paper cup for easy sipping. There are a handful of add-ins like bone marrow, fermented beet juice and fresh turmeric, plus a couple of more traditional soups too.
Check out Zagat’s interview with Marco Canora and reconsider serving broth-to-go this winter at your place, whether you’re a butcher, restaurant owner or a coffeeshop.
Website: Brodo NYC
