James Beard Award-winning chef Marco Canora always wanted to offer something from the tiny takeout window at Hearth, his popular restaurant in New York City’s East Village. It took 11 years but the right idea eventually struck: delicious bone broth, served up like coffee in a to-go cup.
Drinking bone broth was a new way of life for Marco personally. A distinguished career in cooking left its indelible marks: too much carb-loading, too much drinking, resulting in gout, high cholesterol, and extra weight. Drinking nutritious bone broth, brewed by Marco himself, became a regular part of his new healthier diet. Inspired by his own rebound, the new and improved Marco was excited to offer his fellow New Yorkers a more nutritious, if not equally addictive, alternative to coffee.
Brodo was born in 2014 from that window overlooking First Avenue, with Marco personally ladling out the first cups. They select each ingredient with care, slowly simmering meaty bones, which come from 100% grass-fed animals raised on pasture and are free of antibiotics and hormones. The poultry (chicken and turkey) are Certified Organic and raised on pasture. They are fed a vegetarian diet free of GMOs, antibiotics, chemical fertilizers, and pesticides. Furthermore, to make a truly rich, complex broth, they insist on cooking with meaty cuts of the animal, not just bare bones. They intentionally pick the specific bones that are best suited for broth making, brawny parts like turkey legs, chicken feet, oxtails, and beef knuckles. They also include fresh organic vegetables in small, open-top kettles, simmering the broth for up to 24 hours, and skimming each batch by hand to ensure clarity and purity. They also offer a boneless version of their broth, made from wild seaweed, mushrooms, and Organic vegetables, which is 100% vegan and vegetarian. Unlike shelf-stable broths, they use no concentrates, no preservatives, and no shortcuts.