What is in our bone broth
Bone broth is the one warm thing on a menu of cold ones, and people are sometimes surprised to see it next to açaí bowls and soft serve. Here is what it is and why it is there.
Bone broth is broth made by simmering bones for a long time, much longer than a regular stock. The long cook pulls collagen out of the bones and joints, which is what gives a good bone broth its body: it feels richer in your mouth than soup, and it sets like jelly when it is cold.
Ours comes in chicken or beef, $8.50 either way. It is collagen-rich broth with fresh vegetables, savory herbs and spices, seasoned with lemon and cayenne pepper. The lemon keeps it bright and the cayenne gives it a little warmth at the back of your throat.
Each cup has 10 grams of protein. That is the same as the Goji Getter açaí bowl, and more than you would expect from something you drink.
Who orders it: people who are cold. Marin mornings are often foggy, and not everyone wants something frozen at 9am. People who want protein without sugar. People coming off a hike or a run who want something warm and salty. And people who are not feeling great and want something easy.
It is also good alongside something else. Broth and a musubi is a savory lunch. Broth before a smoothie is a reasonable breakfast on a cold day.
Bone broth is on the full menu, and you can order it ahead for pickup.
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