Natural foods restaurant quick to hook onto hot trend.
Rich, hearty broths are suddenly a current food trend. Boulder’s Fresh Thymes Eatery has jumped on the “brothwagon” and is making the “good stuff our body craves – collagen, gelatin, bio-available minerals and amino acids,” according to a press release. The restaurant’s house-made broth is served from a new Broth Bar, with herb- and spiced-up flavor “in our nutrient dense broths, added a condiment bar and are calling it righteous”
New York’s Rotisserie Georgette, known for its slow-cooked poultry, had an excess of chicken bones and parts from the daily operations and started making broth early last year. The head chef, Chad Brauze, formerly at Daniel Boulud’s Michelin-starred Daniel, liked bone broth’s sustainable aspect. “We are basically getting a second delicious, valuable dish from otherwise discarded items: necks, feet, roasted chicken carcasses—all things our Upper West Side audience wouldn’t care to order,” wrote alternate.org in a piece called “Why Drinking Bone Broth is the Next Hot Thing in Cuisine.”
Brodo, a take-out broth window appeared in downtown Manhattan in December 2014, serving three types of bone broth: organic Pennsylvania Amish chicken broth, grass-fed beef bone broth and a signature broth with chicken, beef and turkey bones, according to alternate.org. It usually takes far longer for a trend to make it this far from one of the creative coasts, foodwise, so kudos to this Boulder purveyor of natural, organic, local, nutritious and tasty fare for its Broth Bar.
Broth seems especially suited for winter enjoyment. The present both list comprises just three items: Ginger Garlic Beef, Roasted Turmeric Chicken, and Sundried Tomato and Caramelized Mushroom. The latter sounds vegetarian, which means it’s not bone broth but simply broth. They sell it by the cup and pint Mason jar, and customers who bring in their own mug, cup or jar get 20% off their broth purchases.
Fresh Thymes is located at 2500 30th Street, #101, Boulder; 303-955-7988. It is open Monday through Saturday.
Note: Turns out that two more Boulder purveyors are introducing bone broth. According to a piece in Denver Eater (or is it Eater Denver?; I’m never sure), Hosea Rosenberg’s Blackbelly and Will and Coral Frischkorn at Cured are about to introduce bone broth too.