Halsa was first. Red Apron is now on the bone broth bandwagon. Will it officially become a trend in Washington?
Chef Nathan Anda has decided to offer bone broth at Red Apron's Penn Quarter location starting Monday. They'll be offered in to-go cups along with a menu of spice blends in both 8 oz and 12 oz portions.
Bone broth drinkers will get to choose from smoked chicken, pork and beef varieties. The broths are $4.25 for a small and $5.50 for the larger options. The meats are simmered for at least 36 hours. Customers can pick from such spice options as lemon and thyme; turmeric, orange and cinnamon; basil, ginger, jalapeno and lime; and fennel pollen, oregano, lemon, garlic and chili flake. The spices are an extra $0.50.
Anda has been making broth in the kitchen for years, but became interested in the health benefits after a friend said it aided in fighting an auto-immune disorder, according to a press release.