The Bone & Broth
Asheville NC Blog

Our House-made Bone Broth

Here at Asheville’s favorite neighborhood restaurant, our house-made Broth is just a small but meaningful part of what we do. The Chef’s at Bone & Broth make our bone broth with a slow cooking process that starts with first roasting whole and partial bones. We use both of these to include the connective tissues as well as the marrow. These combine as the source of many of the benefits and provides a wonderful taste treat from the broth you can purchase in the grocery stores. We then add vegetables and simmer for 24 hours before cooling it down. Once cool we skim off the tallow that we mix with butter and serve with our steaks and bread. We then strain the vegetables and bones, add any flavorings like fresh herbs or say ginger and cook another 24 hours before it is ready. It is not an easy process and is a labor of love. It is also a way for us to utilize any scraps such as meat trimmings to reduce our waste.

Nothing much better than sipping a warm broth on a cold day. It is one of our signature starters and a great compliment to any meal. So come in and check it out along with the rest of our varied and innovative menu.

Aside from the delicious taste of our house-made broth, there are many reported health benefits. Here is just one link to some of those benefits.

https://www.medicalnewstoday.com/

How can something that tastes so good be good for you? It is up to you to see if you get any of the benefits from the list, but at a minimum it is delicious.

Until next time

Cheers

Fall Menu

Finally, the leaves have started changing here in Asheville. Mother Nature kept us waiting a few extra weeks this year. Keeping us in anticipation of what the fall colors would look like this year. I hope you have been able to get out and about to see our beautiful mountains.

As with the leaves, we say goodbye to some of our summer menu favorites like: Cheesy crab dip, Shrimp & Grits, the summer salad and pasta.

Like the brilliant colors of fall, new items brighten our menu. Three cheese poblano dip, mussels, a new fall salad with beets, a fall pasta with butternut squash sauce and for those that want lighter options a 4oz filet Mignon and garlicky Shrimp on colusari rice just to name a few.

If you haven’t made it out to see the color, please do. While out why don’t you stop in and try our fall menu? Don’t forget to try one of the cocktails mentioned in our earlier blog.

Until next time, Cheers!

New Fall Craft Cocktail Menu

Fall Cocktail Menu

Fall is an exciting time in Asheville. It’s a time for change. Leaves changing colors, temperatures getting cooler and we begin to feel like adventuring out around town. I think we all start to anticipate those changes in the dog days of summer. A little relief from the heat sounds appetizing to me.

Seasonal menu changes are always an exciting and much anticipated time at Bone & Broth. Our first Fall menu change comes to our cocktail menu, with our food menu to follow. Both of which will have a brand new and refreshed look. On September 18’th we will be saying goodbye to our Summer cocktails and saying hello to fall versions. We will have some new additions to those menus as well.

Barrel-aged cocktails like Boulevardier, Lion’s Tail and Bijou are exciting new creations Brittany (our bar manager and creative mixologist) has created. All aged in charred barrels. Also new will be whiskey flights. We will have a rye and a premium whiskey flight, with an option to do a chocolate tasting with the premium whiskey flight with chocolates specifically paired from The Chocolate Fetish. I don’t know of another Asheville restaurant doing this, should be fun.

There will be a few dessert cocktails to go along with the two new desserts Chef Chris is making. We are having some warm comfort-deserts to offer as the temperature starts dropping.

So, get out, enjoy the cooler weather with a ride on the Blue Ridge Parkway to see the changing leaves.

While you are out, stop in to try some of our new cocktails after the 18th or some of the new food after October 2nd (more on that on the next post). Until next time Cheers.