Bone & Broth’s additional measures for guest and team health and safety

We at Bone & Broth always take the responsibility of ensuring the health and safety of our guests and team very seriously. We are always proud of our cleanliness standards and our health department’s high ratings. To that extent we want to share some recent additions we have made to our already high sanitation standards given the Coronavirus and how it can potentially be transmitted:

  • We are increasing distance between tables as much as possible
  • We have contacted our suppliers that provide our disinfectants and sanitizers, and they have provided us with special disinfectant that is a hospital-grade and approved for restaurant use.
  • With this specific disinfectant, we are:
    • Disinfecting every table and chair before each shift, and between seatings
    • Disinfecting Menus, pens, and check presenters after each use
    • Cleaning and disinfecting all bathroom and entry door hardware a minimum of every 30 minutes
  • We have isolated all plates, silverware, and service utensils from public areas
  • And we ensure every new guest gets freshly disinfected salt & pepper, condiments, menus, and silverware
  • We have a strict “stay at home” policy should any employee exhibit any symptom of a cold or allergy, no matter how mild it may be.
  • As always, our employees use gloves for food handling and wash hands often and use sanitizer, and we are keeping focus and awareness on that as well as increasing the frequency of handwashing.

We wanted you to know that as the Coronavirus situation evolves, so will we. Thank you for your trust, be safe, and we hope to see you soon.

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.

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


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!

What Makes A Great Neighborhood Restaurant?

I often ask myself, what makes an Asheville restaurant part of the neighborhood. When you think of a neighborhood restaurant it should be ingrained in the fabric of the area, but that’s not just a physical presence is it? A community is businesses and families supporting one another. When one of us thrives so does the whole neighborhood.

In the case of Bone & Broth, it’s working with the Chop Shop, Metro Wines, or Geraldine’s Bakery. The best restaurants in Asheville do better when they are a part of the community, we are no exception.

Bone & Broth is a great Asheville restaurant because of our strong attention to three areas. The first is the food. From lovingly crafted shareable appetizers to great steaks, to a wide selection of Entrees by Chef Chris, we make sure our food is locally sourced and expertly prepared. The second is the craft cocktails, beer, and wine. We focus on providing a wide selection of classics and new drinks that pair great with our food. The third we focus on is our ambiance and service. Walking in and seeing our mahogany bar reminds you of a place everyone knows your name, and our staff will make sure that you feel comfortable enjoying your time with family and friends.

What truly makes a restaurant a part of a neighborhood is it being a place where you go to create memories. Whether you are coming in to share an appetizer and drink with a co-worker, out on a date with a significant other, or celebrating a special occasion with loved ones, we are the perfect place to create memories.

Why Our Beef is the Best

If you know anything about Bone & Broth, you know that we take our beef seriously. Rich, tender, and juicy – our beef is sure to get your mouth watering. With dry-aged cuts from regional farms, you know you’ll get a quality product with us. As much as we could go on about the immaculate quality of our beef, we’re sure you’d like to know what cuts you can get your hands on. Look no further.

We have two types of Filet Mignon – Dry-Aged and Black Angus. Our Dry-Aged Filet Mignon is a six ounce filet from Apple Brandy Farms in Wilkesboro, NC. Hot and fresh, this is one of our most popular choices. By dry-aging our beef, it becomes denser and more packed with flavor. It’s becoming increasingly difficult to find restaurants that serve dry-aged beef due to the time it takes to age, so you might want to try it out while you have a chance. If you’re looking for a more traditional style, check out our Black Angus Filet Mignon from Grand Island, NE. At a sizeable 8 ounces, you’ll definitely be getting your money’s worth. Dripping with flavor and served sizzling, our Black Angus Filet Mignon is one of a kind.

If Filet Mignon isn’t your style, we have a couple more options for you. One, our Dry-Aged Denver Steak, is an 8 ounce cut from Apple Brandy Farms. Denver steaks are cut from the chuck, creating a tender, beefy steak. Marbled to perfection, our Denver steaks are above the rest. Our other more traditional steak is our 12 ounce Black Angus New York Strip, hailing from Grand Island. New York Strip is one of the most popular cuts of beef, and ours will show you exactly why. Juicy and delicious, you can’t go wrong with this one.

We know that you’ll adore our beef, so stop by and get some killer cuts. And did we mention each steak comes with the choice of two sides? Even better.

Crafting Asheville’s Perfect Burger

Burgers – an American (or German, or Mongolian, or…) staple. You know ’em, you love ’em, but it’s clear to even the least discerning palates that all burgers are not created equal. At Bone & Broth, we pride ourselves on our mouthwatering burgers – freshly grilled to order and served with a heaping side of frites. But what sets our burgers apart?

First, we start with locally sourced beef, hand-ground to achieve just the right texture. Then, we grill them to perfection – not too rare, not overdone.

After our burgers are hot and juicy, we add the toppings that you want.

We have multiple specialty burgers, including the B&B Cheeseburger (American Cheese, Dijonaise, Crispy Lettuce, Fresh Tomato, Onion, Dill Pickles, a classic-styled burger done right), the Caramelized Onion Gruyere (Bourbon Onion Sauce, Arugula, and Tomato, a delicious twist on the old-school patty melt), and our ever-changing Burger of the Month. And, of course, you can choose your own toppings as well – with eggs and bacon available for $2 each.

Served on a golden-brown bun from a local burger, we’re sure that it will be the most delectable burger you have ever had. We take our burgers, like the rest of our cuisine, very seriously. We know you’ll fall in love at the first bite.

Bone & Broth prides itself on crafting a killer burger using the finest ingredients we can get your hands on. If you find yourself in Asheville, stop by and try us out. This isn’t your typical burger, and Bone & Broth isn’t your typical restaurant.

Perfect Wine & Beer Pairings for Steaks & Burgers


Generally speaking, the deeper and richer (fattier) the cut of beef, the darker you want your wine to be. Bolder flavors usually pair better with bolder wines.

If you’re enjoying one of our strip steaks, a nice Cabernet Sauvignon or Merlot is a solid choice. Merlots are known for their softer tannins, and although they aren’t as acidic as Cabernets, they do have enough “oomph” to complement a leaner cut of steak. Merlot cuts the fat in robust meats, and its fruit flavors of plum, blueberries, blackberries, cherries, and hints of cocoa & pepper allow the richness of the steak to shine.

If you’re getting into one of our filet mignons, a Pinot Noir is a likely candidate. Pinot Noir is versatile, subtle and very steak friendly. Lighter in color as compared to other full-bodied red wines, Pinot’s fruity notes and spicy earthiness allows it to blend well with the flavors of filet mignon, especially because this cut contains less fat.

When in doubt – ask your server. All of Bone & Broth’s servers are well-versed in wine and food pairings, and they just love to answer questions!


Again, a general rule of thumb is that the deeper and richer the food, the better it pairs with more flavorful (and especially hoppy) beers. The more hop bitterness the beer has, the heartier or livelier the meal needs to be to hold its own. Don’t overwhelm your palate or meal or cloud what the chef was trying to achieve. IPAs, porters and red ales are all excellent choices when it comes to burgers or steaks.


This is your meal. If you enjoy a certain kind of wine or beer – have it. Don’t worry too much about finding the perfect match – just drink what you enjoy. And, again – if you have any questions or aren’t sure what to choose, ask your server. They’ll help steer you in the right direction. But, in the end – pick what you like. Our food is going to be great with a glass of water – but having a beverage you ENJOY to go along with your meal is always a winner – no matter what you choose.

Downtown Asheville Drum Circle

5 Free Things to Do in Downtown Asheville

Pritchard Park Drum Circle

Every Friday night (even when it’s cold in Asheville,) folks gather in Pritchard Park in Downtown Asheville to beat, bang and hammer away on drums, cymbals and all sorts of other percussion instruments. The effect can be mesmerizing. There’s lots of dancing and a million little things to see. If you’re downtown, you don’t need a map – just follow your ears.


April through September, you can find kids of all ages splashing around in front of the Buncombe County Courthouse – enjoying the fountains and geysers of Splashville. There’s a large grass patch to catch some rays and watch the passers-by. It’s the perfect way to spend a hot day!

Asheville Urban Trail

Asheville is a diverse and arsty town – and a great way to take some of it in (for FREE!) is to walk the Asheville Urban Trail. There’s lots of art, obtuse sculptures and all sorts of neat little things to see. All within an easy walk, you can see pigs, little girls, dancing people – and some of Asheville’s iconic architecture and oddities.

Montford Park Players

Like Shakespeare? You know you do. Every Friday, Saturday and Sunday at 7:30, the Montford Park Players pull out the bard card and give a free show, open to all ages. Gorgeous costumes and memorable performances are all part of the package. Seating is limited in the amphitheater, but there’s plenty of lawn seating. Bring a picnic (have Bone & Broth pack it up for you!) and have a lovely evening of culture just steps away from Downtown Asheville!

Shindig on the Green

Bluegrass aficionados and lovers of live music alike will enjoy the show every Friday night from June to September. There are stage acts, plus breakaway groups play all over the place. From young folks to old-timers, there are all sorts of great acts. Located beneath the Buncombe County Courthouse, Shindig is open to all ages. Again, a wonderful place for a picnic dinner, Shindig on the Green has been running for 52 years!

Why Dry-Aged Beef?

Bone & Broth offers some of Asheville’s best locally-sourced, dry-aged steaks. Tender, flavorful and downright scrumptious, you can’t go wrong with dry-aging.

But – what does that really mean?

When dry-aging beef, a large primal cut of beef is hung or placed on a rack inside a climate-controlled environment to dry and age for several days or weeks. During this time, water from the muscle evaporates, leaving the resulting meat denser and more flavor-packed. Typically, a primal will lose 10% or more of it’s weight due to water loss. This translates to more intense flavor, and a more delicious steak!

Dry aging, done properly, is an entirely safe method of preparing beef & steak. The outer fat and bone keep bacteria at bay, and the cool temperatures in the drying rooms keep things neat & tidy.

Once aging is complete, the primal is cut into steaks.

Dry-aged steaks have a richer, deeper, “beefier” flavor and are more tender than non-aged steaks. The meat is also said to have a nuttier flavor.

Bone & Broth takes great pride in our dry-aged steaks. If you’re looking for one of Asheville’s premier cuts, we’re the people to see. Our all natural beef comes from local and regional farms that produce with no hormones or antibiotics. Our cuts are carefully aged and handled with love. From start to finish, we’re out to produce the best steak you’ve had.