This launch throws two current food-world trends—bone broth and cooking with food scraps—into the same stock pot. Dig Inn just announced it’s now serving “no-bone” broth, a vegetarian broth made for sipping in a coffee cup or turning into a soup by pouring it over grains and veggies—at its multiple locations throughout Manhattan.
The cool, sustainable part: The company is using “leftover stems, leaf fiber from the fresh-juice program, and sea vegetables” to make it, resulting in a “no-waste” menu item—and it’s seriously flavorful to boot.
To celebrate, all locations are hosting “broth happy hour” this week (January 11–22), which means you can walk in between 3:00 and 5:00 p.m. and grab a 12-ounce cup of broth on the house.
Vegans are likely to love the idea, while serious bone broth fans may lament what they consider to be a crucial missing ingredient (it’s what seeps out of the bones—like collagen and minerals—that give bone broth many of its purported health benefits).
Wherever you stand, though, sipping steaming nutrient-rich broth will probably feel like a pretty good idea after sniffling your way through your commute while everyone around you breathes in the frigid air and coughs it out. —Lisa Elaine Held
More breaking bone broth news: Brodo is serving a version that tastes like hot chocolate at this pop-up.
(Photos: Lisa Elaine Held for Well+Good, Dig Inn)
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