It All Started With A Window
Marco Canora didn’t invent bone broth, but he perfected it.
James Beard Award-winning chef Marco Canora always wanted to offer something from the tiny takeout window at Hearth, his popular restaurant in New York City’s East Village. It took 11 years but the right idea eventually struck: delicious bone broth, served up like coffee in a to-go cup.
Drinking bone broth was a new way of life for Marco personally. A distinguished career in cooking left its indelible marks: too much carb-loading, too much drinking, resulting in gout, high cholesterol, and extra weight. Drinking nutritious bone broth, brewed by Marco himself, became a regular part of his new healthier diet. Inspired by his own rebound, the new and improved Marco was excited to offer his fellow New Yorkers a more nutritious, if not equally addictive, alternative to coffee.
Brodo was born in 2014 from that window overlooking First Avenue, with Marco personally ladling out the first cups. Marco and his team now serve Brodo at several locations, including the original takeout window and the flagship walk-in shop in Manhattan’s West Village. In addition to our shops, you can find Brodo in the frozen section of many grocery stores, or get it shipped directly to your door!
As a chef, restaurateur, and cookbook author, Marco Canora promotes delicious, simple, and healthy food. In addition to founding Brodo, he is the owner of Hearth in New York City and a multiple James Beard award-winner, including for Best Chef NYC 2017. Marco is the author of several books, including Salt to Taste: The Key To Confident Delicious Cooking (2009), A Good Food Day: Reboot Your Health with Food That Tastes Great (2014), and Brodo: A Bone Broth Cookbook (2015).