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Home > Restaurants > Brodo


403 E. 12th St., New York, NY 10009 40.730026 -73.983188
Window on First Ave.  See Map | Subway Directions Hopstop Popup
646-602-1300 Send to Phone

  • Cuisine: Soup & Sandwich
  • Price Range: $

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Photo by Liz Clayman

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Official Website


Daily, noon-7:30pm

Nearby Subway Stops

L at First Ave.



Payment Methods

American Express, Discover, MasterCard, Visa

Special Features

  • Lunch
  • Notable Chef
  • Take-Out


  • No Alcohol


Not Accepted


When most fine-dining chefs set out to choose the type of fast-casual spinoff that they’re required by law to open at a certain point in their careers, they usually gravitate toward burgers, or meatballs, or doughnuts. Hearth’s Marco Canora has opted instead for bone broth—that clear, ascetic liquid normally prescribed to convalescents. But with the rise of the paleo diet, plus the publication of animal-fat advocate Sally Fallon’s Nourishing Broth, the nutritious elixir is actually having a moment. And Canora, who underwent a dietary conversion culminating in his next cookbook, A Good Food Day, is an unabashed fan.

“My God!” he says. “Twenty years of eating bread, drinking booze, smoking cigarettes, and working in kitchens really fucked me up in a big way.” Until quite recently, you see, Canora was not the epitome of good health. He’d been diagnosed as pre-diabetic and was suffering from gout, his cholesterol was through the roof, and he was 30 pounds overweight. Now, at 45, having made some major changes in his diet, he says he’s in the best shape of his life. And he attributes not a small part of this reversal of fortune to daily doses of the broth he’s always made as a base for Hearth’s soups and stocks.

That’s why he opened what was formerly an unused entrance at Hearth as a takeout window called Brodo, Italian for "broth," where he will try to inculcate frazzled, undernourished New Yorkers into the pick-me-up’s quiet pleasures and curative powers. Canora’s version isn’t soup (which he’ll also offer, by the way), but a hot sipping liquid served in paper coffee cups with “sip-through” lids, as if you had just rolled up to the Mudtruck for a caffeine fix. Although the unalloyed flavor of these seasoned broths—made, it should be said, from organic-chicken and local-grass-fed-beef bones—is deeply delicious on its own, the chef is offering optional infusions, like beet kvass and Calabrian-chile oil. (He’ll also sell unseasoned brodo in quart mason jars for home sipping and cooking, not to mention a Sicilian hot chocolate.) He sees vast potential at the bottom of his 120-quart stockpot, both for the city’s collective well-being and the local fast-food-scape itself. Shake Shack, consider yourself warned.