'The broth bug has hit me especially hard this winter, so it was without hesitation that I ordered the pot of chicken broth at Bonnie’s.' tammieetc writes in her latest dispatch for 'The Year I Ate New York'
Hot pot in the cold, at 886. Photo: Tammie Teclemariam This article originally appeared in The Year I Ate New York, a newsletter about eating through the city, one restaurant at a time. Sign up here.
As we sat, I noticed all the people waiting at the door to have their vaccination cards checked. Most arrived in groups, hoping to secure the large round table by the front window, which not only has excellent visibility so you can be seen from the sidewalk, but also — perhaps more crucially — sports a lazy Susan. Over at the bar, an older guy who seemed like a regular was laughing with two women beside him while he finished a malted-milk sundae.
One benefit of broth is that it is nutrition in its most basic, elemental form. Broth is simple, but inside the West Village Brodo store, I struggled to order, first choosing from the four available broths, and then from the slew of flavor and fat add-ins. I also noticed an option for a 96-ounce box of broth, though even I couldn’t fathom the occasion that would necessitate such an order. “Do you sell many of the big ones?” I asked. “All the time,” one employee responded.
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