Bone broth is here to stay. Some would even call it the new green juice. With last year's opening of Brodo, a bone-broth bar opened by chef Marco Canora, it has established itself as the trendiest staple of the Paleo diet. Now, companies are bottling it and selling it at mainstream supermarkets.
To set themselves apart from the masses, companies are being forced to get creative. And the most ingenious takes on the trend we've seen so far come from Springbone Kitchen, a restaurant in New York City's West Village specializing in bone broth.