“I was always mindful of the winter months,” says owner Danielle Elia, who opened Bowlsome last December. “People love raw salad bowls, but they also want something warming around this time.”
Instead of adding a token soup or two to the menu, Elia’s plan was always to go for “something people aren’t necessarily expecting”. In a “broth bowl” your choice of ingredients is submerged in a hot chicken-bone or vegetable broth.
There are eight new chef-curated bowls to match the season or, as always, you can build your own. Then you’ve got three options: have it fresh, warmed up or in a broth.
Summer bowls were stacked with mostly raw ingredients. The new winter menu uses a lot of the same ingredients, but cooked (beets and leeks are roasted; broccoli and carrot are steamed). A couple of new proteins round out the menu, too: cinnamon-and-star-anise-braised lamb shoulder and a mild chicken curry.
Bowlsome’s “broth bowls” launch this Thursday May 17.