Bone broth—the long-simmered, mineral-rich cousin of Grandma’s chicken soup is officially a thing. Soup it ain’t: think of these broths as savory tonics you can sip on the go or slurp as a light lunch when combined with “bundles” of kelp noodles, tender organ meats, and oddball ghee and cocoa butter “fat bombs.” The house chicken broth is rich and familiar, the lamb surprisingly sweet with a gamey tang, and each holds a wallop of easy-to-digest protein.