Bone and Broth, in Asheville, NC, is a committed real-foods restaurant, with slow simmered bone broth, roasted marrow, and a host of other options for Weston Price oriented food lovers. Head chef Cate Smedley is a long-time fermentation specialist. At the same time, it’s a small restaurant, and daily offerings will depend on availability and customer demand. Sadly there was no marrow at our visit; likely we could have requested this had we called far enough ahead. Do ask your server about specific fats and oils; it varies by dish. Whether you’re local or just visiting for a few days, this is a warm and inviting spot, well worth checking out. Several chapter members enjoyed a meal together for this review.