NYC’s longtime bone broth craze makes its way down to D.C. on Friday, December 5, with the opening of Springbone Kitchen in Georgetown (1426 Wisconsin Avenue NW).  Springbone’s so-called broth bros. and fitness buffs Jordan Feldman and Sam Eckstein debuted the shop in the heart of Gre enwich Village in 2016. Nearly a decade later, the company has ballooned to 10 stores scattered across New York and New Jersey, with Georgetown marking its first foray outside of that home base. The inaugural D.C. store’s neighborhood reminds the partners of its first-ever location near the NYU campus. A second D.C. location is already en route to Dupont in early 2026 (1850 M Street NW). And NY is on track to get four more next year, too. The paleo-friendly menu is big on broth, which gets simmered for 36 hours and made with grass-fed and free-range animal bones and organic vegetables. For on-the-go soup fixes, Springbone serves its nutrient-dense broths in a portable format: a traditional coffee cup with a lid. Immunity broth (collagen-rich chicken broth, ginger, garlic, vitamin C) joins a silkier Liquid Gold variety made with coconut milk and turmeric. Feldman says the roasted tomato and Kerrygold cheddar soup is his personal favorite, which arrives in a circular cup with a spoon. The other half of the menu requires a fork: grain and salad bowls packed with meat, tofu, salmon, and veggies like pickled turnips and roasted broccoli tossed in a lemon-garlic dressing. While Springbone’s menu follows suit of its counterparts, there are some D.C.-specific details across the classy setup lined with copper pots, brown leather, and a wooden communal table (think: hunter green caps embroidered with white “Georgetown Broth Club” lettering). Soup by the quart took off during the pandemic, and its ice cream tub-shaped containers of frozen versions are available in a grab-and-go freezer (and sold nationally).   Co-founder Feldman says one of his “proudest accomplishments” sits in a row near the ordering counter: bottles of red habanero hot sauce, a key component of its best-selling Grandma’s Chicken and Rice bowl. The sauce entered the fold a few years ago and is now made in small batches in NY every week. The sauce is also zig-zagged across an order of chicken thigh, bone broth rice, black beans, corn salad, guacamole, and feta cheese, named the Mexican Bowl (“everyone loves Chipotle,” Feldman says). The Mediterranean chicken bowl with herbed quinoa and tahini beet salad is also its cheffed-up answer to Cava. Unlike a Chipotle or Cava, there isn’t a daunting row of fix-ins at the ordering line (those are all kept in the back kitchen).  Instead, the newer Springbone stores like this one scratch the intimidation factor of ingredients being on display. While customization is still a thing, “We’ve come up with bowls that we think have the right complements of flavors and ingredients, and we encourage people to try those.” Customers that love vegetables like its Brussels sprouts have to wait for the season to be right (look for their comeback in a few weeks, he says). Delivery is available out of the gate. “I think some fast-casuals really feel like a lunch stop,” Feldman says. “Because our food is heartier, it really works well for dinner too.” Springbone also individually packages its desserts and snacks that include granola, brownies, and cookies made with almond flour and coconut sugar. “I think we’ve got it as good as we possibly can without using wheat,” he says. “If it’s not delicious, we’re not serving it.” Springbone is also gearing up to drop a unique seasonal sipper fit for the winter. “Hot chocolate bone broth,” he says, made with grass-fed whole milk, chocolate chips, spice mix, and its own collagen marshmallow. Some of Springbone’s experiments didn’t quite pan out in the past. A bone broth popsicle, he admits, “was weird.” It did get TV time, however, on Kelly Rippa’s daytime talk show (“they gave it to a little kid and he was like, ‘ew – gross’”). During its opening weekend in D.C., guests can get $5 bowls and soup-or-broth combos, and for all of next week, get a free broth with the purchase of a bowl. Prices aren’t too steep here (by Georgetown standards, at least): bowls start at $11.95; soups are $6.95 and up; and bone broths by the coffee cup start at $4.95. ...read more read less