Springbone brings broth craze to Georgetown
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New York's bone broth craze comes to D.C. today with the opening of Springbone Kitchen in Georgetown.
Why it matters: Broth bars are jockeying to unseat juice as the next grab-and-go health fix.
Driving the news: Springbone founders Jordan Feldman and Sam Eckstein opened their first fast-casual in the West Village nearly a decade ago, promising holistic broths and protein-packed bowls — no gluten or seed oils allowed.
- Georgetown marks their first location outside nearly a dozen in the New York area.
In your cup: Sippables like coconut-turmeric "liquid gold" chicken broth, plus grass-fed beef and mushroom broths.
- Boost broths with chicken, tofu and rice noodles, elixirs like an "immunity mix," and yes, more collagen.
- Also on tap: Soups, protein bowls and sides.
The intrigue: Even sweets are healthy-ish, like a broth-y dark chocolate cocoa topped with homemade collagen marshmallows.
What's next: A Dupont Circle location, coming early next year, plus a third TBA soon. Eckstein tells Axios they'll ideally open many here.
Anna's thought bubble: NYC hosts more broth bars (brotheries?) than most. Curious to see if it takes off here, or goes the way of the (RIP) ramen burger.
➡️ Opening special: $5 bowls with a free broth or soup through Sunday.