Georgetown has a new way to warm up between classes and client calls: steaming cups of bone broth from New York transplant Springbone Kitchen. The bone-broth-focused chain quietly slipped into the neighborhood in December 2025 and has already followed up with a Dupont Circle outpost, betting that students, office workers and longtime locals are ready to swap their usual lunch spots for something a little more broth-forward.
The first D.C. shop introduced the brand’s fast-casual playbook to the neighborhood, centering simple, ingredient-focused dishes built around broth. Most of the menu is grab-and-go, aimed at people who want a quick meal that still feels like it came out of a home kitchen rather than a microwave.
As reported by Eater DC, the Georgetown location opened on Dec. 5, 2025, at 1426 Wisconsin Ave NW and marked Springbone’s first move beyond New York and New Jersey. The outlet described a menu of bone broths served in portable "coffee cup" form, plus soups and protein-heavy bowls that steer clear of refined sugars and seed oils. Eater DC also noted at the time that a Dupont Circle location was already in the works.
Co-founder Sam Eckstein told The Georgetowner that the pitch is straightforward: "safe and healthy options" that feel like something you could have made yourself, if you had several spare hours and a stockpot. "Really, you can walk in, just order anything off the menu and feel really good about it," he told the neighborhood paper.
Menu and methods
According to Springbone, the chain leans on whole ingredients with a house mantra of "No seed oils. No refined sugar. No gluten." The broths are made in-house from grass-fed bones and organic vegetables, and the brand emphasizes that batches are cooked from scratch every day.
Local coverage has highlighted just how long those pots stay on the stove. Eater DC noted simmer times described in reporting of up to 36 hours, a schedule aimed at coaxing maximum flavor and collagen into each cup. From there, the broths show up solo, in soups, or as the base for bowls that lean more protein-and-veg than pasta-and-bread.
Neighborhood reaction
Early feedback suggests Georgetown residents are getting used to the idea of carrying broth instead of cold brew. Reviewers say the shop is compact and clearly designed for takeout, but that the health-focused menu fills a gap between salad chains and heavier sit-down options.
The Infatuation describes the Georgetown outpost as a small, grab-and-go stop where you are more likely to snag a quick bowl than linger with a laptop. Opening week drew curious crowds, helped along by promos that had people lining up for budget-friendly sips: PoPville reported on $5 bowls and complimentary broths during the first days in business.
By April 2026, Springbone had doubled down on D.C., with local reporting confirming a Dupont Circle outpost at 1850 M St NW, expanding the chain’s footprint according to The Georgetowner. National coverage earlier in the winter indicated the company is not finished building, with additional locations planned in both D.C. and New York as it grows beyond its Greenwich Village roots, per Axios.
