Springbone Kitchen, the New York bone-broth chain that has been steadily colonizing Washington, D.C., is setting its sights on Logan Circle. The fast-casual eatery plans to open a new location at 1333 14th Street NW, taking over the storefront that previously housed Slipstream, according to whatnow.com.
The Logan Circle spot would mark at least the chain's fourth outpost in the D.C. area. As PoPville reported, a worker was seen inside the old Slipstream space during a walkabout the prior weekend, and that same worker told the outlet Springbone also plans to open a location in Arlington sometime after the Logan Circle debut. PoPville's report additionally noted the worker hoped the Logan Circle shop might open in late January or February, though that timing was not independently verified.
That conflicts somewhat with whatnow.com's own reporting, which states plainly that an opening timeline for the Logan Circle location is not yet available. Readers should treat any specific opening month as unconfirmed until Springbone or the landlord makes it official.
A New York Import Expanding Fast Through D.C.
Springbone Kitchen launched in Greenwich Village in 2016, founded by Sam Eckstein and Jordan Feldman, according to georgetowner.com. The chain opened its first Washington location in Georgetown at 1426 Wisconsin Avenue NW in December 2025, marking its first foray outside the New York and New Jersey market, per the same account. It followed that with a Dupont-area location on M Street NW in the former Roti space in April 2026.
Springbone has also signed on to open an outpost in Union Station at 50 Massachusetts Avenue NE, per whatnow.com's separate reporting on that deal. That report states an opening timeline is not presently available, with the company's own messaging only promising the eatery will arrive in the coming months. The chain's founders have told the Washington Business Journal they hope to eventually open between 10 and 15 locations across Greater Washington.
What's on the Menu
Springbone describes its food as simple, nourishing and full of flavor, built around high-quality ingredients and simmered bone broth, per whatnow.com. The fast-casual chain specializes in bone broth, bowls and soups, and it markets itself as free from gluten, refined sugar and seed oils, according to georgetowner.com's reporting.
Making that bone broth is no quick task. Springbone makes its broth from scratch daily, a process that can take upwards of 15 hours, the same outlet reports. Eater DC has described the broth as simmered for 36 hours and made with grass-fed and free-range animal bones along with organic vegetables.
No details on the Logan Circle location's menu, hours, staffing or construction progress have been confirmed. For now, the old Slipstream storefront on 14th Street sits as the next marker in Springbone's expanding D.C. footprint, with Arlington reportedly waiting in the wings.
