By Callie Solomon

Before opening Springbone Kitchen, co-founder Sam Eckstein said eating out often meant a similar routine: asking questions about ingredients and cooking methods and frequently not receiving straightforward answers. He said that experience inspired him to create a restaurant centered on transparency and strict dietary standards, so customers could feel confident their food aligned with their preferences.

Eckstein and his co-founder Jordan Feldman launched Springbone Kitchen in 2016 in Greenwich Village. There are currently locations in New York, New Jersey and, most recently, DC. In December of 2025, they opened a Springbone location in Georgetown situated at the intersection of Wisconsin Avenue and O Street. In April of 2026, they opened another in Dupont Circle.

According to its website, Springbone serves “real ingredients” free from gluten, refined sugar and seed oil. The fast-casual restaurant specializes in bone broth, bowls and soups. Eckstein said a core goal of Springbone is to provide “safe and healthy options” for all customers, no matter from which angle they are approaching food.

Eckstein also emphasized that along with their clean ingredients, the restaurant’s bone broth makes them unique. Making bone broth can take upwards of 15 hours, and Springbone makes it from scratch daily. The nutrient-rich broth is then used across multiple parts of the menu, such as in their rice and soup.

Eckstein added that Springbone mimics the health benefits and taste of home cooking. “Generally, home cooking is healthy, so that’s the rule of thumb we always use,” he said.

A customer living in Northwest D.C. said it can be difficult for her to find time to consistently cook healthy meals. “I go to Springbone whenever I need a reliably healthy meal,” she said. “I always find something that tastes good and is good for me.”

Springbone offers a wide array of options, including several types of meat and vegetable bowls, along with smoothies and desserts.

Eckstein said, “Really, you can walk in, just order anything off the menu and feel really good about it.”

A Georgetown resident who visited Springbone during a break between final exams said Springbone stood out from other restaurants in the neighborhood because of its health-focused menu. “It’s healthier than the other options nearby. I don’t eat out that much, so when I do, I just focus on being healthy,” he said.

Springbone Kitchen interior, designed to evoke the feel of a colonial Georgetown home kitchen. Photo courtesy Callie Solomon

“I want everyone in the neighborhood, whether they’re a student, parent with little kids or a retired couple who’s been here forever, to be like, ‘this is my go-to place for quick, affordable, consistent, delicious, healthy meals,’” Eckstein said. “Whether it’s lunch or dinner, delivery, dine-in, takeout—we want to be there for all of those.”