Springbone

The storefront at 1426 Wisconsin Avenue NW sits in the upper stretch of Georgetown’s commercial corridor, past the boutiques and closer to the Glover Park border where the avenue quiets. The space is compact and spare, with clean lines and a counter-service flow designed for the lunch rush. There are no reservations to make and no hostess to greet you. You walk in, read the board, order, and go.

Springbone was founded in 2016 by Sam Eckstein and Jordan Feldman, childhood friends who grew up with their backyards connected in Englewood, New Jersey. As young professionals in New York, they found that eating out too often meant answering vague questions about ingredients with no satisfying reply. Eckstein had been investing in food companies after a stint in banking in China; Feldman had a background in real estate development. They opened their first location in Greenwich Village, and by December 2025 they had brought the concept to Georgetown, making it the brand’s first outpost outside the New York and New Jersey market.

The menu runs entirely gluten-free and is built around two formats: broth and bowls. The broths, simmered from grass-fed bones and organic vegetables for up to 36 hours, come as a cup of Immunity Bone Broth or Liquid Gold, or as the base for soups like Chicken Zoodle and Carrot Ginger. Bowls are the main event. Grandma’s Chicken and Rice is a consistent draw, as is the Grass-Fed Beef Picadillo, which pairs bone broth rice with black beans, pickled turnips, and a cashew white sauce. The Mediterranean Chicken Bowl and Honey Dijon Salmon Bowl round out the protein options. A Build Your Own bowl starts around $17. There are no seed oils in the kitchen, no refined sugar, and no processed fillers. The dessert menu and a small frozen broth jar section round out the offering for those who want to take the broth home.

What Eckstein and Feldman have built is a tightly edited concept that holds its discipline at scale. Batches of broth are made from scratch each day. The sourcing standards that defined the Greenwich Village original are the same ones in place on Wisconsin Avenue. A Dupont Circle location followed in the spring of 2026, the second DC address, but Georgetown was where they chose to introduce themselves to the city. Sam Eckstein said publicly that DC felt like the right fit, and the neighborhood’s density of health-focused professionals and families with specific dietary needs supports that read.

The Georgetown location is built for efficiency. Seating exists but the room skews toward grab-and-go, and the kitchen turns orders quickly. It is open daily from 10:30 in the morning through the dinner hour, closing at 8:30 on weekdays and Saturdays and slightly earlier on Sundays. Online ordering is available through the website and through the major delivery platforms. For a first visit, the Grandma’s Chicken and Rice is the clearest argument for what Springbone does, and a cup of Immunity Broth on the side shows you what the kitchen is built around.