NY’s Beloved Broth Pad Swings Into D.C. Just in Time for Winter | Eater DC

"In Georgetown, a 20-seat fast-casual outpost pours 36-hour bone broths made from grass-fed and free-range bones and organic vegetables, served to-go in lidded coffee cups alongside Immunity (collagen-rich chicken with ginger, garlic, vitamin C) and a silkier Liquid Gold (coconut milk, turmeric); co-founder Jordan Feldman’s favorite is the roasted tomato and Kerrygold cheddar soup, which arrives in a circular cup with a spoon. The other half of the paleo-leaning menu is fork food: composed grain and salad bowls like the best-selling Grandma’s Chicken and Rice powered by a house red habanero hot sauce made weekly in small batches, a Mexican Bowl with chicken thigh, bone broth rice, black beans, corn salad, guacamole, and feta, and a Mediterranean chicken bowl with herbed quinoa and tahini beet salad. Instead of a daunting line of fix-ins, ingredients are kept in back to reduce decision fatigue—customization is still welcome—and seasonal vegetables like Brussels sprouts rotate in; delivery is available, and the hearty dishes work for dinner as well as lunch. D.C.-specific touches include a classy setup with copper pots, brown leather, a wooden communal table, and hunter green “Georgetown Broth Club” caps, plus a grab-and-go freezer of quart-sized, ice-cream-tub containers of frozen soup sold nationally. Sweet finishes include individually packaged granola, brownies, and cookies made with almond flour and coconut sugar, and winter brings a “hot chocolate bone broth” made with grass-fed whole milk, chocolate chips, a spice mix, and a collagen marshmallow; opening promos feature $5 bowls and soup-or-broth combos, followed by a free broth with any bowl the next week, with prices starting at $4.95 for broths, $6.95 for soups, and $11.95 for bowls, and there’s a streatery out front." - Tierney Plumb