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Read the press release here.

'Paleo-centric' Fast Casual Eatery Brings Bone Broth Bloody Mary to Village

 Springbone uses bone broth as a base for the various dishes and drinks on their menu.
Springbone uses bone broth as a base for the various dishes and drinks on their menu.
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Springbone

GREENWICH VILLAGE — A new restaurant on West Third Street is bringing "paleo-centric," bone-broth-based food to Greenwich Village.

Springbone has been slinging avocado toast with organic seaweed flakes and grass-fed beef broth Bloody Marys since it opened at 90 W. Third St. on May 16.

The restaurant's founder, Jordan Feldman, partnered with a NY chef-nutritionist, Karl Wilder, to develop the menu with an eye to "nutritionally dense" broth-based "combos."

Dr. Cate Shanahan, physician to the Los Angeles Lakers, consulted on the menu as well, a spokeswoman said.