Springbone Kitchen answers the gluten question before you ask it. No seed
oils, no refined sugar, no gluten: the kitchen prints those three lines under
its own values, and the catering menu holds to them down to the croutons.
Order for an office and you get to skip the part where you hunt for one safe
tray.
Then somebody in the room says they are vegetarian, and the menu stops
being easy. The trap sits in the rice, and the menu labels every protein on
the way past it.
Two founders who could not find lunch
Jordan Feldman and Sam Eckstein founded Springbone Kitchen in Greenwich
Village in 2016. Feldman came out of real-estate development and Eckstein out
of consumer private equity, and both had spent years in New York failing to
find takeout they felt good about eating five days a week. The restaurants
that called themselves healthy still cooked the way everyone else cooked.
They built the answer around a stockpot. The name points straight at it:
Springbone alludes to bone broth, and the kitchen describes its housemade
broth as the heart of what it does. Two founders picking a stockpot as the
centre of a fast-casual menu is why this one reads differently from every
other bowl shop on the block, and why ordering it for an office takes one
extra minute.
The broth is a base, not a beverage
Most menus that sell broth sell it in a cup, off to one side, next to the
drinks. Springbone sells it that way too. It also cooks with it, simmers soup
on it, and pours it into a hot chocolate.
Count the roles the broth plays on the catering menu and you get four. It
is a standalone hot item, sold across seven varieties. It is the liquid the
rice is cooked in. It is the base under two of the three gallon soups. And it
turns up in the beverage section as a box of bone broth hot chocolate. Only
one of those four roles puts the word broth on the line you are reading.
For an office order, that single fact does more work than anything else on
the menu, because it tells you to read the base line of every bowl before you
read the protein.
Read the base, not the protein
Every bowl on this menu names its protein up front. Chicken thigh, salmon,
grass-fed beef, chili tofu. The protein is the easy part and the menu makes it
obvious. The base is where the information you need is hiding, and the menu
prints it in the same plain type as everything else.
The bowls built on broth-cooked rice
Five lines on the catering menu are built on what Springbone calls Spanish
bone broth rice, or just bone broth rice. Grandma’s Chicken & Rice Bowl
and its separate nut-free build both start there. So does the Grass-Fed
Barbacoa Bowl, which pairs the rice with black beans, pickled turnips and a
spicy verde. So does the Mexican Bowl with Chicken, which adds black beans,
guacamole, feta and corn salad. One of the two BBQ Chicken Bowls carries it as
well, under kale mix, sweet potato, brussels sprouts and corn salad.
None of those names tell you that the rice is not vegetarian. The brand
prints the ingredient on its own site, so Springbone is disclosing it. The
disclosure sits in a line office buyers rarely read.
The bowls built on quinoa and rice noodles
The pattern holds in the other direction, which is what makes it usable.
Every veg-forward build on the menu steps around the rice. The Seasonal Veg
Bowl is quinoa under lemon garlic broccoli, coconut sweet potatoes, kale,
guacamole, pickled turnips and romesco. The Roasted Veg Bowl with Tofu is the
same quinoa build with organic chili tofu on top. The Tofu Noodle Bowl swaps
the grain out for vermicelli rice noodles, marinated cucumber and
pickled carrots. The Kale Caesar Salad Bowl carries no grain at all.
Quinoa also carries the Mediterranean Chicken Bowl, the Salmon Bowl and the
Roasted Veg Bowl with Salmon, so the base is not a vegetarian marker on its
own. Read it as the other way round. If the base is rice, ask. If the base is
quinoa or noodles, you are clear.
The soups follow the same rule, and one of them is the trap
Springbone caters three soups by the gallon, and a vegetarian reading the
list will pick the wrong one.
Lentil soup is the default safe answer at almost every caterer, and it is
the one to check here. Springbone builds it on lentils, chicken bone broth,
sweet potatoes, kale, celery and carrots. The tomato cheddar soup carries
classic chicken broth alongside the Kerrygold cheddar. That leaves carrot
ginger as the plant-based gallon, built on coconut milk, carrot, ginger,
onion, shiitake and honey. The honey keeps it off a vegan menu while leaving
it fine for vegetarians.
Our vegetarian office catering
guide makes the general version of this point about soup stock across
caterers. Springbone is the clean worked example, because the kitchen writes
the broth into the description instead of leaving you to guess.
The broth line splits five to two
Seven broths sit on the catering menu, and ordering broth for a room is
not one decision.
Five come from animals. Classic Chicken Bone Broth is free-range chicken
bones simmered with herbs and vegetables, and Classic Beef Broth is the
grass-fed equivalent. Immunity Broth is chicken broth with garlic, ginger and
vitamin C. Liquid Gold Broth is chicken broth with organic coconut milk and
turmeric. New Roots Broth is a beef broth with garlic puree, ginger and
vitamin C.
Two are plants. Spicy Vegan Broth is a shiitake mushroom broth with garlic,
turmeric and chili sauce. Shiitake Roots Broth is shiitake slow-simmered with
root vegetables, kombu and herbs. Order those two by name and the whole room
can drink them.
The gluten question is already answered
Springbone states that it cooks without gluten, and the catering menu holds
the line in the places where gluten normally survives. The croutons in the
kale Caesar bowls are gluten-free. The penne in the pasta salad is gluten-free.
The oatmeal chocolate chunk cookie is built on gluten-free oats and vegan dark
chocolate, which makes it dairy-free as well.
That inverts the usual office problem. On most menus you hunt for the one
gluten-free tray and hope. Here you get the whole menu and spend your
attention on the vegetarian line instead. Shared serving spoons and a shared
table remain your responsibility rather than the kitchen’s, so read our
gluten-free office catering
guide before you set a buffet up for someone with celiac disease.
What arrives when you order catering
The catering menu splits into sections that behave differently, and the
split matters more than the dish names.
Bowls arrive built. Each one is a finished plate with a base, a protein, two
or three vegetables, a pickle and a sauce. The entree section adds a tray of
beef picadillo, made with grass-fed ground beef, tomatoes, red potatoes,
olives, peppers and warm spices. The sides section carries trays and quarts of
components: organic kale, kale salad with olive oil and red wine vinegar, corn
salad, black beans, and two organic pasta salads with romesco. Condiments ship
as their own lines, including the house hot sauce built on organic red
peppers, habaneros, garlic and white wine vinegar. Then the broths, the gallon
soups, kombucha and seltzer, and a short dessert list of oatmeal chocolate
chunk cookies and a gluten-free dark chocolate brownie.
The brownie is worth one line of attention on a mixed order. It is built on
almond flour, dark chocolate, eggs, coconut oil and coconut sugar, which
leaves it gluten-free but neither vegan nor nut-free. The cookie is the
dessert that clears more of the room.
Which Springbone format fits which office meal
Built bowls suit a team that eats at different times. Everyone gets a
finished plate with their name on it, nothing needs serving, and a bowl that
sits for forty minutes is still a bowl. That covers the desk lunch, the
staggered shift and the day when half the team is on calls.
Trays and quarts suit a table. Buy the picadillo, two kale trays, a corn
salad and a pasta salad and you have a spread people build from, which works
better for a
lunch and learn or a
board meeting where the food sits
at the side of the room.
Broth and soup suit cold weather and a seated meeting. Both need bowls, a
ladle and a flat surface, and neither works in a room where people eat
standing up. A gallon on a table with no serving surface becomes somebody’s
problem within five minutes.
Where Springbone is the wrong call
Two rooms. The first wants a shared hot buffet with chafing dishes and a
carving station. Springbone builds cold and room-temperature plates around
grains and vegetables, with the heat concentrated in the broths and the
gallon soups. Ordering it for a holiday party sets the wrong table.
The second room reads the menu and sees diet food. Organic kale, coconut
sweet potatoes and turmeric broth land differently in different offices, and a
team that wanted sandwiches will say so. Springbone rewards a room that has
already asked for lighter lunches, and it argues with a room that has not.
Our office lunch ideas and
budget-friendly office
lunches guides cover the alternatives when the answer is no.
One more practical note. Springbone cooks in New York, so this specific
kitchen serves New York offices. Teams elsewhere can browse
North American catering or
Mediterranean
catering in New York City for the nearest equivalent.
How to order Springbone Kitchen catering
You have two routes. Order direct through Springbone’s own catering
channel, which suits a small repeat order you place yourself and manage from
your own inbox. Or order through Zerocater, which suits a company order that
needs an invoice, a headcount you can change, and one place to put every
vendor.
Either way, do the same three things before you submit. Count the
vegetarians and name the base you want for them. Decide whether the room is
sitting down, because that decides broth and soup. And say the allergies out
loud in the order rather than assuming a swap, since several house sauces are
cashew-based.
The Springbone Kitchen vendor page carries the
current catering menu, the delivery area and a live quote. Springbone sits
alongside other New York kitchens on the same roster, including
Just Salad,
Global Greens
and Power Bowls,
so you can compare bowl formats in one place.
Springbone Kitchen and Zerocater
Springbone is one of more than a thousand restaurants on the Zerocater
network, and it earns its place by covering a request that comes up in every
office: lighter food that people finish. A bowl menu that is
gluten-free end to end solves a real problem for whoever plans the lunch.
You can order it as a one-off for an event, or build it into a recurring
program. CaterAi takes a headcount, a budget and the
dietary needs in the room and builds a menu across the whole network, so
Springbone can be the whole order one week and one line of a larger spread the
next. For a standing meal program, see
corporate catering. For a single
event with staffing and setup, see
corporate event catering.
How it works covers the mechanics.
If your office runs a mixed room every week, our
healthy office catering and
mixed dietary
needs guides pair well with this menu. New York teams pricing a program
can start from our
New York office catering
cost guide.
Menus change.
Springbone’s catering lineup, delivery area and pricing live on its
Zerocater vendor page, which is the place to confirm
what is available for your date and to request a live quote.
Frequently Asked Questions
What is Springbone Kitchen?
Springbone Kitchen is a fast-casual restaurant founded in 2016 in Greenwich Village by Jordan Feldman and Sam Eckstein, who named it to allude to bone broth. The kitchen cooks in New York and also operates in Washington D.C. The catering menu runs grain bowls, salad bowls, a noodle bowl, seven broths, gallon soups, trays of sides and a short dessert list. Springbone is a Zerocater partner, and its vendor page carries the current catering menu.
Is Springbone Kitchen catering vegetarian friendly?
Yes, once you read the base rather than the protein. The bowls built on quinoa and the one built on vermicelli rice noodles are the vegetarian path, and the kale Caesar carries no grain at all. The trap sits in the rice. Several bowls are built on what the menu calls Spanish bone broth rice, which is cooked in bone broth and reads as plain rice on the plate. The lentil soup carries chicken bone broth as well. Name the base when you order, not the topping. Our vegetarian and vegan office catering guides cover how to brief a kitchen.
Is Springbone Kitchen gluten free?
The kitchen states that it uses no gluten, and the menu backs that up in the places where gluten usually hides. The croutons in the kale Caesar are gluten-free, the penne in the pasta salad is gluten-free, and the oatmeal cookie is made with gluten-free oats. That removes the usual hunt for one safe tray. A shared serving spoon and a shared table are still your problem rather than the kitchen’s, so read our gluten-free office catering guide before you set up a buffet for someone with celiac disease.
Which Springbone broths are plant based?
Two of the seven. The Spicy Vegan Broth is a shiitake mushroom broth with garlic, turmeric and chili sauce, and the Shiitake Roots Broth is shiitake slow-simmered with root vegetables, kombu and herbs. The other five start from animal bones or animal stock: Classic Chicken Bone Broth, Classic Beef Broth, Immunity Broth, Liquid Gold Broth and New Roots Broth. Order by name rather than by the word broth.
What does Springbone Kitchen catering arrive as?
Bowls arrive built, and the tray items arrive as components. The menu splits into an entree section that includes a tray of beef picadillo, a sides section carrying trays of organic kale, pasta salad, corn salad and black beans, a condiment section with the house hot sauce and dressings, the broths, the gallon soups, beverages and desserts. Bowls suit a desk lunch where everyone eats at a different time. Trays suit a table where people serve themselves.
Can you order soup for an office from Springbone?
Yes, by the gallon. The catering menu lists a gallon of tomato cheddar, a gallon of carrot ginger and a gallon of lentil. Check the build before you order for a mixed room. The tomato cheddar carries classic chicken broth and cheddar, and the lentil carries chicken bone broth. The carrot ginger is the plant-based one, built on coconut milk, carrot, ginger, onion, shiitake and honey, which leaves it vegetarian but not vegan. Soup needs bowls, a ladle and a flat surface, so plan the table before you add a gallon.
Does Springbone catering work for a nut allergy?
Read every sauce line first. Cashew runs through several house dressings, including the cashew white sauce on Grandma’s Chicken & Rice Bowl and the cashew Caesar and vegan Parmesan on the kale Caesar bowls. The grain-free granola carries walnuts, cashews and almonds, and the brownie is made with almond flour. The menu does sell a nut-free build of Grandma’s Chicken & Rice Bowl as its own line. Tell the kitchen through the vendor page rather than assuming a swap, and treat a severe allergy as a conversation rather than a menu filter.
What if my office is not in New York?
Springbone cooks in New York, so a team in another metro cannot order from this kitchen. The habit still travels. When a menu leans plant-forward, read what the grain was cooked in before you promise anyone a vegetarian lunch, because stock and broth hide in rice, soup and sauce far more often than in the protein. Browse North American catering for your city, or ask CaterAi to build a comparable bowl lunch from restaurants that deliver to you.
