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A corner that’s been dark for over a decade has finally landed itself a new tenant.
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Springbone Kitchen is opening a new location at 541 Columbus Avenue, at the corner of 86th Street — the space that was home to 3 Star Coffee Shop before it closed in 2014 (thanks to Jennifer Allen for the tip). According to the now-defunct DNAinfo, 3 Star had been a neighborhood fixture for at least 30 years before shutting its doors. The space has sat empty ever since.Springbone Kitchen is a fast-casual chain that has built a following in New York with a menu centered on bone broths, grain bowls, soups, and smoothies. The brand markets itself on clean ingredients — no seed oils, no refined sugar, no gluten — with an emphasis on better-sourced meats and vegetables.
Photo: Jennifer Allen
The concept was launched in Greenwich Village in 2016 by co-founders Jordan Feldman and Sam Eckstein, who positioned it squarely at the intersection of the bone broth craze and the broader demand for nutrient-focused fast food. The chain has since grown to 10 New York City locations, plus one in New Jersey and one in Washington, D.C., which opened in Georgetown in December 2025.
The menu leans heavily on broth — simmered for 36 hours and made with grass-fed and free-range animal bones and organic vegetables — served in portable coffee cups for on-the-go sipping. Soups, including a roasted tomato and Kerrygold cheddar variety, round out the warm options. On the heartier side, grain and salad bowls come packed with proteins like chicken, salmon, and tofu alongside roasted and pickled vegetables. Best-sellers include the Grandma’s Chicken and Rice bowl, finished with the chain’s own small-batch red habanero hot sauce, and a Mediterranean chicken bowl with herbed quinoa and tahini beet salad.
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Springbone also offers grab-and-go snacks and desserts — granola, brownies, and almond flour cookies sweetened with coconut sugar — along with frozen soups available by the quart.
While the chain shares some DNA with Chipotle or Cava in its fast-casual format, Springbone has moved away from the assembly-line model at its newer locations. Instead of customers choosing from a row of toppings on display, the kitchen puts together fully composed bowls in the back, according to Eater. Customization is still available, but the emphasis is on letting the kitchen’s combinations speak for themselves.
The Columbus Avenue location will be Springbone’s first on the Upper West Side. We’ve reached out to the company for a target opening date.
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