The common thread throughout this brilliantly executed mini restaurant/takeout spot is broth. Try it with free range chicken, grass-fed beef, or a combination of veggies. But the fun does not stop here. There are "add-ins" that one can choose including ginger, turmeric, sweet potato, eggs, meatballs and more. The menu also offers further filling food options, but there is always a small cup of broth that can accompany any dish on the side. It can be used as a marinade, poured into the mix of vegetables and/or meat, or, of course, the third option would be to simply drink it down separately. The brains behind this clever endeavor - that opened in the spring of 2016 - are Jordan Feldman and Sam Eckstein who have been best friends since they were five years old and living in Manhattan. Coincidentally, that same year both sets of their parents decided to move to Englewood, NJ where their backyards connected. Sam and Jordan traveled back into the city to attend high school together and then went in separate directions for college. While Jordan studied film at the University of Pennsylvania and went onto a career in real estate development, Sam received a degree in Chinese from Johns Hopkins followed by a job in China in the banking world. Upon his return to the United States, he found himself investing in food companies. When Sam and I were chatting about how they came to start Springbone Kitchen, he said, matter of factly, "Although the two of us took different paths beforehand, we each had the perfect skill sets to bring together to open a food business. " It was initially Jordan's obsession with nutrition and healthy eating that was the spring board for their eatery. He shared his ideas with Sam one day in 2014, asking his advice on certain issues with which he was not as familiar. As Sam tells it, the more he became involved, the more he realized that this was what he, too, wanted to do. He quit his job and decided to "Go all in. " They quickly realized that they were a match made in heaven. "Jordan knew all about zoning, he had the knowledge for how to find the best location, and how to build it out, and I had knew the business end - profit margins, suppliers, production, and how to market. "From an early age, Sam was always passionate about food and dining out. "I was attuned to the restaurant world and always appreciated the great chefs - they have had a strong influence on me. " When he decided to team up with Jordan, Sam knew that he had to meet the standard of the chefs who had inspired him. Then Sam added that it was Jordan who was determined to have those same high standards when it came to healthy eating. "We definitely compliment one another, " Sam stated. Though it had only been open for a few short months when I visited, Sam was eager to discuss how they have recently begun partnering with new businesses to sell homemade products by others in the New York area who share the same philosophy. Some fantastic examples are Matt's Kimchi, Raaka Chocolate, and Pilot Kombucha. After spending a few minutes in the kitchen - observing the process and the ingredients that go into their massive pots of broth - I came away knowing, with certainty, that what people are eating here is filled with love, passion, and the best possible recipes that these two men have concocted. They have done their research and are fully committed to serving healthy, satisfying meals to their customers.
Who doesn’t love a good, healthy smoothie? Fresh from Hell, a very cleverly named Hell’s Kitchen health food restaurant, serves them up, well, fresh. Founded in 2016, this bustling local favorite is known for its acai bowls, smoothies, and sandwiches. From wittily-titled favorites like the Hell’s Kitchen Sink - an acai bowl featuring chia, peanut butter, and granola - to can’t-go-wrong classics like the ham and swiss sandwich, this side street treasure has something for everyone. According to Jorge, the manager, Fresh from Hell was established with one simple goal: “to serve healthy food. ” That goal has clearly been met. Multi-grain bread is always an option, and specials for vegan or gluten-free customers are some of the favorites. Even the Chocolate Lover acai bowl could be considered health food! Fresh from Hell gets its name from the neighborhood and the dedication to serving fresh food. Jorge stresses that “everything is fresh. ” While many similar restaurants pre-make and refrigerate their sandwiches, at Fresh from Hell, “all the sandwiches are made when the customers order. ” Walking into the shop on a hot summer day, I immediately cooled down, and as I soaked in the smell of fresh food and the sounds of the customers talking, I couldn’t help but notice how dedicated and efficient the kitchen staff was. With delicate speed and expert craftsmanship, each bowl, sandwich, and smoothie came out looking perfect, and the smiles on the customers’ faces were a testament to the food's taste and quality.