Worthwyld introduces elevated, everyday dining anchored in a simple yet powerful idea: food made with integrity. The restaurant serves made-to-order dishes crafted with clean, natural ingredients in a space that feels as grounded as its philosophy. “At Worthwyld, Food Uncompromised™ isn’t just our philosophy—it’s the heart of everything we do,” says founder and CEO David Coba. “We believe real food should be bold in flavor, uncompromising in quality and rooted in integrity. Every dish is made-to-order, crafted with ingredients chosen not just for freshness, but for the way they make you feel. We’ve created a space where people can feel good about what they’re eating every single day.”
Coba, the former CEO and co-founder of European Wax Center, has long been driven by a belief in quality and experience. Transitioning from beauty to hospitality might seem unexpected, but for him, the two worlds connect naturally. “Hospitality and wellness-driven dining are just another expression of what I’ve always been passionate about: creating spaces and experiences that make people feel their best. Worthwyld is that next evolution. It’s about feeding people well, with real, uncomp
romised food and helping them feel their best from the inside out.”
That purpose-driven mindset carries through every element of the restaurant, from its thoughtfully sourced menu to its design. Worthwyld’s kitchen avoids butter, cream and fried preparations, instead relying on clean techniques and straightforward cooking. “We believe food shouldn’t come with trade-offs. Indulgence shouldn’t come at the cost of wellness,” Coba explains. “At Worthwyld, richness comes from clean, intentional cooking: grilled proteins, vibrant vegetables, whole grains and house-made components prepared in a true scratch kitchen. When you start with real ingredients and treat them with care, you don’t need heavy add-ons to create depth or satisfaction.”
That philosophy extends beyond the kitchen to the restaurant’s partnerships with local producers who share the same commitment to quality and integrity. “Finding the right vendor relationships is critical to delivering on our promise of Food Uncompromised™,” Coba says. “Every partner we work with shares our belief that great food starts with integrity—using only the highest quality ingredients and crafting everything in-house, from scratch. Our collaborations with Gran Forno and Gelato&Co came naturally because they embody the same dedication to authenticity, quality and care that we do.”
The space itself feels like an extension of that ethos: modern yet inviting, minimal yet warm. “We wanted the space to feel sleek and refined, yet approachable…a place where guests genuinely enjoy being, whether they’re catching up with friends, settling in for a focused work session or celebrating a special occasion,” Coba says. “The result is an environment that feels both nourishing and inviting, reflecting the balance of wellness, hospitality and thoughtful design that defines Worthwyld.”
When asked about the future, Coba smiles. “European Wax Center was my baby for just over 14 years. Worthwyld is my new baby. Like any baby, right now she’s learning, growing and discovering who she wants to be when she grows up. I have no doubts that as she continues to grow and develop she will want to be something big and special, just like her big sister, European Wax Center.”
In a city where dining often means indulgence, Worthwyld manages to make mindful eating feel exciting, beautiful and, above all, human. It’s food without compromise, crafted with purpose and served with heart.
The Dish: Homemade Pancakes
Ingredients:
For Pancake
Maple syrup
Banana
Granola
Blueberries
Chia seeds
For Batter
4 cups gluten-free flour
½ tbsp baking powder
½ tbsp Kosher salt
¼ tbsp baking soda
3 tbsp organic cane sugar
2 cups whole milk
4 eggs
4½ tbsp Olive oil
Method:
1. Mix flour, salt, baking powder, baking soda and sugar.
2. In a separate bowl, crack eggs and beat until foamy.
3. Add the oil and milk. Mix until fully combined.
4. While mixing, gradually add in the dry ingredients. Mix until combined.
5. Pour batter onto a hot pan and cook until bubbles form on the top surface.
6. Flip the pancake and continue cooking until golden brown on both sides.
Plate:
Top with granola, banana, blueberries and a sprinkle of chia seeds. Serve with maple syrup.
