Fort Lauderdale

Worthwyld Opens Flagship Restaurant on Las Olas Boulevard with Hybrid Dining Model

Worthwyld has opened its first location on Las Olas Boulevard in Fort Lauderdale, offering a hybrid dining experience that blends fast-casual convenience with full-service hospitality.

Image courtesy of Worthwyld

FORT LAUDERDALE, FL — Worthwyld opened its flagship restaurant on October 2nd at 350 E Las Olas Blvd Suite 150, Fort Lauderdale, FL 33301, Justine Malpica, vice president of operations, told Business Debut.

What to Expect

Worthwyld is designed as a hybrid model that, in Malpica’s words, “marries together the speed and flexibility of fast-casual dining with the warmth and hospitality of full service.”

The restaurant’s philosophy centers on “honest eats.” Malpica explained, “We don’t cook with butter or cream. There are no fryers or microwaves in our restaurant. Everything is made to order and made in-house. We want our community to feel like they can come a few times a week and feel good about what they’re putting in their bodies.”

Breakfast items include shakshuka, eggs Benedict, and gluten-free pancakes. “Our pancakes are delicious and they’re also gluten-free, but you’d never know it,” Malpica said. For lunch and dinner, highlights include portobello carpaccio, whipped feta, bison keftedes, a grilled chicken sandwich, kale and romaine salad, whole grain bowls, and a steak pesto plate that has already become popular.

Technology also plays a key role. “At every table, we have a button,” Malpica said. “If you’re not good with technology, you can press the button and one of our ambassadors will come right over. If you want a low-touch experience, you can scan the QR code to add items or close out your bill. It’s really about dining your way.” Either way, customers can add additional items to their order any time, in any of these ways.

Ownership and Vision

Worthwyld is led by owners David and Melanie Coba. The concept takes inspiration from the team’s earlier Fort Lauderdale restaurant, Myapapaya. “Behind everything we do is the belief that food shouldn’t come with trade-offs,” Malpica said. “You shouldn’t have to sacrifice quality for convenience, flavor for nutrition, or comfort for style.”

Market and Space

The restaurant seats about 120 guests, with 75 seats indoors and 45 on a covered patio. “Our patio is completely covered,” Malpica noted. “No matter what time of day you’re out there, the sun doesn’t touch it.”