FORT LAUDERDALE | FLORIDA
Las Olas Gets a New All-Day Spot with Worthwyld’s Scratch-Kitchen Approach
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By Eric Barton | Sept. 10, 2025
AUTHOR BIO: Eric Barton is editor of The Adventurist and a freelance journalist who has reviewed restaurants for more than two decades. Email him here.
David Coba made his name convincing millions of Americans that grooming deserved a ritual. Now, the former CEO and co-founder of European Wax Center is betting the same philosophy applies to eating.
His new Fort Lauderdale restaurant, Worthwyld, opens next month on Las Olas Boulevard, and it arrives with the tagline “Food Uncompromised.”
Worthwyld’s bison burger
The premise is whole ingredients, no shortcuts, no butter-soaked indulgences or fryer baskets hiding in the kitchen. Instead, Worthwyld leans on grilled proteins, vegetables, grains, and nuts—scratch-made food built for the everyday Lauderdalian who wants something both quick and considered. Even the sauces are made every two days, and some ingredients are cultivated on-site.
Coba isn’t new to this. Worthwyld follows Myapapaya, the other Fort Lauderdale concept he backed, known for smoothies, bowls, and healthy plates. This time, though, he’s aiming bigger: a 4,500-square-foot space seating 190, complete with a full bar, an open-air patio, and service that straddles fast-casual efficiency and full-service polish.
The grain bowl
Diners can scan a QR code to order, wave down an “ambassador” for table service, or hit a discreet button when they want help—technology as a dining-room convenience rather than a gimmick.
Greek salad
Pancakes with granola and fruit
The menu covers every part of the day. Breakfast means pancakes topped with house-made granola and fresh fruit, or an açaí bowl loaded with organics. Lunch might be a grilled chicken sandwich on ciabatta, layered with mozzarella, arugula, parmesan, and walnut pesto. Dinner could be a seared steak salad, a whole grain bowl, or something from the wrap-and-sandwich section. Gelato from local partner Gelato&Co and bread from Gran Forno keep the desserts and carbs honest.
Worthwyld’s dining room
Inside, the design matches the menu’s ethos: clean lines, earthy accents, and enough greenery to blur the line between dining room and garden. It’s a place meant for both a fast weekday lunch and a weekend dinner with cocktails.
Worthwyld is at 350 E Las Olas Blvd., former home to The Royal Pig, and will serve breakfast, lunch, and dinner daily—until 10 p.m. on weeknights and 11 p.m. on weekends.
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