Westville Opens Sixth Location in NYC's Financial District | Food Newsfeed
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Westville Opens Sixth Location in NYC's Financial District

May 30, 2017 Industry News
Industry News

Westville, a vegetable-centric, American fare restaurant, officially opened the doors to its sixth location on May 27 in lower Manhattan at 110 Wall Street. Located in the heart of the Financial District just a few steps away from South Street Seaport and Battery Park, Westville Wall Street offers diners a break from the bustling downtown area with a daily menu of simple and fresh cuisine in a comfortable setting. 

Following the first opening in 2003 in the West Village, Westville has served as an anchor for neighborhood pockets throughout New York City including the East Village, Chelsea, Hudson Square and most recently Dumbo in Brooklyn. With a goal in mind to serve delicious, fresh and affordable food in a warm environment, founder Jay Strauss, along with partners Yaniv Cohen, Matan Hammer, Gee Motzkin, Shai Lochoff, and Idan Peretz; have continuously made Westville the go-to neighborhood restaurant that serves local families, residents, workers, and travelers alike.

“We like to believe that we have an eye for neighborhoods and city blocks in need for what we offer,” says Westville Founder and Owner Jay Strauss. “It's the people of the neighborhoods that make Westville successful and give each location its special charm. We see that potential in the current revitalization of the Financial District and look forward to bringing the neighborhood a dining experience that adds to the thriving community. ”

The 74 seat restaurant creates a bright and airy atmosphere that contrasts the stark buildings on Wall Street. Westville Wall Street sits inside co-working startup company WeWork’s first co-living space, WeLive. The WeLive building brings a new, built-in residential community to Westville and attracts young professionals to the restaurant and expanding businesses in the area.

Design firm Carpenter & Mason designed the interior, which features floor-to-ceiling windows that create a transparent, inviting space for guests to enter. Westville's signature handwritten white and green signs are hung along the windows, detailing the restaurant’s market vegetable options.

The space is composed of an expansive wooden bar with 16 seats, and a casual dining area lined with rustic chairs and wooden tables. For those wanting to experience Westville’s fresh cuisine in a comfortable al fresco environment, seasonal outdoor dining is available inside the pedestrian arcade along Wall Street.

As with all locations, Westville Wall Street’s menu is conceptualized by Jay Strauss, and offers classic, American fare with a focus on fresh, seasonal vegetables. Open for breakfast, lunch and dinner daily, Westville Wall Street aims to serve as a neighborhood staple, offering vegetarians and meat-eaters alike an enjoyable extensive menu.

The restaurant has twenty-one rotating “Market” vegetables available at any point during the day. Market vegetables include Brussels Sprouts with honey dijon, Sautéed Broccoli with garlic, Seared Marinated Tofu and Snow Peas with sesame and ginger.

Shareable “Salads” include the Westville Cobb Salad with grilled chicken, bacon, avocado and  blue cheese; Watercress Arugula with pears and sweet roasted walnuts and Kale Salad with raw kale, marinated red onions, blue cheese, pumpkin seeds, sweet roasted walnuts and dried cranberries.

“Appetizers” include heartier options such as Chicken Tenders with cool blue cheese or hot buffalo sauce, Smoky Mac & Cheese and Corn on the Cob with lime, cumin butter, topped with cotija cheese.

For meat-eaters, Westville Wall Street has a selection of sandwiches, burgers, and plates to fulfill those carnivorous needs. Lunch and dinner provide similar savory options, with the exception of a more extensive sandwich menu at lunch time. Additional “Sandwiches” available during lunch include Grilled Chicken Reuben, Lemon Pepper Chicken Salad and Grilled Cheese on a Portuguese muffin.

“Plates” feature a selection of simple but filling main dishes such as Almond Crusted Trout over organic mixed greens with sliced pears, Beer Battered Fish and Chips and Char-grilled New York Strip Steak.

Homemade Desserts prepared by Pastry Chef Meital Cohen, wife of Westville Partner Yaniv Cohen, are made fresh daily in Westville’s Chelsea location. A selection of cakes and pies include Apple Pie, Blueberry Pie and Chocolate Molten Cake served a la mode. Other options include the Daily Whoopie Pie, Carrot Cake and an assortment of house made cookies.

Brunch offers a selection of sweet and savory options in addition to Westville’s offerings like Fried Eggs Over Turkey Hash with mixed greens and choice of toast, Baked Challah Bread French Toast with strawberries and maple syrup and Homemade Granola with melon and berries.

In addition to the food menus, Westville Wall Street offers a selection of cocktails, beer and wine.

News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.