The Westville restaurant chain will be opening a new location at 333 Hudson St. on Oct. 15, making it the fourth and largest location. Known for serving simple but high-quality, all-American lunch, dinner and weekend brunch, Westville is already well-established spot in Lower Manhattan and among the NYU community due to its locations in the West Village, East Village and Chelsea.
Westville’s menu features mainly fresh and classic preparations of various meats and fish such as their Grilled Lemon Herb Marinated Chicken with choice of two sides ($14) and more varied daily specials as well as salads, sandwiches, burgers and hot dogs. The standout feature is the Westville Market, a collection of approximately 20 to 30 vegetable sides prepared in various ways. These vary from simple dishes like sautéed cherry tomatoes, to the more exotic fried plantains with cotija cheese. The daily specials also feature desserts, including seasonal items like pumpkin pie ($7).
Aside from the spaciousness of the new restaurant, it will be the first in the chain to have a full liquor license, allowing the new Westville to accommodate a bar and serve cocktails. The bar will have its own menu that chef Berty Richter is currently planning.
“It’s not a comfort food place, but it’s not, not a comfort food place,” owner Jay Strauss said about Westville’s atmosphere and menu. He painted the wall trim of the new location himself — attesting to the chain’s welcoming and unpretentious style.
The restaurant aims to be NYU student-friendly, so accordingly, the food is moderately priced, with most entrees priced at $14, $18-$22 specials and $7.50 to $13 sandwiches. The dessert menu includes traditional pies and cobblers that cost $7 per serving. Westville provides vegetarian and vegan options such as vegetarian hot dogs and burgers, which may further contribute to its appeal among the NYU community.
Tisch sophomore Matthews Harris enjoyed the burger and salad he ordered at the first West Village location, but found the prices restricting.
“It wasn’t terribly pricey, but it’s not exactly college-budget friendly,” Harris said. “I enjoyed their food, but I’m not sure if I would feel very compelled to go to the new restaurant.”
An inviting atmosphere is important to Strauss. His high standard is reflected in the classic, clean décor, which is still coming together at Westville Hudson, but is already visible in its square layout, mostly neutral color palette and large windows. This welcoming quality may be partially responsible for the chain’s success.
“We feel like a lot of people love our places,” Strauss said about Westville’s expansion. “We have three that are very established.”
“Our attention, long-term, is to continue to expand,” he said. “There may even be one in your hometown one day.”
A version of this article appeared in the Tuesday, Oct. 9 print edition. Ariana DiValentino is a contributing writer. Email her at firstname.lastname@example.org.
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