Teleport to the California coastline at Soho’s new all-day café, West~bourne. The restaurant, which opened earlier this month, takes a holistic approach to west coast living, serving a wholesome organic menu while also giving back to the community.
Owner Camilla Marcus, formerly of Dell’anima and Union Square Café, created the restaurant to bridge the gap between her two favorite cities: her hometown of Los Angeles and Manhattan. Named after the street she grew up on, West~bourne promotes a plant-based way of life. The menu, executed by Amy Yi (of Upland, Jean-Georges), focuses on flavorful bowls, like the “Bay Cities Cauli” with cauliflower and sheep’s milk cheese and the “Over the Rainbowl” with basmati rice and lentil falafel. Breakfast options are also available like the “Malibu Waffle” made with buckwheat and a chia bowl made with rose halva, raspberries, and mint.
The space even oozes California cool in what feels like a mix between a restaurant and a home. The walls are lined with reclaimed wood surrounding an open style kitchen, all sourced from local Los Angeles creatives. The ceramics are also custom for the restaurant by LA artist Robert Siegel. Every decision was made with sustainability in mind. West~bourne utilizes a zero waste approach and sources local, organic produce, including a selection of wines from California.
But Marcus is committed to bringing more than just food to the neighborhood. West~bourne aims to be the ultimate neighborhood hub, bringing together local partners and organizations to redefine “the good neighbor.” 1% of the profits from West~bourne will be donated to Robin Hood Foundation’s nonprofit The Door, New York’s largest poverty-fighting organization that focuses on youth career development. All staff from the restaurant will also be hired directly from The Door, coming full circle. At West~bourne, you can do what feels (and tastes) good all at once.
West~bourne is located at 137 Sullivan Street between Houston and Prince Street. Open 8AM-10PM, seven days a week.
*This story was originally published for Forbes.com.