The city’s Israeli ex-pats and other fans of Taïm’s killer falafel have been eagerly awaiting the opening of the Taim “flagship” store on Mulberry Street. After a couple of months’ delay, chef and owner Einat Admony tells us that the eighteen-seat shop will open in two weeks. You’ll find all of Admony’s classics from the Waverly location, like her rotating list of falafel flavors and sabich, plus some tasty new options. Expect seasonal salads that will change weekly, including a kale salad with roasted almonds, crispy shallots, and pears; and an arugula salad made with black beluga lentils, chickpeas, and feta. You’ll also be able to take a bit of Taim home with you in the form of jars of housemade harissa and preserved lemon.
Later in the summer, Admony will add breakfast (and earlier hours) to the shop’s offerings, with fare like an Iranian green omelette — a frittata packed with herbs like parsley and cilantro — stuffed into a pita with Israeli salads and doused with tahini, hummus, or the mango-based sauce amba. And, in the middle of a heat wave, we couldn’t be more thankful for Taïm’s coolest new menu item: a prickly pear and lemon slushie.
