New York City-based falafel chain Taïm is poised to take over Manhattan.
Founders Einat Admony and Stefan Nafziger have partnered with an investment group spearheaded by Chipotle veterans to plot an expansion.
The chain recently opened its third location in New York, and two more are on the way.
After more than a decade in business, beloved New York City-based falafel chain Taïm is starting to expand.
Chef Einat Admony and Stefan Nafziger opened their first Taïm (pronounced "tah-eem," Hebrew for "tasty" or "delicious") restaurant in 2005. The fast-casual chain stays true to its founders' roots by specializing in Israeli food, serving falafel, hummus, and Israeli salad on pita or as a platter. It also serves a variety of salads, french fries, and other side dishes.
There are three Taïm restaurants operating in Manhattan, with an additional two in the works. The West Village location was the first to open, followed by outposts in Nolita and now, Midtown East, at the Urbanspace Food Hall. The Financial and Flatiron Districts will be the next neighborhoods to welcome the Israeli chain.
Eventually, Taïm will likely expand beyond New York and into other markets such as Washington, DC, according to Restaurant Hospitality. To aid in its expansion, the founders of Taïm have partnered with an investment group spearheaded by Chipotle vets Phil Petrilli and Bethany Strong.
We recently visited Taïm's second outpost in the Nolita neighborhood of New York City. Here's what it's like to eat there:
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