This tiny (3 tables and a small counter) Israeli eatery has a menu glossary for the patrons that don’t know shawarma from baba ghanouj. The majority of the menu items are homemade—try the hummus and stuffed grape leaves. Closed Monday, open Tuesday through Saturday for lunch and dinner.
Forget all those gob-stopping, dry falafels from your adolescent flirtation with vegetarianism—the only thing those have in common with Taiim’s is the occasional chickpea. Taiim’s nutty falafels are made with a traditional Israeli falafel scoop, ensuring that each deep-fried sphere of herb-laden chickpea dough remains light and fluffy after frying. After cooking, the falafel is mashed onto a pita, and doused with tahini-rich yogurt and lively, pink pickled turnips. The result is both crunchy and juicy, and our idea of vegetarianism.
Best Middle Eastern (2012)