Taïm has been around since 2005, but the trends it has always tapped into — including a fast-casual format and Mediterranean flavors — have finally come into fruition, fueling recent growth.
Israeli chef Einat Admony, pictured, opened the first location with her husband, Stéfan Nafziger, in New York City, in 2005. The second opened in 2012. The two also have two full-service restaurants, Bar Bolonat and Balaboosta.
Taïm is backed by a group of investors, including Chipotle Mexican Grill veteran Phil Petrilli, to help the concept expand.
The group plans to open three locations in New York this year, and then national and potentially global expansion.
The menu features a variety of Mediterranean flavors in mezze “small plates” as well as platters and pitas.
Taïm’s cauliflower shwarma plate, left, and falafel pita
A trio of Taïm salads, from left: Quinoa, kale and spinach salad; falafel salad; and Greek salad
