Taïm

Falafel doesn’t usually come in different flavors—unless it’s made by an Israel-born chef who’s worked alongside Bobby Flay. At her falafel and smoothie bar, Taïm, Einat Admony seasons chickpea batter three ways: traditional (with parsley, cilantro, and mint), sweet (with roasted red pepper) and spicy (with harissa, Tunisian spices, and garlic). She pairs the terrific falafel with tasty salads like marinated beets, spicy Moroccan carrot salad or baba ghanoush, and three dipping sauces. The smoothies are exotic too—date-lime-banana, kale-apple-ginger and a refreshing raspberry-Thai basil—and can be made with whole, skim, soy or no milk.