Tremendous falafel and other Middle Eastern treats in the West Village from husband and wife team Chef Einat Admony and Stefan Nafziger, who envisioned Taim as a way to reconnect with the street food of Tel Aviv they missed so sorely in the otherwise culinarily complete New York City. Of course, given the metropolitan pedigree of Taim, Israeli street food gets a contemporary, gourmet twist, taking the traditional flavor of falafel to new and exciting heights: the traditional green variety, made with parsley, cilantro, and mint; red, with red pepper added to the mix; and harissa, which incorporates mild Tunisian spices. This strictly vegetarian menu gives vegans ample warning of any dish made with diary or egg products, of course, and everything is fried in 0% trans-fat oils, with only the freshest ingredients going into every dish.

The sandwiches are particularly satisfying, tasty choices, although to get a good sense of what Taim is about, their platters offer an overview of the depth of the chef's craft. The best route for first-timers at Taim is undoubtedly the mixed falafel platter, which uses all three flavors of falafel, complete with hummus, Israeli tabouli, and the requisite sauces. Whatever you order—and you should order plenty—make sure you get a side of the house French fries, which are lifted up to Mount Hermon-level elevation with a stunning saffron aioli that is, alas and to no one's surprise, one of the non-vegan menu items.