If you live in New York City and you haven’t been to Taïm, I’m not sure what you’re still doing at your computer. Before you continue reading you need to get a falafel sandwich there (with everything) and a smoothie. Then you can come back and read about what’s going on. Einat Admony, the chef/owner of Taim, Balaboosta, and Bar Bolonat is planning to turn Taïm into a falafel empire.
We’re not complaining. Bar Bolonat and Balaboosta are both good restaurants, but Taïm has some of the best food in the entire city. Admony spoke with Grub Street this week about how she plans to open a couscous restaurant (we truly cannot wait) and about the expansion of Taïm. In eleven years of business and lines out the door at peak times, there are still only two locations. Grub Street asked about this, and Admony said, “That’s what we’re discussing right now. Good things take time. It was very hard at first: We’re not businesspeople, my husband and myself. We are passionate restaurateurs that are really attached to our places. I could’ve gotten very, very rich three years after I opened Taïm. We never cared about that.”
She’s now hoping to “turn Taïm into Chipotle.” She says that now, they’re ready. First comes L.A., and then Chicago. After that, who knows? But, she says, “I love Japan. I want to be in Australia.” My honeymoon is in Australia, and I know they have great food there, but if I see Taïm, I can’t say I won’t get it. It’s worth noting that my apartment is currently a 7-minute walk from one of NYC locations.
She’s doing it at the right time. As we’ve already discussed, Israeli food is absolutely killing it right now. We can’t wait to see what she does next.
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