Absolutely blown away by this place. Came here on a Sunday afternoon the place was empty. Very simple sleek black and white decor. I had no idea what to order, Gila was there, she helped us…
I feel compelled to write this review after eating what may possibly be the best falafel I've ever had. Freshly prepared, lightly fried, topped with cucumbers, tomatoes, hummus and a spicy sauce that…
My sister, friend and I stopped by Gila's for a quick lunch on our first day in the city. The food was awesome but the service alone made it worth the trip. Gila's warm, welcoming and quirky personality …
PURE COLD PRESS IS A VEGAN AND VEGETARIAN-FRIENDLY RESTAURANT LOCATED IN COOLIDGE CORNER IN BROOKLINE MASSACHUSETTS.
We believe that eating seasonal locally grown food is the best way to achieve a healthy lifestyle. All our food is prepared fresh everday and our menu is constantly changing to give you the best the area has to offer.
Since I wrote my first review just a month ago, I've fallen in love with Pure Cold Press.
Their custom salads are pricey – at least 10 dollars – but worth every penny. The ingredients are fresh, creative and delicious. Options include less common items such as lentils, cauliflower, black sesame seeds, pickled onions… I could go on and on. The many salad dressings are also very unique and you can opt for fresh squeezed lemon juice for a lighter salad. Plus, the portion sizes are generous – they really pack the greens into those containers. This is my go-to for a pre or post-workout meal now.
The service has also significantly improved – it seems like they have more staff and it's paying off. The place is often packed, (awesome to see), and they keep the line moving along with fast yet friendly service.
My only remaining suggestion is that they offer salads in real dishes in order to reduce the waste. I saw that they were serving food on plates – why not salads too?
I was so glad to discover Pure Cold Press! Unlike most of the other juice places in the Boston area, Pure Cold Press has an expansive food selection (salads, sandwiches, oatmeal, pancakes, acai bowls, even Belgian waffles). Also, they actually have space, which is a rarity among Boston juice joints. Owner is extremely friendly and really cares about making his customers happy. Definitely returning soon!
Just stumbled on Cold Press as we were doing some shopping in the area. I would definitely recommend grabbing one of there Cold Pressed Juices. I tried "Blue Dream" on a recommendation and I'm glad I did, wow what a delicious cold pressed juice. I even paid for a less inexpensive bottle "NRG" ($7.99) and the owner swapped me out for free to the "Blue Dream" ($9.99) because he was looking to satisfy the customer. The vegetarian options for food made my wife's mouth water. She ordered the Red Lentil and Cauliflower soup and slurped it down within seconds, and enjoyed a Hot Coco to go. Their price point is just on par with other juice bars and places that sell Cold Pressed, except I was blown away how delicious the blend I had was. I would come back again, and again
Even though they are not officially open they are selling juice, some salads in jars, coconuts, and bowls. I've gone to the shop twice and both times the owner(s) were very nice and let me sample some of the juices available .
Grass Roots (all organic) is my current favorite raw juice they offer. I'm drinking for health and taste. I liked all of them I tried. I love raw juice and I'm excited for some healthy options in Coolidge Corner.
They have been slow to open but that's business and I'm not holding it against them. The labels are hard to read on the bottles and I have great vision (I hope the considered this). The interior is what I expected –modern rustic. They will officially open June 22nd (they say). Their hours will be 7am-9pm. I'm looking forward to every thing once they settle in.
ABOUT
Glasserie is located in the former home of Greenpoint Glass Works. The building was erected in 1860 by Christian Dorflinger, an immigrant from Alsace, to house his expanding Glass Factory. The operation included kilns, docking facilities on Newtown Creek, and a production line. The factory itself also included housing for the employees in its wings. This cut glass was so highly regarded that special pieces were requested for the White House collection. In 1882 the factory came into the possession of the Elliot P. Gleason Manufacturing Co, and in 1902 was renamed The Gleason-Tiebout Glass Co. Gleason-Tiebout operated out of the building for years, employing around 300 people. The prints throughout the restaurant are from original glass fixture catalogues (kept safe by the Corning Glass Museum). We are told that divers in Newtown Creek have found some of these original glass fixtures. Gleason-Tiebout continued operations in the building until 1946 when it moved across Newtown Creek to Queens.
OUR FOOD PHILOSOPHY
Glasserie believes in good food. We do our best to find the freshest and most superior product from as close to us as possible. We then manipulate the product as little as possible to achieve the desired result and still honor the integrity of the plant or animal in its original form. We value old recipes from our grandmothers and great grand mothers and bring them to our neighborhood in an approachable way. Our roots are in the Mediterranean and focus is on Middle Eastern flavors and culture mixed in with contemporary techniques.
JOIN TEAM-G
Glasserie is growing quickly and often looking to fill new kitchen and front of house positions. We would love to hear from you !
Please email resume and cover letter to [email protected] to join Team-G.
Chef: Eldad Shem Tov
General Manager: Andrea Graugnard
Kulushkät is some of the best advice we've ever gotten. It literally means 'shut up and eat,' but that's just Grandma's way of saying 'food first.'
Israeli Breakfast or Shakshuka? No need to decide! Come try both! We are OPEN for Brunch at our Prospect Lefferts location @ 11am today! 1137 Washington Ave.
"I was living here for eighteen years, waiting for someone to open a place like this," says Moshe Harizy, a fifth-generation Yemenite Israeli and Upper West Sider. Evidently sick of waiting, he converted his stationery store into Alibaba, a eight-seat glatt kosher restaurant and takeout shop specializing in Yemenite-Israeli cuisine—with a macrobiotic twist. "Six years ago, my father was ill," says Harizy, who helped conquer his dad's heart problem by amending his diet and along the way changed his own. That accounts for the presence of brown rice and black beans on Alibaba's menu, a compendium of Middle Eastern fare like koufta kebabs, baba ghanoush, bourekas, and melawah (lightly fried dough with crushed tomatoes and a hard-boiled egg). He imports spices, fava beans, and fruit nectars from Israel and bakes his own lafah. — Rob Patronite and Robin Raisfeld
ABOUT US
NISH NUSH (Hebrew for snack) offers the opportunity to custom-blend your hummus with a variety of options.
Our hummus & Falafel are made FRESH daily with the best-quality ingredients. Our Falafel is GLUTEN FREE and made-to-order for the best flavor and freshness.
The chickpeas and tahini we use are top of the line and a good source of vegetarian protein and calcium.
על המסעדה:
This is a quick, yummy place to stop and grab a bite while shopping and/or working in the area.
I had the "Red Hot Chili" (whole wheat pita with falafel, spicy hummus, Israeli salad and pickles). It was DELISH!! Everything was served perfectly – not too sloppy or stuffed in or pieces falling out as you bite into it.
I also sampled the Cajun fries – now, as a person who LOVES spicy food, this was cute. If a dish doesn't have scotch bonnet peppers infused then it isn't hot at all in my opinion but for those of you who rarely eat spicy food, this maybe spark the palette a bit.
Beer always goes great but I also had the homemade mint iced tea – very refreshing. Everything came up to $23 (spicy pita, Cajun fries, blue moon beer and iced tea). That's a bit pricy but I guess that's the going rate for the area.
Gazala's Story: Gazala’s Restaurant is the creation of Chef/Owner Gazala Halabi, who celebrates her culinary heritage as an Israeli Druze. Hospitality is a Druze hallmark—guests are embraced and welcomed with a flavorful meal. Says Gazala, “I want my restaurant to be a place to eat Druze food, to sample Druze culture and be treated like family. It is a little slice of my village on Columbus Avenue."
This place is really good. Great place for fast and inexpensive food, snacks usually provided while you wait for your order.
Their falafel is pretty darn good, and their spinach pie is AMAZING. I am seriously addicted! They also deliver quickly and reliably.
Sit by the laminated picture of the Dome of the Rock and enjoy great Mediterranean food.
שעות פתיחה:
Mon 11:00 am – 12:00 am
Tue 11:00 am – 12:00 am
Wed 11:00 am – 12:00 am
Thu 11:00 am – 12:00 am
Fri 11:00 am – 12:00 am
Sat 11:00 am – 12:00 am
Sun 11:00 am – 12:00 am
Taïm is the love child of husband and wife team, Chef Einat Admony and Stefan Nafziger. In 2005, homesick for the favorite street food of Tel Aviv, they heard of a tiny store front available on quiet Waverly place and decided to open their own falafel shop. Relying on her years of international cooking experience as well as her roots, Einat created a menu centered around street food with a gourmet twist. The freshness and quality of the ingredients coupled with Taïm’s spin on traditional falafel flavors give new meaning to the concept of fast food.
Chef & Owner Rafael Hasid
Rafael Hasid (better known as "Rafi" to his friends and regulars at Miriam) is a native of Tel Aviv, Israel and opened up Miriam Restaurant in 2005 after graduating from the French Culinary Institute in 2001 and working as a chef in Le Pere Pinard and Yamamoto's in NYC.
Rafi named his restaurant after his mother, who still resides in Israel but makes the trip out to Brooklyn every year to spend time in the restaurant. Every year Rafi hosts a "Biblical Feast" menu where he celebrates the back-to-earth philosophy of eating simple, and uses quotes from the bible in the specific instances where the foods were mentioned.
Israeli Cuisine
At Miriam Restaurant the cuisine is uniquely, distinctly Israeli. Our menu is seasonal, and all of our beef is grass-fed, and many of our ingredients come straight from Israel. Yet what exactly is Israeli cuisine? Truthfully, to enter the subject is not unlike entering a sea by foot and feeling a sudden deepening. Unlike French food, Chinese food, Italian food, one does not unfold the menu at Miriam with a set of associations firmly in the mind. In truth, there exists no single dish, no single style of preparation that one might call uniquely Israeli. And yet this lack of identity is its identity, its beauty.
A bi-product of the cross-pollination that accompanied the gathering together of Jewish people from around the globe, one might say that, in itself, Israeli cuisine is as close to a true world cuisine as exists. When citizens arrived after World War II, each group brought a tradition of culture and cuisine as set in its ways and one of a kind as a river. And yet suddenly something different was happening around these peoples. They were breathing different air. There was a new climate and a new terrain. Things like figs, thyme, marjoram, and pomegranates were growing in their outlying fields.
Bound by a new common ground and also by a tradition of kosher, foods from Eastern Europe and North Africa began rubbing shoulders, mingling, conversing. Interactions occurred with traditional Middle Eastern dishes. As might be expected, friction was produced. We might say that there were two competing impulses: the new Israeli people felt a desire to preserve their particular identities and also a desire to forge an entirely new one. It is from this dual parentage that evolved and continues to evolve what we must call contemporary Israeli cuisine. It is from this heritage that Miriam Restaurant springs.
Hummus Elite was founded on the idea of comfortable prices for healthy dishes without compromising quality, freshness, and service for its customers. Based on the typical Israeli style with a modern twist, Hummus Elite holds strong ties to its Mediterranean origin. With a growing demand for greater selections, Hummus Elite has decided to expand its variety of dishes while still retaining its original concept. In addition to dine-in service, we provide delivery, pick-up orders, and catering.
At Hummus Elite we use only the best ingredients, including organic produce and eggs. Our Hummus is freshly made several times a day with the highest quality imported spices, with no preservatives added. Freshness and quality are of great importance, and our chef creates dishes that revolve around the produce that is in season. Our menu offers many vegetarian dishes as well as some vegan ones. Low in calories and cholesterol, and suitable for people with diabetes, our Hummus is a great option for those looking for a tasty yet healthy meal. Whether you’re looking for a quick business lunch or a nice relaxing dinner, Hummus Elite will be glad to accommodate you.
Giyora Malka
Owner and Executive Chef Giyora Malka was raised in a small Israeli village on the Mediterranean coast, where he was exposed to a rich variety of cooking traditions including French and Moroccan influences. From an early age, Chef Malka was surrounded by food and the love of cooking, and always enjoyed creating food for the pleasure of his friends and family. While visiting New York during a break from Business School, his then close friend and now wife, knowing his true passion, registered him to the French Culinary Institute in New York. After graduating he worked in two of New York’s finest restaurants – Union Pacific and Sushi Samba Park, where he eventually became a Sous-Chef. He later taught cooking classes and assisted in recipe development for restaurants. Chef Malka brings to his restaurant a refreshing style of cooking that is influenced by Mediterranean and Middle Eastern cuisine.
Shlomo Cohen
Owner and manager Shlomo Cohen has always been passionate about opening his own restaurant. While he owned his own business for 20 years, he always wanted to be a part of the food industry. Meeting Gioyra Malka 15 years ago, not only resulted in a close friendship, but also planted the seed for making his dream become reality. Familiar with Englewood’s demand for more Kosher restaurants, Shlomo came up with the idea of opening a restaurant that suits not only the needs of the local community, but also the growing need for healthier and affordable cuisine.
Is Kosher Food Better?
In recent years, consumption of kosher food by non-Jews in the United States has risen. The reason is health consciousness and a general perception among the American public that kosher is healthier and is in some way "better" than non-kosher food. This movement is helped by the recent trends toward greener, cleaner eating among Americans
Eating Kosher for Health Reasons
Recent trends show that many Americans are going kosher. The switch, however, is not religiously motivated. Instead, many people are finding their way to kosher eating because of the health consciousness that it promotes. According to a survey done in 2008, of those who buy kosher regularly, 62% buy kosher for its quality, and 51% do so out of a desire to purchase healthier food
"I LOVE, LOVE, LOVE Murray's Falafel! Their food is so fresh, delicious, non-greasy, and addictive. I usually order the falafel pita with a side of extra falafel balls. When I consider sharing some, I say to myself, "I'm not sharing my balls!!" Seriously, the food is so delicious. :)"
Sunday: 11:00 AM – 10:00 PM
Monday: 11:00 AM – 10:00 PM
Tuesday: 11:00 AM – 10:00 PM
Wednesday: 11:00 AM – 10:00 PM
Thursday: 11:00 AM – 10:00 PM
Friday: 11:00 AM – 3:00 PM
Saturday: CLOSED
בקורת:
I ordered large carrot salad, cole slaw, cucumber and eggplant salads. They came in pint sized containers and charged $12 each. The total for the 4 pint sized containers came to $56. Rude manager. It is a complete rip off and I can't imagine how they stay in business.
ChikChak Food Truck takes authentic Middle Eastern cuisine, and brings it right into your neighborhood. We’ve got the same Kosher menu you’ve come to love, but with double – no, triple – the convenience.
We’ve scouted some of the best locations in the city to set up shop, and you can track our progress online through your smartphone, computer, or other device. But it gets even easier to dig in: ChikChak Food Truck offers catering for events of any size. You’ll never be without your falafel fix again.
Follow along on social media as we post location updates, action shots, and tales from the mean streets of Boston. We’re on a noble mission to spread ChikChak across the city – won’t you join us?
I was hesitant to try Rami's because of the other Yelp reviews, but my brother and I gave them a shot today.
Let me just say, the kebabs and falafel are mind blowing. So, so, so good! It's as good as any falafel that we've had in Israel, if not better. The kebabs are moist and flavorful.
We ordered Rami's special, so we got a sampling of falafel, kebabs, shawarma, humus, pita and Israeli salad. The pita was hot and fresh, the humus was delicious and the shawarma was well seasoned. We also tried the Moroccan cigars which had a crisp exterior and moist, spicy beef filling. I could probably eat those three times a day. The salad provided a nice cool balance to the mix.
After ordering and eating our meal, we went back to try the baklava and were not disappointed!
The line was long, which should be expected with a good food truck. It seemed pretty clear that everybody knew where to find the best food. The wait after ordering was average. If you're planning to just pop over and grab something quick to go, it's not going to work out for you. It was probably about 20 min. from the time we got in line to when we had our food handed to us.
The prices were reasonable. This isn't McDonalds, it's authentic Israeli cuisine. Expect to pay a little more, but expect to get your money's worth. Anybody who's eaten at a kosher restaurant knows that Rami's pricing is very reasonable.
If you go to the Powder House Square location, there's plenty of space to lay out a picnic blanket or sit on park benches.
Overall it was a great food experience. If we're ever in Boston again, I know that we'll be visiting Rami's.
Enjoyed a variety of items from this food truck at the SoWa Food Truck Court. Shawarma in a pita, Moroccan cigars, and falafel balls with hummus. All were delicious and well made. Reminded me of the cuisine from my recent trip to Israel. Everyone should definitely try and track down this food truck wherever it may be in greater Boston!
Ben’s New York Kosher Delicatessen Restaurant & Caterers
We Cure Our Own Corned Beef, Our Chicken Soup Cures Everything Else!SM
Ben’s is a family-owned and operated restaurant & delicatessen that has been serving up the finest authentic New York Kosher delicatessen and eastern European comfort foods for more than 44 years. Customers love Ben’s homemade soups, hot pastrami, fresh-cut cole slaw, baked knishes and crunchy all you can eat pickles. All of Ben’s soups, salads, sandwiches and dinners are freshly prepared. Ben’s has seven convenient locations: Three on Long Island in Carle Place, Greenvale and Woodbury, and one each in Midtown Manhattan; Bayside, Queens; and Scarsdale, NY; and Boca Raton, Florida with free delivery service available to many communities near the stores.
“Blame it on love. And his mother.”
When most of the tots his age were making messes in the sandbox, pastry genius Ron Ben-Israel preferred to observe his Viennese mother’s culinary magic as she whipped egg whites into frothy meringue or transformed flaky crust into ethereal apple strudel. “I was enchanted,” he gushes. “Watching a fruit reduction become a gelée was fascinating. But I certainly wouldn’t have guessed that the art and science of baking would become my life’s passion.”
Passion, indeed. Ron is fervent when he talks about baking and creating his extraordinary confections. His dedication to his art is both reverent and joyful at once: Each time he fashions a cake—and he’s designed thousands of stunning, one-of-a-kind gateaux in his career—he’s as thrilled as he would be if it were his first masterpiece. As Ron cheerily observes, “Each cake is like a performance—my team and I feel like we are attending countless opening nights every weekend.”
Ron certainly knows about opening nights: A former dancer, he fell in love with a chocolate-maker while on tour in Canada, and with typical resolve, he traded in his ballet slippers for a whisk and a spatula. Fortunately, the discipline he had acquired during years of scrupulous training and a rigorous performance schedule—and during his military service in the Israeli army—helped him as he pursued his new vocation. Like many aspiring chefs, he traveled to France and apprenticed in Cannes, Beaujolais, and Lyons.
Ultimately, New York provided Ron with the most exhilarating and challenging stage for his culinary visions. His artistry has become legendary and he has truly become America’s cake maestro, the wizard and darling of the industry. “I had originally gone to fine art school to study set design, but then dance took over. And now it’s fondant and cake. I am so pleased that the kitchen and I found each other. I’m where I was meant to be.”
And so today, the master confectioner choreographs in sugar. His specialty and wedding creations are consistently featured in national periodicals, including Martha Stewart Weddings, Brides Magazine and New York Magazine and are also prominently highlighted in books, such as Vera Wang on Weddings. Curtain up!”
Imported coffee
Checkout our various tyes of imported coffee.
Great Music
Our DJs will entertain you like never before.
Finest Cuisine
From Italian to Tex-Mex, you will find all types of food
Nice Staff
You will never forget our smile and professional attitude.
When my husband and I were in the East Village to see an off, off Broadway show, we happened across this eclectic eatery called Spiegel. We both loved the choices of interesting international dishes. I had the fish tacos which were excellent, with two big pieces of Mahi. My husband had the Tunisian sandwich which is a creation of marinated tune, chick peas, potatoes and harissa. He described it as tuna with layers of flavors and textures. We will be coming back the next time we are in the neighborhood.
Maoz Vegetarian is a fast service restaurant serving authentic falafel and freshly made vegetarian food.
When it comes to falafel, we are world experts. For over 20 years, we have been continuously working on perfecting our product to offer the best tasting nutritious meals to our customers worldwide. And we keep on getting better. With more than 15 signature salads and sauces made with the finest ingredients from local farmers and purveyors, we are always on the lookout for the best quality ingredients available.
Why do we call it a vegolution? Well, we're the perfect combination of nutritious and delicious. But don’t take our word for it. Once you’ve tasted our food, you’ll get it. And you’re always welcome to come back for more…
Maoz Vegetarian is a fast service restaurant serving authentic falafel and freshly made vegetarian food.
When it comes to falafel, we are world experts. For over 20 years, we have been continuously working on perfecting our product to offer the best tasting nutritious meals to our customers worldwide. And we keep on getting better. With more than 15 signature salads and sauces made with the finest ingredients from local farmers and purveyors, we are always on the lookout for the best quality ingredients available.
Why do we call it a vegolution? Well, we're the perfect combination of nutritious and delicious. But don’t take our word for it. Once you’ve tasted our food, you’ll get it. And you’re always welcome to come back for more…
טעם מהשטח: The falafel are very fresh and the salads are very good.
בקורת:
Guys,
The chicken shawarma is some of the best I've ever had. Their produce, specifically the tomatoes they put on their pitas, are always fresh. And I don't know what their hot sauce is — it's super unusual — but I have regular cravings for it. The pita is fine, but I'm weird and usually just eat everything INSIDE the pita and toss the pita, anyways.
It's also the best deal in this part of town. You should remember, however, it's cash only and there's no ATM inside!
I have literally passed by this place for over a decade and have never stepped in…until the other day.
A co worker decided to treat me to lunch and I was craving falafel, so we came here.
The two men working behind the counter were super friendly and my falafel was created very quickly. I also added cauliflower on top of it to make it really tasty. Because I'm a glutton, I also asked for a baklava as well.
My coworker handed them his card to pay, but alas, it was cash only! Fortunately I had cash, so nothing was lost.
When we went back to the office to eat, I ate the Falafel, but I must say it was pretty underwhelming. Maybe because I'm comparing it to Maoz (which makes my stomach hurt, so no more of that), but the sandwich was pretty dry. The pita was thin and overall it was just okay. The baklava was super dry, like the honey just evaporated.
I might come back and try them again…but not for a long while.
Value for money. Super fresh falafel Nicest people. Smallest restaurant EVER! Say hello to Jamal. Discuss Syria and what is going on there. Enjoy home made freshly fried falafel. Super crispy fresh salad. Spicy dressing. And a lovely warm pita. $4.50? Insane! This is a beautiful fun worthy and interesting experience. Go now!
חוות דעת על המקום:
has a super whipped, creamy consistency to it that pairs well with the more well seasoned food. Had the chicken tabouleh and it was superb. The staff is high energy but down to schmooze when its not as busy. The owner, Ronnie, is super passionate about bringing good service and making you feel at home. Kosher/Halal friendly! Would recommend
Really calm and casual spot with charm.
Nice for a date or outing with small group of friends. Was there for early dinner Saturday post Broadway show. Small staff was very busy but managing to keep waits reasonable.
The hummus was great, and my date had soup for starters which she really enjoyed.
She had chicken and couscous and I had the Moroccan fish and couscous. Both dishes were in a stew type sauce. I asked for low spice version of the Fish, but it was still quite spicy yet tasty. The hot apple cider with brandy was a highlight for me. Desert choice limited but we still found something to share which we enjoyed, was similar to Turkish delight. Just to note, they have a very limited bar and the food is Kosher but no less cool or interesting. Overall we enjoyed it and would come back again.
Great restaurant in Hell's Kitchen with many vegetarian options– mostly vegetarian and vegan with some meat available. Really good & smooth hummus here! Tons of different types of hummus- plain, chickpea, tahini, mushroom etc (basically the same base hummus with different toppings). The hummus platter is great for sharing.
I love that they serve warm fluffy whole wheat pita as an option!! Much better than plain white pita. The whole wheat pita was very soft and yummy. They don't serve a lot at a time so you have to keep asking if you want more.
There is a variety of salads, entrees and a "tapas-like" options where you can pick three different items. Really good selection of clearly-market vegan options! I had the falafel, cauliflower (AMAZING) and tomato/cucumber salad.
I would recommend hummus kitchen for a healthy plant-based meal. The restaurant was nice with a good atmosphere. Not overly crowded either. Service and prices both acceptable.
Situated in the heart of Greenwich Village in New York City, Mamoun’s Falafel has been serving high quality Middle Eastern Food since it first opened its doors to the public in 1971. It is the oldest falafel restaurant in New York and one of the first Middle Eastern establishments in the United States.
Family owned and operated since the beginning, the restaurant is now part of the history and culture of the Village. Its tradition extends to serving the likes of many famous musicians, actors, and other celebrities. There is an energy and flare to the place that cannot be captured in words. Whether it’s the tiny “hole in the wall” charm, the high paced/ high volume energy, or the dynamic clientele, going to Mamoun’s for a falafel can transform a meal into a unique dining experience. Through the years, we’ve been featured on the food network, travel guide channel, and many newspapers, magazines and books.
What sets us apart from other Falafel restaurants is our rich tradition and history as well as our commitment to excellence. Our philosophy is simple: authentic Middle Eastern Cuisine served in a traditional environment. Everything we serve is made from scratch using only the freshest natural ingredients, the finest imported spices, and our signature recipes.
So come down and visit one of our locations. Whether it’s our flagship restaurant in Greenwich Village, our East Village location, our New Haven “sit-down” restaurant, or our newest spots in Hoboken, New Jersey, and New Brunswick, New Jersey, you are sure to get the same high quality food, fast service and budget prices.
And remember, accept no substitutes. Although many have tried to imitate us, there is only one Mamoun’s Falafel.
If it doesn't say Mamoun's, then it's not Mamoun's!
Falafel sandwich with hummus. It's worth the extra dollar, even though you might be thinking "Why would I load up on more chickpeas?" You can tell they don't skimp on the tahini, and it has the perfect level of saltiness. Their hot sauce also makes a great gift for those loved one who really love their eggs spicy. We're talking lip-chapping, tear-inducing levels of harissa. It's heavenly.
A small place but with a big heart
Once you tested the food it will linger in your mind
I am proud to say that I am not authentic, but I am original .
I say so because I believe that the second generation should be
better then the first.
What I believe in fusion. Adding the goodness such as ginger, flax seed,
soy, oats, and the abundance of herbs and spices of other nation infused
with the flavor of Middl Eastern cuisine
I nominated Azuri to become a servant to the community, by showing
care and hoping that you will notice my intent.
Add .50C for take out orders