Discover Takeout Only

The third time was the charm for Mohamed Jamal, who cycled through several business ventures before settling on the perfect one. He first opened a candy store on 17th Street in 1989, which he then transformed into a juice bar, before finally arriving at the space’s current iteration: Rainbow Falafel. Mohamed used the recipes he learned at his grandmother’s knee during his childhood in Syria to create a healthy, Middle Eastern menu. “We stick to all of the old-fashioned, classic foods and never change them, ” Mohamed affirmed, adding that the freshness and preservative-free nature of everything he serves is key to his philosophy. Offerings include the eponymous falafels served in veggie-filled sandwiches and platters, as well as stuffed vine leaves, spanakopita, hummus and other spreads. Impressively, most of the spices and special ingredients are imported, such as tahini from Lebanon, olives from Greece and mango juice from Egypt. To Mohamed, who runs Rainbow Falafel alongside his wife and son, the restaurant’s prosperity is easy to explain — “We are always here and we are always happy. ”

By eating in the restaurant, (Shade Bar on the corner of Sullivan Street) you can enjoy a salad, a sandwich or a selection of crepes with a glass of wine. If you are in a hurry and need a tasty snack, then head to the service window on West 3rd Street for a Crepe to Go.

On more than one occasion, as we walked 45th, a long line snaked out of BentOn, a small takeout eatery. This tiny gem provides authentic Japanese bento boxes to the lunch crowd in Midtown, a welcome break from traditional American fare. When striking up a conversation with a Japanese businessman who had stopped by for lunch, he shared his opinion about the food, saying that he felt it had been modified a bit for American palettes, but was as close to authentic as he had tried in Manhattan. The bento boxes vary per day and are served alongside their specialty drinks.

René Henricks, a longtime inhabitant of the East Village, feels fortunate to have spent decades being able to walk to work. After spending time as a bartender at a Latin American restaurant on East 1st Street, she eventually took over the small space across the way to give her something to do between shifts. The kiosk had undergone many transformations since the 1930s, first as a shoeshine stand, then a newspaper stall, a flower shop, and even a front for a marijuana dealer, before it became Juicy Lucy Juice Bar. Three years later, René opened a second location on the avenue to attract more customers. All of the drinks and açaí bowls are made in small batches on the spot using produce that is delivered daily. “You can’t get fresher juice anywhere else unless you make it yourself, ” René asserted. As such, her regulars continue to return for both the delicious juices and the relaxed, friendly atmosphere that pervades Juicy Lucy. “I have been lucky to watch the progression of families here. ” The kiosk holds sentimental value for many who are accustomed to visiting Juicy Lucy or passing by its corner spot every day. “The East Village has afforded me a nice lifestyle. I’m really grateful to it. ”

Punjabi was the very first business that I stepped into during the summer of 2011, when I first began walking on the side streets of Manhattan. Every time that I was in the East Village over the next few years, I always made a point to stick my head inside and say hello. I worried about Punjabi being able to survive, as the construction on Houston/1st Street was intruding more and more on their space. The deli has been in this location for over 20 years, and was accustomed to having multiple cab drivers lining up outside throughout the day and evening. For quite a while, the street was not accessible to vehicles, but somehow everyone still managed to figure out a way to get to Punjabi and grab some of their award-winning, vegetarian, Indian fare, or simply a cup of coffee and some snacks. The shop’s owner, Indian immigrant Kulwinder Singh, is fittingly referred to by his loyal customers as Jani — an Indian nickname meaning “known to everyone. ”Kulwinder originally left India to work on oil ships and bulk carriers based in Greece, but he landed in Brooklyn in 1980. While finding his feet, he picked up an assemblage of jobs, including a stint as a cab driver. He spent his days navigating the city in search of clients but never failed to drop by his friend’s Indian deli for a satisfying and affordable meal. Some years later, he bought the business with partner Satnam Singh, and he has since upheld its reputation for fast, flavorful food. Amid the hustle and bustle of running a Manhattan deli that is open from early in the morning until late into the evening, Kulwinder remains a devout Sikh, and he reserves two hours a day for meditation. Upon taking over the business, Kulwinder focused his menu on cuisine from India’s Punjab region and made it vegetarian in deference to his religion. Though the menu items on offer change based on seasonal availability, some options are a constant, including the chickpeas and saag curry and the delicious fried samosas piled high with yogurt, hot sauce and onions.