In what started as a tiny storefront where chef Einat sold her falafels, Taim now has four Manhattan locations with a fifth one in the works. The falafel, made with chickpeas, onion, garlic, cumin, and coriander, pairs well with the tanginess of the kombucha. Plus, if you’re into heat, try their harissa falafels and then take a sip of the bubbly drink to cool yourself down.

Crispy, crunchy tortilla chips are topped with melted cheese, beans, salsa, and your choice of additional fixins like pollo, carne asada, or carnitas and guacamole (highly recommended). Sipping on a cold KeVita Master Brew Kombucha can be the perfect antidote to cutting through the creamy cheese and chips, leaving you feeling refreshed and light after what could have been a heavier meal.

Whether you’re digging into a burrito or bulgogi bowl topped with gochujang pork or ginger-soy chicken, a sip of tart, effervescent kombucha can cut through the intense, spice-filled flavors of the dish. Plus, it pairs well with soy and the spices in the gochujang, a Korean red chile paste.

Unless you’re one of the few blessed with an outdoor area in the city, it’s tough to cook a steak or use your stove in general without making your apartment feel like a sauna. Here’s where the Japanese fast-casual brand comes into play. Enjoy a grilled steak standing up in the restaurant or take it to go and pair it with KeVita Master Brew Kombucha — the slight tartness of the drink will help cut through the fattiness of the steak.

As chef Katie Carey, co-founder of Haven Kitchen’s Sauces says, Indian food goes well with kombucha just like it does with sparkling wine — the bubbles are great with rich, intense flavors. At Inday, everything comes in a bowl, making it easy to enjoy on the go. Try topping yours with sauces like sweet chili, golden curry, or coconut tahini, all of which will pair well with the light fizz of kombucha.

With a foundation rooted in the Hawaiian origins of poke, Chikarashi adds influences from China and Korea in the form of seasonings, which makes this poke place a little different than the others out there. Abate your palate with a sip of sparkling kombucha while enjoying the Sichuan chile salmon to counter the heat, or to balance the soy-based sauce coating the grilled unagi.

While eating hot foods in the summer might seem counterintuitive, in a lot of ancient cuisines, it’s actually believed to cool down your body temperature. With that in mind, it will be hard to resist the aloo bhaji (a potato curry) or one of the kati rolls — griddled flatbread filled with your choice of chicken, beef, cheese, or vegetables. Find their food truck in Flatiron, pick up a dish, and sip on your KeVita Master Brew Kombucha to help weather the heat, both externally and internally.

This vegetarian sushi spot is a perfect match for kombucha and for anyone looking to eat on the lighter, healthier side, which sometimes feels good in excessive heat. Try the red miso starter for some of that umami flavor to pair with the tartness of kombucha, or the Fun Guy roll made of braised porcini, shiitake, and portobello mushrooms topped with a spicy bean and shiitake truffle sauce.

This Upper West Side staple may be known and loved for their smoked fish — think hand-sliced Nova salmon — their caviar is worth a purchase as well. Each bite releases a delicious briny liquid that goes well with the tart, clean taste of kombucha. Plus, you can bring it as part of a luxe, treat-yourself picnic in Central Park.

The information in this article is the opinion of the author(s) and in no way reflects the policies or positions of KeVita. This is not intended to be a substitute for professional medical or nutrition advice.