For fast foodies

Tyme co-founder Phil Winser, the restaurateur behind Lower East Side farm-to-table eatery the Fat Radish, says his new jarred-takeout chainlet isn’t a gimmick — it’s part of a culinary tradition.

“Food has been in jars for generations, for preserving and carrying,” he says.

Still, the flavors on Tyme’s allvegan jar menu are for modern palates. Their popular Soba jar stacks pickled cucumbers, tamari-flavored mushrooms and tahini-roasted broccoli upon protein-packed noodles. Tyme’s “original” jar, another top seller, layers honey-mustard beets with green tahini and black rice.

In devising the concept for Tyme with co-founder and former Burger King exec Felipe Hallot, Winser says portability was key.

“It’s about being able to grab something and throw it in your bag,” he says. Winser adds that he was inspired by chef friends who carry their own meals in quart containers.

Tyme’s jarred meals weigh 19 ounces and sell for $10 each. Delivery is available through Grubhub, Seamless, UberEats and Delivery.com, as well as through Tyme’s Web site. The company also runs seven brick-and-mortar hubs — including a new kiosk in Times Square, at Broadway and West 46th Street — where you can return your empty jar for $1 off your next purchase.

Locations throughout Manhattan; TymeFood.com.

Thanks to layers of red cabbage, tomatoes, guac, black beans and brown rice, Tyme’s Mexican jar is loaded with 32 percent of your daily protein and 65 percent of your fiber.