Traif Is Where A Jewish Chef Celebrates Non-Kosher Cuisine
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[tw-divider]The Scoop[/tw-divider]
- Traif — the Yiddish word for non-kosher, or forbidden under Jewish dietary law — is the ironically eclectic pig and shellfish-themed eatery by Jewish chef Jason Marcus, bravely parked on the Hasidic side of Williamsburg
- Marcus’s hyper-seasonal menu of tapas-style cuisine ($7-$10 range for small plates) is designed to share; the trip is worth it with dishes like strawberry-cinnamon glazed Berkshire ribs, seared scallops, Hampshire bork belly, cornmeal-crusted soft-shell crabs, and bacon doughnuts (dulce de leche and coffee ice cream)
- The pork doesn’t stop there, chase down your small plates with a Rude Little Pig (lapsang-infused tequila, orange liqueur, and a pomegranate bacon rim). The narrow dining room can get crowded on the weekends so grab a table in the laid-back garden room with views of their lush backyard
[tw-divider]The Restaurant[/tw-divider]
Chef Marcus and his wife Heather Heuser created the menu of shareable small plates to encourage a sense of community, the aspect of Jewish culture the couple loves most. Marcus is equally skilled with non-pork related dishes like his decadent broccoli rabe (portabello mushrooms, truffle toast, fried egg, and asiago cheese)
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