candy beets, pancetta, cabra, hazelnuts, blood orange
We’re officially opening this Tuesday, April 13th. Of course, 13 is a sacred number in Judaism, as is bacon, (haha to both), so we figured it the most appropriate day to unveil Traif. In actuality, we just finished up week of training, neighbrohood parties, and friends and family dinners. We think that they went pretty well. So, we are going to take the next few days, address some details, fix a few things, and gear up for Grand Opening. Pork cheeks will be a braising, mussels a steaming, and bacon a crisping. we hope to you see you soon, we hope to make you happy, and we are using every minute until Tuesday at 6pm to make sure we are ‘covered.’ Thanks for all you support, comments, and interest in our humble, little project. Again, I wish that I had more time to spend writing, but your involvement has been inspiring to Heather and I. And, we look forward to interacting more with you, the blog, and bacon!
strawberry-cinnamon glazed pork ribs
Traif's Blog 
April 9, 2010 at 7:36 pm |
oy-good luck! My favorite foods too-getting my girdle ready!
April 10, 2010 at 8:35 pm |
You two are doing something oh so incredible and the food alone speaks a thousand words! Thank you for all the delish eats and yummy drinks last Wednesday at the first of your two “family and friends” events. My friends and I have not been able to stop ourselves from bragging beyond means, which as your sister is a given, and as your Publicist a must, yet as a food patron Traif is something out of this world and no biological gene or business contract could ever place those words and or thoughts on my plate! (pun intended). I wish you a lifetime of success with Traif and know all of your endless hours of dedication to making this restaurant a one of a kind will deliver you the success you both deserve the most! Now let’s all eat some crispy bacon, get lost in a glass of “Red Pearl” and dabble in those delish Red Velvet Mini Cupcakes! Yummy, yum, yummmmmmmm!!!!