Archive for the ‘The Story of Traif’ Category


March 15, 2010

It’s been about two weeks since I last wrote. It seems like only a couple days ago. Opening a restaurant in NYC warps one’s sense if time. One minute, you’re consumed with 2 weeks from now, another minute you’re consumed with 2 days ago, and then the next minute you can’t see 2 seconds ahead of you. Don’t get the wrong idea that any of this is hard. This process could probably be summed up in a 5 page pamphlet… triple-spaced, 24 font.  The problem is that you have to deal with a lot of people. And most of them either: a. are trying to rip you off, b. don’t share your enthusiasm when it comes to trying to open your restaurant asap, or c. a&b. Is there really a need to contemplate chairs or paint colors  or stone slabs for this many hours? Did I fill that application out just right? Did the granite guy pick the right slab? How can I get this government employee to care a little more or pick up the phone? This mental “hazing process” is designed to really make you want to open or really want to disappear to Bali. We’re hopefully about 1 week from being done with renovations and then another two weeks for cleaning, training, tasting, pre-opening, etc. For your dining pleasure, I am going to attach some pictures of the progression of Traif…


Mmmm, Bacon….

February 23, 2010
The old bar with 3 Large Columns

Three large columns and a green polished bar gave the original design a very apartment kind of feel. We removed the columns to open up the space, so people can enjoy an interactive experience with the kitchen and watch as their plates come to life.

I am Jason Marcus, the chef and co-owner of Traif– a restaurant coming soon to Williamsburg, Brooklyn. What is ‘traif?’ What kind of name is ‘traif’ for a restaurant? These are two good questions, and here is one answer. Traif is a hebrew word that essentially refers to un-kosher foods. I am Jewish, although obviously not great at it. So, Traif is a restaurant that celebrates the foods that I love most, which just so happens to be the foods that I am not supposed to eat. At Traif, we will feature pork and shellfish. Do you like bacon in everything, wish that your bowl of moules-frites would never end? Then, you might be very excited for Traif. We are about 6 weeks from opening, so I’ve decided to enter the world of blogging. I’m not sure if there’s anyone out there, but if there is… drop me a line, stay tuned for more updates, get excited for suckling pig confit and king crab bearnaise. We’re coming as soon as we can open, and we’ve got bacon, a lot of bacon!

Looking at the Front Door