Traif: “Celebrating Pork, Shellfish, & Globally Inspired Soul Food”

Traif is the Yiddish word for food that does not follow Jewish dietary restrictions and their menu is an exact reflection of that.  Bacon, pork, shellfish, and cheese cover this menu from top to bottom just to name a few.  This small, neighborhood spot is a local favorite so be sure to make a reservation.  The small open kitchen puts out great looking dishes despite the lack of space but this makes for a long, spaced-out meal.

The entire menu is comprised of small plates meant for sharing or you can select the Chef's tasting for $50 per person and you can enjoy great beers and craft cocktails while you wade through the various dishes you ordered.  We started with the bacon wrapped blue cheese stuffed medjool dates.  The preparation was classic but I really enjoyed the red quinoa tabbouleh that served as a colorful bed for the dates.  The Quail 'n' Biscuit was a quail split and buttermilk fried and served with a duck fat drop biscuit with sausage gravy and honey.  The breading on the quail was crispy and flavorful as was the gravy and biscuit; great dish.  The spice-crusted lamb tenderloin was prepared rare and sliced thin almost like a seared tuna.  This was served with a toasted sesame hummus with walnuts and pomegranate.  The sautéed broccoli rabe was a group favorite.  They actually used a tender broccolini with roasted mushrooms and a thick slice of truffled toast topped with a fried egg and aged asiago.

The house-made parmesan spaetzle had a great texture.  It was done with sherried black trumpet mushrooms and an artichoke alfredo sauce.  The Pomegranate braised short ribs was the other group favorite.  Very tender, juicy, and flavorful in a sauce composed of dried fruits, toasted barley, and juniper spice.  Last but not least, the Sautéed sweetbreads.  The sauce was reminiscent of a piccata, this one done with braised artichokes, white wine, Dijon, and rosemary.  The crowning moment of the meal was the bacon doughnuts.  Small, yeast donuts with a light glazing and sprinkled with bacon, served hot with a scoop of coffee ice cream.