Traif: The Temptation of Taboo

Tasteless or tasty? That was the question many were pondering when Chef Jason Marcus, and his girlfriend, Heather Heuser, opened Traif on the border of South Williamsburg's Hasidic community last April. For the goyim among us (myself included), "traif," is the Yiddish word used to describe non-Kosher food, making it easy to imagine how a restaurant which glorifies such ingredients as shellfish and all things pig could create a substantial amount of buzz from the nearby community (not always positive). However, it wasn't Traif's peculiar name, but rather the pedigree of Chef Marcus (Le Bernardin, Eleven Madison Park) that caught our attention and prompted a visit to see whether the restaurant was more than just a gimmick.

Good Luck: Proving Bigger Isn't Always Better

In a city where the prevailing mantra surrounding portion sizes is, "bigger is better," the idea of a restaurant specializing in small plates to share might not be the most prudent decision. Yet that's exactly what Mike Calabrese, Chuck Cerankosky and Chef Dan Martello did when they opened Good Luck in 2008. Originally designed as a wine bar that would offer a limited menu, Good Luck eventually evolved into a full-blown restaurant. Good Luck now serves a promising selection of both original and classic cocktails, homemade pastas and an ever-changing charcuterie plate.

Located in the old Fabrics and Findings space off Anderson Avenue, Good Luck represents just one of the many new and dynamic restaurants to grace the city of Rochester. Living in Brooklyn and working as much as I do affords me relatively few opportunities to return home and visit family. So I often turn to my siblings, both of whom live in the Rochester area, for dining suggestions. Having been mentioned by both sisters and spoken highly of by an old friend in the industry was more than enough to convince me that reservations at Good Luck were necessary.