Travail Kitchen And Amusements

Travail Kitchen And Amusements

We opened Travail three years ago with $2,000 in the bank and a purpose—to make fine dining food interactive, approachable, affordable, and a lot of fun. We’ve worked under extraordinary chefs in amazing restaurants. They helped us fall in love with food, with eating, with creating the perfect bite. But most of these restaurants were out of reach for people like us, our friends, and our families. They were too hard to get into, too expensive, too intimidating. When we opened Travail, we created an inviting space where our progressive culinary experience was accessible to anyone who wanted it.  Lamb, Braised and Glazed We had no idea what to expect, we just knew this was our dream job. Over time, our customers became our friends, we got to collaborate with an amazing team of cooks, and national media started taking notice (see Accolades/Press below). So what’s our new vision of nirvana?  We want to progress the Travail concept even further. We will continue with the things we are known for—HACKING fine dining, our attention to detail, and artistically designed cuisine produced and served by our incomparable chefs. The music will still be bumpin’, there will still be shenanigans, the tables will still be first-come first-served, and if you want to throw down in a beer-chugging contest, you will most likely be destroyed by one of us. But, we want to push the boundaries further than we ever have with flavors, textures, plating, and serving. We also want to create an interactive connection with our diners through new table-side techniques–constantly evolving, progressing, and challenging ourselves. Fluke with Hearts of Palm But you had a restaurant… why couldn’t you do that stuff in your old space?  As Travail grew, we realized our environment was a constraint. Our customers were looking for two different experiences (the-coursed-out-tasting-menu experience vs. the-beer-and-bar-food experience) and we couldn’t do both perfectly in one space. So we decided to risk everything and build a new location three doors down the street in Robbinsdale with  two restaurant concepts, Travail and The Rookery, in one building:  
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Travail Kitchen And Amusements

We have a vision for eating nirvana and we need your help to build it. #PrevailTravail Created by Travail Kitchen & Amusements Travail Kitchen & Amusements 1,090 backers pledged $255,669 to help bring this project to life.
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Travail Kitchen And Amusements

TrAVAIL KITCHENCHef’s Tasting MENUTravail serves our chef’s tasting menu. It is approximately 14 – 20 different food presentations with ingredients varying by season and product availability. Though we save a few walk-in seats, guests should purchase a ticketed reservation for this tasting menu.The RookeryA LA CARte Small Bites & Bar ProgramThe Rookery is home to our bar program. The chefs behind our “wiggly bar” serve some serious craft cocktails along with beer, wine, and just about anything your heart desires.The Rookery offers a perpetually evolving a la carte small bite menu with many micro plate options. Currently this bar menu is curated by the current Spotlight chef (more info below). No reservations are needed to drink and dine at the Rookery bar.Also coming out of the Rookery kitchen is a smaller 8-10 course tasting menu crafted by Travail’s emerging chefs. Read more about the Spotlight series and grab a ticketed reservation for this tasting menu. Pig ATe My Pizzapizzas, bRews, and MOREPig Ate My Pizza is a pizza pub experience. On the Pig menu you will find an array of classic neo pizzas, rotating craft pizzas, small plates, and over 16 tap brews (most are local)! All pizzas are available for take-out, but we don’t do delivery.They also serve pizza to the Wicked Wort brewery across the street. Look for their menus and call in to make your order.
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Travail Kitchen And Amusements

As Travail grew, we realized our environment was a constraint. Our customers were looking for two different experiences (the-coursed-out-tasting-menu experience vs. the-beer-and-bar-food experience) and we couldn’t do both perfectly in one space. So we decided to risk everything and build a new location three doors down the street in Robbinsdale with  two restaurant concepts, Travail and The Rookery, in one building:
travail kitchen and amusements 4

Travail Kitchen And Amusements

We opened Travail three years ago with $2,000 in the bank and a purpose—to make fine dining food interactive, approachable, affordable, and a lot of fun. We’ve worked under extraordinary chefs in amazing restaurants. They helped us fall in love with food, with eating, with creating the perfect bite. But most of these restaurants were out of reach for people like us, our friends, and our families. They were too hard to get into, too expensive, too intimidating. When we opened Travail, we created an inviting space where our progressive culinary experience was accessible to anyone who wanted it. 
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Travail Kitchen And Amusements

Their first location had long lines of people waiting to experience Travail. After a couple years, and a Kickstarter campaign, they built a new restaurant across the street and converted the original Travail into a pizza place, “Pig Ate My Pizza.”
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Travail Kitchen And Amusements

Our fourth annual Travail Lakeside Party returns to Lakeview Terrace Park in Robbinsdale to kick off your fourth of July celebrations. Grab your tickets with a special pre-sale discount for our mega Travailian celebration on Saturday, July 1. You can expect killer eats from the Travail Collective, tons of local beer, live music, and more fun for all ages.
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Travail Kitchen And Amusements

Over the years, the concept has evolved. Travail started with an a la carte menu, but now only does tasting menus. Diners get about 19 different courses of food for less than $100. Instead of long lines, Travail sells tickets where guests pre-pay for dinner.
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Over the last few months we’ve made progress—the old building has come down, the foundation walls are poured, and the new building will be up before we know it. We need your help to furnish the kitchen with all of the bells and whistles it takes for us to relentlessly push food boundaries and the dining experience. We aren’t opening the new Travail and The Rookery to repeat history, but rather to create history, and we want you to be the catalyst of our creative freedom.
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travail spotlight seriesChef Benjamin Feltmann has taken over the Spotlight kitchen and is serving Mexican-inspired plates through the rest of April. His menu will take you on a culinary tour of Mexico, bringing street food to his tasting menu. From moles and tortas to ceviche and carnitas. There will definitely be a fiesta happening in your mouth & belly!Tickets are $50 plus service fees per person.We currently have 2 seating times, Wed-Sat.He’ll also serve an amazing a la carte menu at the Rookery bar, no reservation necessary.
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The RookeryA LA CARte Small Bites & Bar ProgramThe Rookery is home to our bar program. The chefs behind our “wiggly bar” serve some serious craft cocktails along with beer, wine, and just about anything your heart desires.The Rookery offers a perpetually evolving a la carte small bite menu with many micro plate options. Currently this bar menu is curated by the current Spotlight chef (more info below). No reservations are needed to drink and dine at the Rookery bar.Also coming out of the Rookery kitchen is a smaller 8-10 course tasting menu crafted by Travail’s emerging chefs. Read more about the Spotlight series and grab a ticketed reservation for this tasting menu. 
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One of Travail’s most remarkable characteristics is its organizational chart, which rejects the standard top-down chain of command in favor of a highly collaborative model. The 27 people working in the kitchen share most functions, switching up between cooking, serving, bartending, scrubbing the restroom floors and every task in between. Everyone in the building (except for the host and five dishwashers) contributes to the menu.
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It’s now two restaurants, housed in a single, wide-open space. Travail, which adheres to a tasting-menu-only format, is to the left. On the right is the Rookery, which focuses on a flurry of what are pitched as micro-plates (translation: barely larger than bite-size portions) plus a cocktail program that’s faithful to the kitchen’s forward-thinking practices.
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TICKET REFUNDS, EXCHANGES, & GIFT CERTIFICATES Can I get a refund OR EXCHANGE MY TICKET once purchased?What about selling or giving away my ticket?No – you cannot get a refund or exchange your ticket. Just like a concert, sporting event, or theater ticket all sales are final. So, please be thoughtful when you make your purchase.Yes! You can sell or give away your ticket. The ticket is yours once purchased. However, we are not cool with selling tickets for greater than face value – in fact it is kind of illegal! Any tickets purchased outside of our ticketing system are at the purchaser’s risk. We can’t help you if you end up with a forgery or some other type of shenanigans.If you sell or give your ticket away please email sales@tempotickets.com with your ticket confirmation number and the name and email of the new ticket holder. Tempo tickets and Travail will not facilitate the re-sale of tickets, you are responsible to do that and must make sure to update the ticket holder information with Tempo Tickets.Likewise if you are purchasing an aftermarket ticket we recommend that you also request that the original purchaser emails tempo ticket your information and passes along their original confirmation number. This will help ensure that you are holding a legitimate ticket.Can i use my gift certificate TO purchase tickets?With our current system you will be unable to use your gift certificate at the time of purchase. However, we ask that you bring the gift certificate with you to your meal and we can refund your ticket purchase in accordance with the balance on the gift certificate. You can also use your gift certificate to purchase your beverages and it also applies to the entire Rookery menu.