Stephanie and I visited Travail some time back. I am so late in getting this post finished, which is very bad, because this was the most fun and interesting dinner I've had in a long time. We had been talking about going forever and finally picked a date and went for it. Since neither of us are much for waiting, we made sure to arrive somewhat early, around 6pm I believe on a Friday night. We were seated right away at the large communal table in the middle of the room. Later on, by the time we left I noticed a few groups of people waiting, but not that many really.
We decided to go with the smaller tasting menu of 8 items. We did not think we would be hungry enough for the full tasting menu, but I suppose they would adjust the portions accordingly.
First to arrive was the antipasto plate with three items. First, a tiny monte cristo sandwich with tomato powder underneath, beets with house cured meats and in the bowl, white beans, salami, green beans and olives with a puffed crisped, ravioli. The antipasto salad had great tomato flavors. I'm not bananas over beets, so I did not love those. I did try one though! The monte cristo was very fun. I could not detect much flavor form the tomato powder.
Up next was the pork rib with olives, jalapeno celery, and garlic salt. The pork was so tender and juicy. I hope they have this on the menu next time I go back.
Next, was a creamy mushroom soup. This had a very rich flavor and was one of my favorite courses. I think there were a few different types of mushrooms i it. I'd go back just for this soup!
This is the angolotti with egg and Tabasco powder. It was kind of like ravioli with egg inside.
This is the scallops with potato and grapefruit, sliced jalapeno and red pepper and tarragon jelly. The tarragon and red pepper jelly added the flavor to the potato and scallops.
This is the chicken four ways course. There was chicken soup in the egg with tiny round noodles, chicken boned and re boned on the standing leg, a poached chicken cube and crispy chicken with celery to the right.
Here is the pork rib with radish, cauliflower and balsamic reduction. The short rib was very tender and the balsamic reduction added more flavor to the meat, though it was strongly flavored, so you did not need much of it.
An orange flavored root beer float with snicker doodle cookies. The float was very rich and creamy. The starter for the make your own dippin dots are on the left.
The dipping dots were very fun! They have you make the ice cream with dry ice. You drop the milk from the squeeze bottle into the bucket and later on they came by and dumped it out onto the last dessert plate after a few minutes.
The grand finale was the huge dessert plate. Starting on the left is the croissant with lemon and salt, coffee drink, pumpkin pie with cotton candy, a caramel apple and then the finished dippin dots with a brownie and fruit loops. Stephanie liked the coffee drink a lot. I think my favorite was the pumpkin pie with cotton candy. The meringue was very rich and creamy.
There was also a fun Pop Rocks course that was difficult to take a photo of. They basically had you get a spoon ready and they dropped these popping bits onto it and you put in in your mouth, still popping. The rocks had a bit of a vanilla flavor. It was very fun as you had smoke from the dry ice coming out of your mouth and nose. The course did not have a lot of flavor, but it certainly was fun!
The service was quite good. There was always someone bringing out the next course or checking on water or beverages. It is a very team-oriented serving atmosphere and quite casual, which was fine with me. We had a great time and I can't wait to go back soon and take other people.
Travail
4154 W Broadway Ave
Robbinsdale, MN 55422
(763) 535-1131
www.facebook.com/Travailkitchen
