Brian and I decided to beat the restaurant rush and celebrate Valentine's Day a day early. Because it is such a big occasion, I managed to con Brian into taking me to Travail, a cutting-edge restaurant up in Robbinsdale.
It was a crazy experience. Never before have I had food in foam form or a reuben that came to me on a spoon. It was delicious, it was fun, and while the price tag was high, it was worth it for the labor and experience.
We showed up a half-an-hour early (they open at 5pm), which turned out to be perfect for securing us first place in line, right before the rush. We took a spot at the bar and were able to look in on the bustling kitchen throughout the service. Actually, one course we had required us to walk through the kitchen, gathering ingredients from cooks. It was like nothing I have ever experienced before.
Here are some shots from our dinner:
Happy Brian (you can see the kitchen a bit behind him):
This was the egg dish we walked through the kitchen for. One guy gave us ham, another added hollandaise, another the English muffin. They finished it off with some sort of magical browned butter powder:
This dish had hickory smoke flowing out of it when it arrived in front of us:
This was their foie gras presentation. Looks odd but it was amazing. Every piece (the edible bits are at the ends of the sticks) highlighted a different taste of foie gras:
The dessert platter. There was cider, creme brule, caramel apple, smore, and a bunch of other stuff I can't remember the name of but tasted really good:
It was a crazy experience. Never before have I had food in foam form or a reuben that came to me on a spoon. It was delicious, it was fun, and while the price tag was high, it was worth it for the labor and experience.
We showed up a half-an-hour early (they open at 5pm), which turned out to be perfect for securing us first place in line, right before the rush. We took a spot at the bar and were able to look in on the bustling kitchen throughout the service. Actually, one course we had required us to walk through the kitchen, gathering ingredients from cooks. It was like nothing I have ever experienced before.
Here are some shots from our dinner:
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Happy Brian (you can see the kitchen a bit behind him):
This was the egg dish we walked through the kitchen for. One guy gave us ham, another added hollandaise, another the English muffin. They finished it off with some sort of magical browned butter powder:
This dish had hickory smoke flowing out of it when it arrived in front of us:
This was their foie gras presentation. Looks odd but it was amazing. Every piece (the edible bits are at the ends of the sticks) highlighted a different taste of foie gras:
The dessert platter. There was cider, creme brule, caramel apple, smore, and a bunch of other stuff I can't remember the name of but tasted really good:
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