Travail is the Cirque du Soleil of dining. The adventure lies as much in watching the spectacle as in eating Travail's avant-garde creations. With a culinary laboratory in the center of the restaurant, the boundaries between kitchen and dining room are porous. On a typical night, the music is pumping and the energy is palpable. For the four days a week the restaurant is open, the chefs leave it all on the field while presenting their 14- to 20-course tasting menus. With your bird's-eye view, you'll watch the flurry of tweezers and eyedroppers, right up until the moment the chef who created your dish walks it to your table. In February, Travail introduced a ticketed reservation system, doing away with the mega-long waits. Luckily for you and your guests, now the party is easier to join than ever before.