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Travail: an epic lunch in photographs

The daily edition of charcuterie at Travail
The daily edition of charcuterie at Travail
Kate N.G. Sommers

This week I jumped on the bandwagon and headed to Travail. I had been there once before for lunch, but this visit blew that meal out of the water, with a lunch date that lasted more than two hours. We ordered each course with intention after having finished the previous plate. The only real hurdles were overcoming the four-plate dessert ensemble ($9) and resisting the temptation to order another glass of wine.

 

Travail: an epic lunch in photographs
Kate N.G. Sommers

Somewhere I had read that the beet salad was a real treat and different from any other. I love beets and was impressed to find a new and interesting way to present them. Our plate came with five preparations of the yellow and red tuber, from roasted to powdered, and the use of mozzarella was a pleasant change from the delicious though overused goat cheese pairing.

 

Travail: an epic lunch in photographs
Kate N.G. Sommers

I had tried the agnolotti on my previous visit, and while impressed, I felt inclined to order something new. But our chef-server recommended we try it, as it changes day to day. This day it involved the wonderfully stinky taleggio cheese and apple foam. A lesson learned: Always take the chef's advice.

 

Travail: an epic lunch in photographs
Kate N.G. Sommers

The squash soup. I almost don't know what to say about it. Buttery, savory with a hint of sweet nuttiness? Go there, order this soup, and melt into your bowl.

 

Travail: an epic lunch in photographs
Kate N.G. Sommers

After the charcuterie plate I thought I would swear off meat for the remainder of the day, but following three vegetarian based dishes, I came out of my protein coma and was ready for more. I couldn't have been happier that I did. The beef tartare was a unique presentation, with three savory gelee's that, when added to the meat, created a new and different experience at every bite: salty caper, cornichon, and spicy pepper. The dish also contained a few nibbles of toasted capers--a delicious touch I'll have to try at home.

 

Travail: an epic lunch in photographs
Kate N.G. Sommers

Dessert. My only advice: Order the tasting and let the plates arrive. From a deconstructed cheesecake to s'mores over an open flame, not to mention the daily "fire and ice" (involving a tableside blowtorch and liquid nitrogen), I'll just let the pictures speak for themselves.

Travail: an epic lunch in photographs
Kate N.G. Sommers
Travail: an epic lunch in photographs
Kate N.G. Sommers
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Travail Kitchen and Amusements

4124 W. Broadway
Robbinsdale, MN 55422

763-535-1131


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