What to expect at Travail

  • Article by: KIM ODE
  • Updated: April 25, 2012 - 10:14 AM

Three things to know about Travail: The chefs do it all, there are no reservations and it can be noisy.

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plasticmakerFeb. 23, 1212:50 PM

What a concept! No reservations, no wait-staff, and loud-mouthed bartenders and cooks shouting while you try to eat and talk. Where are we, New York?! No thanks!

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mamazogFeb. 23, 12 2:03 PM

...and that's why there will always be a market for Perkins, Embers, and Denny's.

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frankfurterFeb. 23, 12 8:29 PM

At Perkins, one wouldn't have to wait three hours in a cramped gulag to get tiny bites of fish with mystery foam on them. And still be hungry afterwards.

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susiecueFeb. 23, 1210:47 PM

Ooooh burn! It's not for everyone. You have to be a bit open-minded, and adventurous for such a place. This is a good (fun!) addition for the boring, stale Twin Cities. We saw it as a wonderful, new experience the night we dined there. To each his own.

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