Their unabashed love for preparing and serving progressive food is obvious and the chef-servers are passionate about what they are doing at Travail. The attention to detail on their menu is incredible, just ask them and they will dive into great detail about the ingredients, prep method and anything else you might want to know about their food.

Along with their ability to wonderfully describe their food, the chef-servers are also just generally rad. We had the pleasure of having an extensive conversation with chef-server-owner Mike Brown discussing his background, the Minneapolis food scene, the outlook for progressive food and other interesting observations he had to share in his short time as a restaurant owner. This fact alone, that one of the owners, who was actively working the line, was willing to take the time to not only make himself available to us to discuss the food and the menu at Travail but also was willing to take the time to have meaningful and genuine conversation with his guests, is something special.