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Oct 31, 2013 12:25 PM

Everything Travail

Speared by another thread I think they deserve their own thread.

Lets hear what you think. Love 'em or hate 'em I don't think anyone could argue they're not the one of hardest working Chefs in the biz.

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  1. I'm not sure how you define that they work so much harder than other chefs. I will say this, they are much better at making it known WHEN and WHERE they are working through coverage by the Twin Cities media than other chefs. But I can't say other chefs don't work just as hard. They sure don't advertise it as much.

    2 Replies
    1. re: Db Cooper

      That really wasn't the spirit of my comment. I would never imply other Chefs don't work as hard. They are always doing something and with as much as they have going on right now I think it’s pretty commendable. North Mpls Farmers Market-PAMP-Umami-Iron Bartender-the new Build out, always innovating and creating. That's not a small task when you have so much going on.

      They get a lot of press because they're great at what they do, put out amazing food and have really good personalities to go with it, especially Mike Brown. The Man clearly has a blast and loves what he's does. People admire that, I know I do.

      1. re: Db Cooper

        Pig Ate My Pizza got turned around from Travail in what, 2 weeks? UMAMI is apparently going to be permanent. They did several pop-ups and special events over the summer. They are handling the majority of the interior work on Travail, down to the tables and such. They have more irons in more fires and do more of the actual day to day cooking than most.

      2. For what it's worth, I was at PAMP on Tuesday (first time ever...pretty darn good) and the Travail boys looked pretty well exhausted. Understandable, given all the projects they have going on.