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$75  + Tip/Tax
Wed, 6/3
5:15 PM & 7:45 PM
Robbinsdale

Travail Kitchen and Amusements

Day 1: 5-Course Avant-American Tasting Series

This one-of-a-kind gastropub was named the #4 “Best Restaurant in the Country” by Bon Appétit when it opened a decade plus ago, and while the location has changed (it moved this past February into a stunning three-story space in Robbinsdale), their commitment to a unique experiential twist on fine dining has not. Travail Kitchen and Amusements is the brainchild of Co-Chef/Owners Mike Brown, Bob Gerken, and James Winberg, who were named 2026 James Beard “Outstanding Restaurateur” Semi-Finalists, and they're a strong part of the reason why dining here is an experience unlike any other. Take the ever-changing menu, which features traditional and contemporary culinary techniques, seasonal ingredients, and the whimsy of ideas, continuously evolving in an endless pursuit of the best, freshest, and most delicious ingredients. Signature dishes include pulled mozzarella with truffle, mascarpone, pine nuts, and honey, salmon tartare with french onion whip, seafood boil with shrimp, mussels, crab, sausage, and potatoes, pelmeni (dumplings) with duck and broccolini, and sticky toffee cake. It all sounds amazing, and we are over-the-top excited to visit here and to hear from the Travail trio's right hand men in Chefs Nelson Cabrera and Dominic Sprung. Hope you can join us!

About the Hosts:

Nelson Cabrera

Chef de Cuisine

Chef Nelson Cabrera is a Minneapolis-based culinary professional known for his refined, ingredient-driven approach and leadership within the Twin Cities dining scene. With a foundation in classical technique and a passion for modern, globally influenced cuisine, he has built a reputation for creating thoughtful, seasonal menus that balance creativity with precision.

Dominic Sprung

Chef de Cuisine

Chef Dominic Sprung is a Minneapolis-based culinary professional recognized for his creative approach to modern cuisine and his ability to execute high-level dining experiences with precision and consistency. With a strong foundation in classical cooking techniques, he brings a thoughtful, detail-oriented perspective to every dish, balancing bold flavors with refined presentation.

The Lineup

Separate table requests will not be accommodated at this event. All courses will be individually plated. This menu will be Shellfish, Fish, Peanut, Mushroom & Soy Free. For a list of restrictions/allergies Chef is accommodating, click here.

  1. Smoked Tomato Soup

    cheddar cheese, chef's choice of cured meat, focaccia

  2. Duck Tostada

    duck confit, pico de gallo, chili crisp, crema

  3. Jalapeño Pesto Gnocchi

    pecorino, pickled sun dried tomato

  4. Denver Steak

    demi, romanesco, butter whipped potato

  5. A Classic Carrot Cake

    toffee sauce, candied walnut, whipped cream cheese

Travail Kitchen and Amusements

4134 Hubbard Ave N

Robbinsdale, MN 55422

More Event Info

Dietary Restrictions Accommodation Policy:

Due to the large-format nature of this event, all accommodation requests must be Added To Your Profile, or Emailed To Us no later than 72 hours before the event. Requests submitted after this date will not be accommodated. Additionally, Travail Kitchen and Amusements will only be accommodating certain dietary restrictions/food allergies, and they are unable to make menu adjustments based on distaste for specific ingredients/flavor profiles.

See below for guidance on whether or not they will be accommodating your restriction. Or, if your restriction is not represented below, Contact Us prior to booking tickets for guidance.

  • Vegetarians: There is Pork in Course 1, Duck in Course 2 and Beef in Course 4. Substitutions will be provided.

  • Pescatarians: There is Pork in Course 1, Duck in Course 2 and Beef in Course 4. Substitutions will be provided.

  • Gluten: There is Gluten in Course 1, Course 3, Course 5. Substitutions will be provided.

  • Dairy:
    • Butter: Butter is in Course 1, Course 2, Course 3, Course 4, Course 5. Substitutions will be provided
    • Milk/Cream: Milk/Cream is in Course 1, Course 2, Course 4, Course 5. Substitutions will be provided
    • Cheese: Cow's Milk Cheese is in Course 1, Course 5. Substitutions will be provided. Sheep's Milk Cheese is in Course 3. Substitutions will be provided

  • Shellfish: This menu is shellfish-free.

  • Fish: This menu is fish-free.

  • Eggs: There are Eggs in Course 5. Substitutions will be provided.

  • Peanuts: This menu is peanut-free.

  • Tree Nuts: There is Walnut in Course 5. Substitutions will be provided.

  • Alliums: There is Garlic (Cooked) and Onion (Cooked) in Course 1, Garlic (Cooked), Onion (Cooked), Chive and Red Onion (Raw) in Course 2, Chive and Garlic (Raw) in Course 3 and Garlic (Cooked), Onion (Cooked) and Shallot (Cooked) in Course 4. Substitutions will be provided.

  • Mushrooms: This menu is mushroom-free.

  • Soy: This menu is soy-free.

Handicap Accessibility:

This restaurant is handicap accessible with some limitations. If applicable, Contact Us with your needs to confirm details and ensure proper accommodations if possible.

Have Additional Questions?

Check out Event FAQs or Contact Us for assistance.