"We dined at Travail and tried their full tasting menu, which included the cellar bar and the upper floor restaurant. We opted for a cocktail pairing as well as a non-alcoholic pairing to accompany our meal. Upon arrival, we were welcomed with non-alcoholic cocktails before being seated downstairs. Our favorite part of the experience was the cellar bar, and we would definitely return for that alone. The menu, including the drinks, was inventive and unexpected, with presentations that were almost overwhelming in a playful way. We enjoyed dishes such as chorizo and octopus tacos, mussel soup, foie gras reminiscent of lime sherbet, and Korean corn dogs, among others. Everything was delicious, making it difficult for us to choose favorites. Travail did an excellent job of making the non-alcoholic drinks just as fun and interesting as the regular cocktails. The menu upstairs featured more traditional gourmet fare, with the vegetables standing out against the meat dishes. While the steak was a bit too salty on the night we visited, it was otherwise perfectly cooked. Our favorite dish was the pig belly served with carrots in a pea soup. The beverage pairings on the upper floor were quite extensive, but we particularly enjoyed a mango carrot juice served in a cup shaped like a flower pot, which was both sweet and delicious. The desserts were equally outstanding, and we struggled to pick a favorite. Overall, the price tag is more reflective of the experience rather than just the food itself, making it well worth it. The service was a bit unclear in terms of payment structure, but we left a tip and cash under a glass. Despite this small issue, we had an exceptional experience and would definitely return to Travail."
