Happy 2019 Travailians! Things are really starting to move and shake in the Collective, and we wanted to give you an update on all our latest projects like the construction on Travail 3.0, the new Pig Ate My Pizza brew pub, and the opening of Minnesota BBQ Co.
Below is our latest timeline for each restaurant concept. Please keep in mind that everything is relative to construction timing and these are estimations of when things will happen. We’ve also included a few notes for our Travailian members of when they can expect certain perks/events to happen.
We are officially out of the old Travail space in Robbinsdale (4124 W Broadway). It took 20 chefs and 12 hours to move out of the 10,000 square foot space. Some stuff went into storage for the new Travail, and much went to be utilized in our new temporary home at 1930 Hennepin Ave in Minneapolis. Come on in and visit us starting January 9th for our Umami concept! If you don’t have ticketed reservations, we’ll have a phenomenal bar menu that will also be available as take-out. As far as the old space goes, renovations will begin soon to make way for the new Pig Brew Pub.
Meanwhile, construction is underway on Travail 3.0 in Robbinsdale, and we look forward to bringing you more updates and photos as that project progresses. Framing is going up this week - whoop whoop!
Minnesota BBQ Co. is slated to open this Spring. We are hoping to line up a few pop-ups or events to get some of that juicy Q in your hands in the mean time, so stay tuned and we thank everyone for their continued patience and endless excitement for this project to come to fruition! We’re working closely with our vendors and the city to make sure everything is on point for our grand opening.
And lastly, but definitely not least - all is well at Pig Ate My Pizza. We’ve been scheming up and tweaking some beer recipes for the new brewpub that we can’t wait to share. In the meantime, our Pig crew is slinging that familiar amazing pizza that you know and love, so go get your comfort za while you still can in their current space before they move out in the Spring. And look out for some lunch and dinner specials as part of Restaurant Week in February!