who, what, where
After being named one of the “Best Pizza Places in the U.S.” by Time magazine, the Travail Collective chef-owners Mike Brown, James Winberg and Bob Gerken have worked to enhance the Pig Ate My Pizza experience with inspired food and beverage pairings, including craft cocktails developed by bar director Nathaniel Smith and a micro-brewery developed with longtime Travail Chef de Cuisine Andy Goettsch, chef/brewer Nate Moser, and chef Josh Disher.
The chefs collaborated with RoehrSchmitt Architecture and Telos on the renovation. The new space, which offers twice the seating of the former Pig Ate My Pizza, features an expansive bar, a take-out area, and family-style dining in a Minnesota-style screened porch area. Garage door-style windows provide open-air dining in warm weather and abundant natural light in all seasons.
ON THE MENU
Our pork-forward menu includes original favorites like the Piggy Pie, Big Cheeser and Diana Ross, as well as a whole slew of new rotating craft pizzas, a build-your-own-za menu with seasonal ingredients, plus small plates, salads, and desserts. Dinner is served seven days a week as well as lunch on Fridays and Saturdays and brunch on Sundays. Pizza and select appetizers are available for take-out. No reservations are needed to dine on the pizza side or at the bar. Ticketed reservations are required and now available for our new six-course Brewer’s Tasting menu dining experience.
beer, wine, & Cocktails
In authentic Travailian spirit, our team uses our culinary expertise to now brew our own signature beers. This new venture allows our chef teams to further curate your dining experience by crafting the perfect suds to pair specifically with our own food. As we work to fire up our new equipment, we will start off by tapping exclusive collaboration brews made with local legends like Surly Brewing Company, Barrel Theory Beer Company, Lakes & Legends Brewing Company, HeadFlyer Brewing, Fair State Brewing Cooperative, Dangerous Man Brewing Company, and Fulton Brewing.
Also new to Pig is our craft cocktail program featuring fan favorites from our Travail concept like the Ron Burgundy, as well as new sippers to elevate your dining experience. On the beverage menu you will also find a curated lineup of wine by the glass, non-alcoholic cocktails, and more.
New Brewer’s Tasting Menu
For the first time ever Pig is offering ticketed reservations for an all-new Brewer’s Tasting dinner! Tickets include a six-course tasting menu developed by our chef-brewers featuring courses like a speck-wrapped shrimp terrine with asparagus, goat and taleggio cappellacci, an avocado and pork taco, salmon rillettes with black garlic, porchetta, and stout ice cream.
We will also offer a chef curated beer pairing to accompany your meal featuring 6-7 of our limited, small batch brews on tap. Beer Pairing Tickets will be available for purchase in the ticketed reservation checkout process. There will also be cocktails, wine, and pints available to order on site when you dine.