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As for the food at Travelle—which is under the care of executive chef Tim Graham, formerly of Tru and other Lettuce Entertain You spots—modernism offers no particular direction, and he admits they tried a number of menu concepts before settling on one that focuses on the coastal Mediterranean, including the often overlooked eastern Mediterranean countries, from Greece to Bulgaria to Turkey. I spoke with him Monday about how he wound up at Travelle and what his vision of the Mediterranean would be.
- Michael Gebert
- The bar at Travelle
How did you arrive at your take on Mediterranean? One has to admit it’s kind of a cliche at this point, or just another word for Italian food.
- Michael Gebert
- Prosciutto-wrapped dates
It’s almost like less is more! You’re also doing something you’re calling “seacuterie.” What is that?
So in the end, how do you think this Mediterranean focus fits in with the midcentury modern design of the building?
