North Loop’s Graze Food Hall by Travail (formerly Graze Provisions + Libations) already boasts several James Beard-nominated chefs under one roof, but why stop there? Three new concepts from well-known Twin Cities restaurateurs are coming to the food hall: Umami by Travail, Tixtli by Nixta, and Caja Fried Chicken by the chefs of Alma and Brasa.

Courtesy of Graze Food Hall by Travail
Opening today, Umami by Travail is the first of the new vendors to be available in the food hall. Umami dates back to a 2013 pop-up concept by the Travail team that explores the flavors of Asian street food—this iteration will remain largely the same, plus dumplings by Saturday Dumpling Co. The menu will also feature egg rolls, choose-your-own sushi oshizushi bites, fried rice, and more.
“Umami by Travail has become one of our favorite pop-up ideas at Travail,” says Bob Gerken, Travail chef/owner, in a statement. “This menu is all about enjoying the foods we love that are full of Umami flavor, like dumplings, kimchi, fermented cabbage, pickles, and rich miso dishes.”
Tixtli by Nixta opens up in early February, serving tacos and masa-based dishes by the Nixta team on the food hall’s second level. And if you’ve been longing for a quick, takeout version of Oro by Nixta in Northeast, you’re in luck.
“We’re excited to bring back the concept that started Nixta, quick-service tacos served on a better tortilla made with heirloom corn,” says owners Gustavo and Kate Romero. “The amazing culinary talent at Graze Food Hall made this a no-brainer decision to give folks what they’ve been asking us to bring back: old Nixta takeout days.”
Coming in mid-February is Caja Fried Chicken, a new counter-service fried chicken and sides concept from the creators of Alma and Brasa. Pronounced “ka-ha,” caja is the Spanish word for box, an homage to the classic fried chicken paper box or bucket. The menu is inspired by New Orleans Creole and Southern comfort food traditions, highlighting responsibly sourced chicken fried in beef tallow. Guests can look forward to scratch-made sides and desserts, too.
“We’re excited to bring Caja to life at the Graze Food Hall by Travail,” says Alex Roberts, chef and founder of Alma. “It’s our take on fried chicken, done with care and attention to detail, from frying in beef tallow to creating sides that are just as crave-able as the chicken itself. Caja is about comfort food that feels fresh, approachable, and full of flavor, and we can’t wait to share it with everyone.”