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"Twenty-two courses?" That was my response, and probably the response of most rational people when they find out how much food they are about to consume at Travail's new Italian tasting menu, Giglio. Mike Brown, one of three chefs/co-owners of Travail, knows that a menu of that size sounds beyond absurd. "I'm not going to tell people it's 22 courses," Brown said with a laugh. "It'll freak them .

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