Adding to Batch’s already extensive menu are items such as Salmon Crude made with Salmon, green papaya, pumpkin seeds and chili salt; Ahi Tuna Poke made with fresh tuna, peanut butter crumble, jalapeno and scallion; and the Smoked Southwest Eggroll made with shredded chicken, jalapeno corn and chipotle bbq. Also added is a mouth watering Pumpkin Hummus made with pumpkin, arugula, sliced pecans and rosemary flatbread and Wild Boar Shank made with apple cider molasses glaze, corn & chorizo succotash.
Brunch got a seasonal makeover as well with new items being added such as the Pumpkin Pancakes made with all spice syrup and candied pecans sure to please any fall lover. Brunch go-ers can also indulge in some southern delights such as homemade buttermilk biscuits and build your own egg sandwiches where you can chose from an assortment of proteins, cheeses and add-ons such as mushrooms, pumpkin seeds and truffle oil.
Batch is located at 30 SW 12th St, Miami, FL 33130. Hours of operation: 11:30 a.m to 5:00 a.m daily. Metered street parking is available.
Learn more about Batch Gastropub at www.batchmiami.com or call for information and reservations (305) 808-5555
Our impressions on Batch’s Fall Menu:
Within the past few months, Batch Gastropub has become Brickell’s premier destination for a great time filled with delectable food, crafted cocktails, and an enjoyable vibe. At Batch, the management tries to cater to their customer’s needs for exciting dishes and unique blends of ingredients that peaks everyone’s interest. I was recently invited to a tasting of some of their new menu items, many of which garnered widespread acclaim throughout the attending diners.
The night began with “Salmon Crudo” composed of house cured Salmon, Florida Peaches, Truffle Vinaigrette, and Maldon Sea Salt. Easily one of the most ambitious plates of the night, this combination led to a distinct melding of flavors that I have never come across elsewhere. Batch’s promise to deliver a bolder menu was made evident through this single dish, and I came to the conclusion that the combination of the ingredients made for a pleasant, albeit odd, bite of food. I would definitely order this again.
Other standouts included the “General Tso’s Cauliflower,” made to cater to vegans. Although I am not a vegan, I felt like this dish was the best plate that was presented. There were some aspects I would have changed, but it was an overall success. The cauliflower was crispy and seasoned with a slightly spicy General Tso’s sauce that left a lingering zing on the tongue. Compared to typical takeout food where the sauce is gloopy, starchy, and overly sweet, the sauce made at Batch was balanced and refined, making for a great bite. The cauliflower was topped with popcorn, which I found superfluous, but besides that I would consider this dish a knockout.
The main entrée was the “Drunken Short Rib,” served on a bed of polenta and topped with cinnamon roasted carrots. Everyone has tried a version of this dish at various restaurants, as it seems to be a go-to item when it comes to choosing a menu, but this new version at Batch Gastropub applies a couple of defining differences that make it worth the splurge. The short rib is braised in a Vanilla and Sour Mash Whiskey, creating a subtle sweetness that is amplified by the cinnamon roasted carrots. The jus in which the short rib is prepared is then reduced to create a complex sweet sauce that blends with the creamy polenta to make for a satisfying comfort dish that I would not hesitate to order again.
Overall, I applaud Batch for attempting to create new menu items in order to keep their customers interested. They seem to be taking the “Gastro” part of their name seriously, and these menu items seem to fit the bill. Paired with any of their batch-made cocktails, you are sure to have a meal that is worthy of the Gastropub name.
30 SW 12th St, Miami, FL 33130
By food blogger, Santiago Cardona