October 12, 2021


Photo Credit: Batch New Southern Kitchen & Tap


After conquering both Miami-Dade and Palm Beach counties with its massively popular gastropubs and southern kitchen, Batch Hospitality is completing the South Florida trifecta opening another Batch New Southern Kitchen and Tap in Broward County, at Ft. Lauderdale’s Flagler Village Fall of 2021! Through the restaurant’s efforts toward utilizing fresh ingredients and the newest technologies in its other three locations, guests can now celebrate any occasion knowing they are receiving top-quality products in Ft. Lauderdale! 

The new 5,500 square-foot restaurant will take over the old Mellow Mushroom space at 525 N. Federal Highway, and will feature many of the southern specialties from Batch’s first New Southern Kitchen in West Palm Beach. Additionally, the new location will feature a sprawling 3,000 square foot outdoor patio, ideal for enjoying warm, breezy Ft. Lauderdale nights and sunny weekend brunches. 

“We’re thrilled to be opening up in one of the youngest, fastest-growing neighborhoods in America,” says Kevin Danilo, owner, and CEO of Batch Hospitality. “Flagler Village and all of Ft. Lauderdale is red hot right now and I know this is the perfect time to bring our fantastic food and craft, on-tap cocktails to Broward County.” 

The menu at the new Ft. Lauderdale’s Batch New Southern Kitchen will look a lot like its Clematis Street location in West Palm Beach. The scratch kitchen will source from local farmers and purveyors, creating a farm-to-table menu full of southern comfort food such as Slow Smoked Burnt Ends with house-made root beer BBQ sauce; Shrimp n’ Grits with jumbo blackened shrimp, white cheddar and jalapeño grits, and bacon jus; or Chicken N’Waffles with sweet tea brined and fried chicken topped with chili-thyme honey and bourbon maple butter, set atop a cheddar cornbread waffle. For those looking for lighter options, Batch will offer its trademark Green & Grain Bowl, with red quinoa, broccoli, sugar snap peas, asparagus, toasted pumpkin seeds, and roasted tomato. It’s topped with buttermilk green goddess dressing and house-made Farmer’s cheese because this is still a southern restaurant. Vegetarians and vegans will find plenty of options on Batch’s exclusive Grass-Fed menu, including BBQ Jackfruit “Pulled Pork” Sandwich with root beer BBQ sauce and crispy onion straws. Plus an Impossible burger and red bean and lentil chili.

“The idea behind our menu is that there’s something for everybody,” Danilo says of the food offerings, crafted by Culinary Director Michael Camerino. “We wanted to take local fresh ingredients, classic southern flavors, and contemporary ideas, and mix that all together. Whether you're looking for a hearty southern meal, you're health-conscious and looking for lighter stuff, or have dietary restrictions and preferences, we want every guest to have an experience full of flavor that is familiar but new.” 

Batch’s famous garden-to-glass cocktails and extensive whiskey selection will also be coming to Ft. Lauderdale. The people who introduced South Florida to cocktails on tap will offer stuff like Blackberry Lemonade with Buffalo Trace bourbon, house-made blackberry cardamom syrup, fresh lemon, and house-made spiced bitters crafted in large batch format. For smaller, individually-made cocktails, the southern-inspired menu includes the ever-dangerous Carolina Sweet Tea, with American Born Sweet Tea Moonshine, black tea, and fresh lemon. Alongside the Toasted Pecan Whiskey Sour, and the New Southern Mule with Laird’s Applejack 86 house-made Ginger Beer and fresh lime. Non-drinkers and designated drivers aren't left out of the experience either, with housemade sodas like fresh ginger beer highlighting the non-alcoholic drink menu. 

In addition to dinner and cocktails, Batch New Southern Kitchen and Tap will bring its popular brunch to Ft. Lauderdale. On Saturdays and Sundays, guests can bask in the sun while enjoying a menu highlighted by the S’mores Waffle, topped with house-made marshmallows and chocolate drizzle, and burnt orange graham cracker crumble. Or the decadent Hangover Hash, a booze-soaking remedy of brisket burger, house-smoked cheddar, poached egg, peppers, crispy potatoes, A1 aioli, and a shot of beer. The $20 Bottomless Mimosas will also be an option too. Other weekly specials will include: “Rock out with your flock out” Mondays where service industry pros get half off food and drinks, Whiskey Wednesdays with Batch knocks half off all whiskeys $15 and under, and 25% off its coveted reserve list. 

Batch New Southern Kitchen and Tap will also be part of Batch Hospitality’s new catering wing, where guests can order all of their favorites for their large parties. Batch’s savory grilled meats and sides, as well as large-format versions of their entrees, will also be available. 

“Coming into Batch is always going to be the best way to experience what we do,” says Danilo. “But if you love our food, and have a wedding or bar mitzvah or office party or, just, a big backyard party full of freeloaders and hangers-on, we want you to be able to share that love with other people.” 

Find the full details of Batch’s catering menu at 

Batch boasts a strong entertainment core focusing on sports, live music, an upbeat atmosphere, and strong promotions. With a dedicated social media team, events team, and intensive marketing efforts, Batch prides itself on being a one-stop-shop for food, drinks, and fun. 

 About Batch Hospitality 

Batch Hospitality began in 2013 with Batch Gastropub, and quickly became the heartbeat of Brickell nightlife and the go-to spot for sports and happy hours. It was the pioneer of cocktails on tap and touchless bathrooms and spread its reach to a second Gastropub concept in Delray Beach. Later, Batch shifted gears and opened its first New Southern Kitchen on Clematis Street in West Palm Beach, bringing an extensive menu of Southern food and rare whiskeys to the Palm Beaches. The company, owned by Batch founder Kevin Danilo, will expand with a second New Southern Kitchen in Ft. Lauderdale in fall 2021, rounding out its broad presence across South Florida. 

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