New Tastes of Autumn at Batch

One of Brickell’s go to spot for locals, the chefs at Batch are not serving up your typical bar food. It’s time to close out summer and change things up with a new autumn menu. From seasonal hand crafted cocktails like my favorite the Just Ryte, (fresh sage, whiskey, lemon juice, sugar, bittermens, ginger beer, and crushed ice) or the Island Fashion (rum anejo, island spiced syrup, angostura orange bitters, aperol rinse, fresh lime oil, served with a king cube),  to new appetizers, entrees and desserts that will please all your senses.  This fall, Batch has a little something for everyone.  I was able to get a sneak peak of the upcoming menu and here are some of the items you can expect to see come September 1st.

It’s a party in your mouth with whimsical pairings you wouldn’t expect like the appetizer Salmon Crudo.  A house cured Faroe Island slice of salmon served on top of a ripe Florida peach, drizzled with Truffle Vinaigrette and topped with Maldon salt.  This colorful starter is the perfect balance between sweet and salty.

For those who like it hot.  Try this fiery twist on cauliflower- Crispy Cauliflower with Spicy Tso’s Sauce, topped with Popcorn (yes popcorn), sesame seeds and scallions. This one packs a punch, pepper heads would love this treat.

Another new appetizer on the menu this autumn is the House Made Meatballs. This was absolutely AMAZING! It’s a carnivore’s dream disguised as a meatball made with Duck, Short Rib and Pork belly served on top of a sweet potato puree topped with Serrano ham.

If you want to keep it light but far from simple, try the Tuna Poke with Peanut Butter “Crumble”. A surprising flavor combination of fresh tuna mixed with scallions, sliced jalapeño, crispy ginger served with perfectly crisp wontons and topped with a light peanut butter crumble.   This is great to eat alongside the new Batch Kale Salad (raw kale, hearts of palm, peanuts, with a strawberry vinaigrette and shaved parmesan) and keep your meal on the fit and tasty side.

Finally on to the main course, one of the new items added to the entrée menu this fall is the Drunken Short Ribs.  These ribs are braised for 12 hours in a whiskey braise served on top of creamy polenta, accompanied with cinnamon roasted carrots seasoned with coffee grinds, and drizzled with a tangerine olive oil.  These ribs are like butter and melt in your mouth goodness. After this, you are ready to say nite nite.  It is comfort food with a twist.

For the grand finale- Carnival Donuts! Yes, let that sink in your brain for a minute,  let’s just say OMG! Fried dough that’s a mix between an elephant ear and a doughnut topped with powdered and sugar served with a warm chocolate ganache and a Kahlúa syrup that you will want to dive in to! It’s sexy donuts for adults; these should definitely be outlawed!

Now that your mouth is watering, head over to Batch and try them out along with other menu items to be added on September 1st and more to come along the season.  Bon appétit!

Batch Gastropub
30 SW 12 ST in Brickell, Miami, FL 33130
305.808.5555
www.batchmiami.com

Hours of Operation
Lunch: 11:30am – 4pm Mon – Fri
Brunch: 11:30am – 4pm Sat & Sun
Happy Hour: 4pm – 8pm Mon – Fri
Dinner: 6pm – 12am Mon – Sun
Last Call! 3am Sun – Thurs, 5am Fri & Sat