Batch Gastropub: New Fall Menu Excites by Betty Alvarez

The first time I’ve been to Batch Gastropub was to celebrate my friend’s birthday party. When I first went in, I was amazed about how casual but comfortable the restaurant is. It’s a gastropub where the menu was approachable and there was an expansive drink list. We celebrated during their happy hour and the placed got packed as soon as I got there. My girlfriends and I indulged in their wonderful happy hour menu and their regular menu. A memorable time for all!

This time around, I got the opportunity to preview their Autumn menu which I was excited to taste. I could not wait for the delectable surprises that this place that had brought my tastebuds into action.

First of all, I was greeted with a cornucopia of cocktail samplings. The one that stood out is the Green Pepper Mojito as I thought it was going to be super sweet but to my surprise it wasn’t. I could taste the green pepper flavor in my mouth but it was not overwhelming to sour my taste of the food that I was about to sample.

Batch gave us two types of menus to choose from for our tasting one that had the house made meatballs or the General Tso’s Cauliflower dish as the starter.

We began with a snack: Salmon Crudo comprised with the House Cured Faroe Island Salmon on top of Florida peaches with Truffled vinaigrette and maldon salt. This small snack was a different experience as I never tasted a salmon on top of a slice of peach before. The salmon taste came to my tastebuds first and then complimented it with the sweet peach infusing both into a nice sweet and delectable light bite.

Then came the starters, the house made meatballs of duck, short rib and pork belly on a sweet potato puree and Serrano ham gave me great delight. The meatballs were warm, soft to chew and the sweet potato puree gave it a good additive to my palate.

The next starter was the Tuna Poke-Peanut Butter “Crumble”, wonton, scallion, and crispy ginger. Although I did not taste the peanut butter but the scallion and the crispy ginger is what stood out of my mind. It was delicious.

For the veggies part, a Batch Kale Salad was served. Now I never had Kale in my life so I was delighted and nervous at the same time in trying this salad comprised of raw kale, hearts of palm, peanuts, strawberry vinaigrette, and parmesan. To my surprise, I loved it. The kale was not overpowering and the vinaigrette made everything come together. Definitely will have to try that salad again next time I go to Batch Gastropub.

Now the main course: The Drunken Short Rib which is a whiskey braised short rib with Vanilla and Sour Mash, Creamy polenta and Cinammon roasted carrots on the side. The meat was so tender that it was falling out of the bone. I could taste the whisky a bit but my memory was the warm, soft, juicy meat that these ribs had. Other than the cinnamon that covered the carrots it was also mixed with a coffee flavored sauce which had a distinctive taste.

The sweets that culminated our experience is the Carnival Donuts-fried dough, powdered sugar, with a warm chocolate ganache and Kahlua syrup. Now these round donuts were the best and my favorite was dumping it in the Kahlua syrup rather than the chocolate ganache. It was so taste was so much richer to my palate.
A very sweet experience to end this preview tasting.

All in all, I can’t wait for this autumn menu to be announced to the general public as Batch Gastropub wants to exemplify the farm to table concept as it is healthier option for everyone but with full of taste. Kudos to Batch Gastropub!

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Author: Betty Alvarez