After years of envisioning an authentic gastropub in Miami, partners Kevin Danilo and Jerry Flynn have opened Batch Gastropub in Brickell.
The duo has been planning this venture for a half-decade and working on the space for nearly a year, building bars from scratch, installing a wood-burning oven, and enlisting the help of Michael Reidt to create the menu along with chefs Adrian Talavera and Pablo Zitzmann.
Speaking of the menu, think bar food with sophisticated twists. Mac 'n' cheese is made with gnocchi and aged Gruyère; pizzas are topped with short rib and pumpkin; and nachos are slathered with duck confit instead of ground beef. In addition to a large selection of beers, there are cocktails on tap -- small-batch margaritas, slings, and Collins, as well as house-made sodas and carbonated cocktails.
Short Order was invited to sample some food and beverage offerings. Here's what we had:
A trio of small plates includes blistered Padron chilies with Florida Keys sea salt ($12); chili-glazed chicken wings with blue cheese espuma ($10); and fresh ceviche.
The Bee's Knees, made with Plymouth gin, honey, and lemon juice, was the perfect blend of sweet and tart ($12.50).
Pumpkin pizza, topped with short rib, caramelized onion, and rosemary ($14).
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Pork pot roast with baby carrots, served over a mighty addictive congris ($23.50).
Mac attack! Mac 'n' cheese is even richer when made with gnocchi instead of pasta. It's $12 for the basic, but add chicken, pork belly, strip steak, Florida Gulf shrimp, local corn, green beans, or truffle oil for your own custom creation (upcharges apply).