In the hospitality business there’s always room for a new idea. After all, that’s what draws the crowds. And if the idea is one that ups the fun quotient then bring it on. Batch Gastro Pub is on to something. Their ingenious table taps (7 in total throughout the place) access 4 liquids – 2 beers, 1 batched craft cocktail, and 1 premium spirit (like Grey Goose for example) – and are customizable based on your whims. Now who can complain with that? Are you headed out with friends who have favorite beverages? This is your place.
Taking the artisanal cocktail trend to the next level, Batch serves handcrafted cocktails that are pre-batched in 5 gallon nitrogen enriched kegs. Their master mixologists measure ingredients with a science ensuring a perfect drink that’s a tap away with a magnetic key. And there’s really good “American tavern” cuisine to go with these drinks, too. Says co-owner Kevin Danilo, “We sought to create a place that could solve the problem of quality vs. quantity. With our “batch”system and familiar dishes, we give guests the ability to try new things.”
But perhaps the best reason to visit Batch Gastro Pub is the scene. Part sports bar, cabaret, lounge, restaurant and bar the crowd is one of the best in Miami. Just a few blocks away from Mary Brickell Village yet worlds away, Batch is an inviting atmosphere featuring winding marble bars, brick walls, antique furnishings and a glass garage door façade that brings the outdoors in. The décor is warehouse-like with snug banquettes, and a chalkboard wall in the rear of the dining room that invites guests to learn “where our ingredients come from.” Should you find yourself in the concrete hell of downtown Miami, Batch is your savior.
The Batch kitchen is manned by co-chefs Adrian Talavera and Pablo Zitzmann preparing small plate fare, Adrian a west coast transplant and Pablo a Miami veteran. Together they settled on an array of dishes for sharing like the Mac Attack, a glorious reinvention of traditional macaroni and cheese and the wedgie, a take on the classic iceberg wedge almost ubiquitous on menus throughout the U.S. in the fifties and sixties. These comfort food favorites pair well with “ol’ school” cocktails like the Bees Knees and the Black and Stormy, a refreshing concoction of Santa Teresa Anejo Rum with house-made ginger beer and apple cinnamon essence. Afterward try a plate of charred Spanish Octopus with the batch made Entourage, a smooth blend of jalapeno and pineapple infused Avion tequila, guava and citrus. Fruit juice never tasted so good.
Entrees invite you to savor standout pub dishes like the Batch Brisket Burger or the Duck n’ Vanilla Rum French Toast, a heady plate of thick cut “toast”, confit of duck leg, a sunny side up egg and maple syrup. If you’ve been indulging in Batch’s infinite list of craft beers, you’ll find you’re suddenly back in sync after a few bites. Or better yet, settle on the Meatloaf which may have you calling your mom to discuss copying points for the holidays.
Batch seems to have something for everyone, whether for lunch, at the bar after work or dinner with friends. Just make sure you grab one of the tap tables which are the catalyst for partying night owls. And there’s no need to get up and go to the bar for your next round. It’s at your fingertips.