Batch Gastropub, the place that dares to be different in a very different location–The Hampton Inn–is finally opening later this month. They’ve been working on the place for a long time and take their product(s) very seriously. First things first: booze. Batch, they tell us, uses state-of-the-art technology to serve cocktails made from scratch but without the wait. What? Yes, Batch’s cocktails are, er, pre-batched (there’s the rub!) in 5-gallon, nitrogen enriched kegs and served draft style. Again, skeptics will sniff, but the owners intend to prove them wrong.
A selection of 7 tasting tables feature tableside taps which encourage guests to try new things. The on-demand taps allow a guest to enjoy a taste or more of a craft beer, unique house-infused liquor or a craft cocktail and pair it with the host of different small plates. Controlled by an android tablet, the guests can also access several other applications that allow them to interact with other tables and even virtually “send” each other drinks; enabling one table to add drink credits to another table’s tap system. And wait for this: this computer-controlled system also employs a governor system to ensure responsible drinking.
“We sought out to create a place that could solve the problem of quality vs. quantity. With our ‘batch’ system, and a menu of familiar, yet inspired dishes, we hope to give guests the ability to try new things; having them leave wanting to come back again to try even more,” said co-owner Kevin Danilo.
But Batch isn’t being bitchy at all. They want to please, even taking to Facebook and asking people for their input on what beers to feature, pizza styles, and what cocktails they prefer. The Batch kitchen will be manned by co-chefs Adrian Talavera and Pablo Zitzmann where they will prepare–wait for it– small plate tavern-inspired fare. Talavera hails from places such as California’s King’s Fish House, Gladstone’s and Studio Diner. Zitzmann has spent time in the kitchens of Miami’s NOBU, Sra. Martinez, Crave, and Bloom.
Menu will feature small plates, entrees, salads, sandwiches and pizzas. Keeping attention on fresh and local ingredients, the team even created an on-site agroponic system for growing their own fresh herbs, vegetables and spices.
On the menu:
Blistered Padron Chiles, with Florida Keys salt ($8)
Pulled Pork Spring Rolls with soy ginger and scallion ($9)
Duck Confit Nachos with chili verde and Oaxaca cheese ($8)
Fish Guy’s Ceviche with cilantro and pepitas ($12)
Coffee Rubbed Pork Belly with pumpkin and cranberry ($11)
New England Bouillabaisse with pumpkin, shellfish, and PEI potatoes ($25)
Florida Gulf Cobia served with pork belly, fresh green beans, Zellwood corn and smoked bourbon ($23)
Strozapretti Pasta with mushroom ragu and arugula pesto ($19)
4-Cheese ($8) and BBQ Chicken ($10)
Pumpkin Pizza with short rib, pumpkin & rosemary ($12)
Farm Fresh veggie pizza based on seasonal local produce ($11)