Batch Hospitality Growing in Fort Lauderdale

After conquering both Miami-Dade and Palm Beach counties with its massively popular gastropubs and southern kitchen, Batch Hospitality is completing the South Florida trifecta opening another Batch New Southern Kitchen and Tap in Broward County, at Ft. Lauderdale’s Flagler Village Fall of 2021. Through the restaurant’s efforts toward utilizing fresh ingredients and the newest technologies in its other three locations, guests can now celebrate any occasion knowing they are receiving top-quality products in Ft. Lauderdale.

The new 5,500 square-foot restaurant will take over the old Mellow Mushroom space at 525 N. Federal Highway, and will feature many of the southern specialties from Batch’s first New Southern Kitchen in West Palm Beach. Additionally, the new location will feature a sprawling 3,000 square foot outdoor patio, ideal for enjoying warm, breezy Ft. Lauderdale nights and sunny weekend brunches.

“We’re thrilled to be opening up in one of the youngest, fastest-growing neighborhoods in America,” says Kevin Danilo, owner, and CEO of Batch Hospitality. “Flagler Village and all of Ft. Lauderdale is red hot right now and I know this is the perfect time to bring our fantastic food and craft, on-tap cocktails to Broward County.”

The menu at the new Ft. Lauderdale’s Batch New Southern Kitchen will look a lot like its Clematis Street location in West Palm Beach. The scratch kitchen will source from local farmers and purveyors, creating a farm-to-table menu full of southern comfort food such as Slow Smoked Burnt Ends with house-made root beer BBQ sauce; Shrimp n’ Grits with jumbo blackened shrimp, white cheddar and jalapeño grits, and bacon jus; or Chicken N’ Waffles with sweet tea brined and fried chicken topped with chili-thyme honey and bourbon maple butter, set atop a cheddar cornbread waffle. For those looking for lighter options, Batch will offer its trademark Green & Grain Bowl, with red quinoa, broccoli, sugar snap peas, asparagus, toasted pumpkin seeds, and roasted tomato. It’s topped with buttermilk green goddess dressing and house-made Farmer’s cheese because this is still a southern restaurant. Vegetarians and vegans will find plenty of options on Batch’s exclusive Grass-Fed menu, including BBQ Jackfruit “Pulled Pork” Sandwich with root beer BBQ sauce and crispy onion straws. Plus an Impossible burger and red bean and lentil chili.

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