Discover Southern Cooking With A Modern Twist At Batch New Southern Kitchen and Tap
There’s a right way and a wrong way to serve chicken and waffles—and at Batch New Southern Kitchen and Tap they’re executed just right. Belgium-style cornbread waffles arrive tableside accompanied by chili-thyme honey and bourbon-maple butter to spread. The sweet tea-brined chicken is a perfect counterpart, making for one tasty meal.
The eatery opened on Clematis Street in fall, serving up a menu specializing is new Southern cuisine. It’s the team’s second concept and third restaurant opening (Batch Hospitality Group also has its Gastropub brand in Delray Beach and Miami).
“We’ve decided to label the restaurant as ‘new Southern’ because it’s definitely not the traditional ‘unbuckle the belt,’ heavy Southern cuisine,” says Kevin Danilo, owner of Batch Hospitality Group. “We wanted to be able to pull from all of the different Southern flavors opposed to one specific region of ‘Southern,’ and we wanted the ability to put spins on classic items to give our guests completely new experiences.”
For starters, the Cathead Biscuits come with chili-thyme honey, seasonal local jam and bourbon maple butter. Or, pop House-Made Bacon Tots in your mouth and wash them down with a garden-to-glass cocktail.
Using a batching system, Batch serves some of its signature drinks on tap. A favorite is the Bootlegger, made with Ole Smoky Moonshine that’s infused with pineapple and jalapeño for a week before being carbonated with guava and fresh lemon juice.
A few light options include a BBQ Jackfruit “Pulled Pork” sandwich and the plant-based Impossible Burger.
The Shrimp ‘n’ Grits provides a spicy alternative to the classic with its infusion of jalapeño served with jumbo blackened shrimp and bacon jus. There’s also the Mac Attack—smothered in smoked cheddar and gouda with a topping of Frito dust. Customize it with extras like truffle oil, fried chicken and pecanwood smoked bacon.
End on a sweet note with a jar dessert like Banana Puddin’. Our advice? Empty out the jar’s ingredients of custard, vanilla wafers, brûléed bananas and banana whipped cream onto a plate and mix together for a truly delicious experience.
Batch New Southern Kitchen and Tap, 223 Clematis St., West Palm Beach / 561.708.0000 / batchsouthernkitchen.com