Batch Gastropub opened its first location in 2013 in Miami's Brickell neighborhood. The establishment offers cooked-from-scratch, American-style cuisine and craft cocktails in a sports bar setting.
Danilo investigated over 20 locations over the last 18 months to find the perfect space for his concept's second location while also exploring regional options to expand Batch statewide over the next five years.
The concept is designed to appeal to casual diners looking for high-quality food paired with a cutting-edge mixology program, one where everything from syrups, bitters, and tonics to sodas, juices, and brandied cherries are prepared in house. By integrating its own “batching” system featuring barre- aged cocktails and house-infused liquors and libations on tap, guests are able to taste a variety of unique craft cocktails at approachable price points.
Batch will also feature 16 beers on tap and a host of bottle options, mostly consisting of Florida and other American craft beers, as well as a wide variety of new world wines. Additionally, Batch will feature live music, has all sports programming packages, shows UFC fights without cover, and is partnered with the Gator Club of Miami as the official viewing location for all UF football games.
"The Miami concept has been a great success," Danilo says. “We’re very excited to take what we’ve accomplished in Miami and bring it to another city in South Florida. West Delray Beach is an incredible area that has been starving for a fun casual dining concept."
Also new to the Delray Marketplace plaza this October: Lucille’s Bad to the Bone BBQ.
The Palm Beach County-based chain opened its first location in 1996 at the Regency Court Shopping Plaza in Boca Raton, followed by a second location in 2001 off Federal Highway in Boynton Beach. The restaurant is easily recognizable by its classic Americana décor, which creates a casual dining experience with a good dose of nostalgia.
The concept is best known for its two signature dishes, Bad to the Bone baby back and St. Louis-style ribs, but the menu boasts a large number of barbecue specialties, from pulled pork and chopped beef brisket to rotisserie chicken and chargrilled burgers.
Lucille’s Delray Beach will be open for lunch and dinner seven days a week, with featured daily specials. It begins with lunch, served from 11 a.m. to 3 p.m. Monday to Saturday, with dishes like grilled or pulled chicken sandwiches and fried fish fingers, each served with one side for $7.99. An early bird menu is available from 2:30 to 5 p.m. Monday through Saturday (or all day Sunday) where you can order everything from a half-rack of ribs to a heaping beef brisket or blackened shrimp platter for $14.99.
Nicole Danna is a food writer covering Broward and Palm Beach counties. To get the latest in food and drink news in South Florida, follow her @SoFloNicole or find her latest food pics on the BPB New Times Food & Drink Instagram.