BATCH NEW SOUTHERN KITCHEN AND TAP FORT LAUDERDALE – Restaurant

Now trading as Batch Local Kitchen, the Federal Highway scratch kitchen kept its smoker, its whiskey programme and its Southern accent right through the rename. The brisket is worked twelve hours before it reaches a Carolina sandwich, and burnt ends come under a house root beer barbecue sauce and crispy onions. Shrimp and grits use stone-ground Atkinson Mills grits with a tomato-bacon jus. Elsewhere: buttermilk drop biscuits with chili-thyme honey butter, deviled eggs with candied bacon, Nashville chicken on fire-and-ice pickles, bourbon-maple salmon over toasted pecan quinoa. Happy hour lands most afternoons, and weekend brunch runs bottomless until three o'clock.

Cuisine: Restaurant