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A view of the 30-seat dining area in the L-shaped mezzanine at Small Batch.
The mezzanine dining area
Bourbon No. 2 is an elegant drink that features bourbon, vermouth, Campari and rose liquer. The flavor combination not only captures the essence of a Manhattan; it makes the drink worthy of Park Avenue.
The 11-drink cocktail menu keeps its focus on whiskey. The Bourbon No. 3 [left] holds bourbon, smoked cherries, rhubarb liqueur, vermouth and rhubarb soda; Bourbon No. 1 [right] follows a classic Manhattan formula, using small-batch bourbon with vermouth and orange bitters; Corn #1 [background] features white corn whiskey with elderflower liqueur, grapefruit, lime and soda water.
Small Batch has a dozen items on its small fare menu, including the Stoplight Eggs and Ferments [both pictured]. The eggs are pickled; this plate of Ferments holds fermented cauliflower, cucumber and cabbage plus a couple dollops of deviled egg filling. Look also for: “Winter” rolls, a mixture of mushrooms, blue cheese and red wine fig sauce wrapped in phyllo dough; Bread & Jam, where a warm boule is accompanied by a seasonal relish, chutney, jam, tapenade and mustard leeks.
A sample of pho, featuring a mushroom-shallot wonton, swimming in lemongrass broth with scallions and ginger.
Italian fare dominates the entrees offered at Small Batch. Pictured here is the Brown Butter Gnocchi with toasted pine nuts, roasted tomato and arugula. Other Italian favorites – but kept vegetarian – are pizza, cannelloni, fettuccine pomodoro, ravioli, spaghetti carbonara, papperdelle and linguine. All pasta is made in-house.
Vegan coconut ice cream with warm stone fruit compote. Other dessert items on the menu include a warm lemon-ricotta tart with fig and ginger jam, Baileys’ chocolate brownie.
The marble bar at Small Batch.

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