A lot has changed since our last visit to Essensia. Former Executive Chef Venoy Rogers has moved on, and Executive Chef Julie Frans is now leading the kitchen. Chef Frans is no stranger to the restaurant at The Palms Hotel & Spa: She’s back at the helm after taking a two-year break that included plenty of travel around the globe. What you see on the seasonal menu is inspired by these journeys.
Spring is a time for new beginnings, and there are certainly new beginnings at Batch. The kitchen at the Brickell gastropub has a new leader: Roberto Ferrer. Ferrer brings more than 25 years of experience to Batch, most recently spending four years in New York City running the highest-volume restaurant in the East Coast. Now he’s back home and excited to use his classical training to transform bar food into headline-grabbing fare.