Mike Patterson & Alex Toro
Chef Nick Peters is the new head chef at Batch & Brine in Lafayette, California and with his arrival comes a brand new Taco Tuesdays menu—just in time for Cinco de Mayo! Former CIA alumnae Chef Peters previously worked as the Executive Chef at San Francisco’s Valencia street hotspots Tacolicious, Mosto and most recently Curio Restaurant & Bar.
Family-owned Batch & Brine prides itself on cuisine inspired by generations of closely-held family recipes. The menu features a range of delicious plates from juicy burgers and sandwiches to fresh salads and sharable plates, and of course, milkshakes.
Popular inventive items include the Merguez with Spiced Lamb Patty, Harissa Aioli, Roasted Red Pepper, Pickled Red Onion, Arugula, Marinated Red Cabbage on a Pretzel Roll; the Blue with Angus Chuck, Whipped Roquefort, Arugula, Fig Jam, Candied Bacon on a Pretzel Roll; Au Poivre with Peppercorn Crusted Angus Chuck, Buttered Onions, Seared Mushrooms, Swiss, Green Peppercorn Sauce; and the Duck Banh Mi with Garlic Aioli, Pickled Carrot & Daikon, Cilantro, Mint, Jalapeno, Cucumber, Banh Mi Sauce on a Torpedo Roll…