The newest restaurant to the famous Las Vegas Strip is, New York’s craziest Black Tap!
Black Tap specializes in burgers and cocktails but their extravagant milkshakes are what has earned them a loyal following on social media.
The new restaurant offers standby dishes including the Cake Shake, which is topped with a heaping slice of Funfetti cake, and the Texan Burger made with aged cheddar, a crispy onion ring and bacon.
The New York-based restaurant chain, which has outposts in Geneva, Dubai and soon Anaheim, specializes in hamburgers, shakes and cocktails, offered in a hip atmosphere designed to appeal to both families and foodies. That’s not a terribly novel idea in Las Vegas. Black Tap’s space is where Mario Batali and Joe Bastianich’s B&B Burger and Beer was, and before that, the short-lived burger haven Rattlecan.
But Black Tap’s brand of cool-casual is a long way from the projects that first made the partners famous in the Las Vegas Valley.
Isidori burst onto the local dining scene as a chef at Donald Trump’s DJT, which opened in the Trump International Hotel in 2008. At the time, the restaurant took modern American fine-dining to a new level for Las Vegas, specializing in multi-course tasting menus and offering a full menu of bottled water choices from around the world. It was quickly awarded a prestigious Michelin star.
Barish is a nightlife veteran who made his first big mark in Las Vegas when he brought the New York-based club Light to Bellagio. He went on to invest in the Marquee nightclub brand and helped bring Gordon Ramsay’s steakhouse and pub here, but he is most well known for helping bring pricey bottle service to the Strip.
So what brought these purveyors of gourmet food and sky-high check averages to the world of burgers and shakes?
“It’s a sign of the times,” says Isidori, who operated restaurants in Manhattan, Brooklyn and Long Island after leaving DJT. “When I went back to New York, I continued the crusade of fine dining, and just found myself, every day, fighting and struggling to get people into the restaurant and to make a profit. It got to the point where I started putting burgers on the menu in my restaurants, and they were dominating.”
He says millennials simply aren’t interested in the extended formal experiences he offered.
“I was satisfying my artistic soul,” he says. “Few customers understood that and allowed themselves to be taken control of by me for three and four hours. Those people are few and far between.”
At Black Tap, however, he says, “It’s about making everyone happy and having fun. You make more people happy and have more fun when you keep it simple and sell burgers and beer.”