Black Tap Craft Burgers and Beer- Tap it Back

Burgers are not a trend, FYI.  We live in America, burgers are practically our national mascot, because last I checked you can’t eat a bald eagle. Yes, maybe highbrow burgers in unexpected places with wild and contrived ingredeints might have been a passing trend, but there is nothing more classic American than sitting at a counter, grabbing a burger with two hands, and digging in.  Quality ingredients prepared well will never go out of style, and neither will Black Tap Craft Burgers and Beer, a modern day luncheonette that is more polished than a joint on Diners Drive In’s and Dives, but just as yummy.

Although new and just instrically hip, there is nothing strained or phony about Black Tap, where condiments and paper napkins are on the counter and a TV playing sports is front and center.  The vibe is simple lunch -counter style, with enough attention to detail to make it pure of function as well as form.  There are many beers available in just as many forms (can, draft, bottle), and the clientele in the westward reaches of Soho are a true mix of neighborhood locals, shoppers, construction workers, and meat-seeking foodies.  Even with what some bemoan as the ubiquitousness of the burger, Black Tap offers items that are truly crave-worthy, from the traditional to original. Black tap is the unique mix of both a destination as well as a neighborhood place, because food this good is worth traveling for, and lucky you if you don’t have to. The staff is cool and friendly, and already recognizes familiar faces after only a few weeks of business.

We went all out and tried everything we could, and every bite was delicious. The vegetables were all bright and perfectly seasoned (yes, vegetables), and all accompanying sauces enhanced the vegetable flavors without masking them. I was especially a fan of the broccoli in teriyaki sauce, and the simply done avocado.  Actually, these were the first brussel sprouts I have tried in years, and they were perfect as well, especially with the sesame tahini.   But you don’t want to read about vegetables, do you?  No, you want to read about the meat….

Here is the burger breakdown:

All American Burger (with Bacon)- Pat Lafrieda meat, juicy, perfectly cooked bacon, right amount of cheese, potato roll. If this doesn’t have you pledging allegiance to our flag, nothing will.  This is what people crave when they think of a cheeseburger, but with top-notch fixings.  The bun was also strong enough, even untoasted, to be a perfect little holder for all the meaty goodness. I am a big condiment freak and love to load my burgers up with ketchup, but this burger barely needed much, so that says a lot.

The Californian- Turkey burger with avocado, swiss cheese and truffle mayo- Now, some might say “duh” when we say this was our least favorite of the bunch, but we love a good turkey burger and this was just a little shy of packing a full throttle Pants punch.  The creamy avocado and cheese were nice additions, but this was a little mellow compared to the other knock-outs we partied with, so it is worth another try.

The Spicy Mexican- Chorizo burger, pico de gallo with pickled jalapeño, jack cheese and chipotle aioli- Now this is not some stoner, late night creation that caught on; this is a serious culinary invention that is hard to describe but impossible to put down.  Literally, I tried and I couldn’t.  This is a full on flavor parade, with the pico de gallo that is both cooling and spicy at the same.  The meat has incredible, unique flavors and a bit of a surprising texture.  This is something you should get to share if you go with someone else, it is not be missed.

Black Tap offers some classic old school milk shakes and cake, including an off-menu nutella milkshake that has become quite popular on Instagram. Needless to say, I am a huge fan of this place.  Apparently I am not alone, because they sold 1,000 burgers their first week open.  There is also a marker in the bathroom, but the writing is already on the walls that Black Tap is here to stay.