Black tap milkshakes6/19/2023 They’re made with Pat LaFrieda beef, premium ingredients, secret spice blends, and I love eating them and serving them to our customers. What is your signature product and what makes it stand out? We’ve spent a bit of time on our milkshakes, but the luncheonette experience has been consistent throughout. Our focus has always been building the best burger possible, and we’ve done it! We have the best burger in NYC. Photo courtesy of Black Tap What was the original focus and has that evolved over the years? After I got my Michelin star and spent time in fine dining, I knew that this was the type of restaurant I wanted to own and perfect. How did Black Tap get its start?īlack Tap represents my favorite kind of food and is a homage to the quintessential American luncheonette. As I got older, I tried out a few different career paths but ultimately attended the Culinary Institute of America, which sealed the deal. I’ve been in the foodservice industry my whole life! My dad was a chef and so even growing up, I knew how to cook and loved it. Chef Joe’s exceptional skill and work ethic shine through with intricate milkshakes, high quality work ethic and a ravenous following who wait hours for his creations.Ĭould you tell us a bit about your background in the foodservice industry? Now he has his dream with Black Tap, two restaurants that represent his “Favorite kind of food, a homage to the quintessential American Luncheonette”. In the eighteen years in between, Joe Isidori cut his teeth at Nemo Restaurant, Trump International, Harbour Restaurant and others, earning a Michelin Star and a reputation for sustainability and flawless culinary skill along the way. Joe Isidori attended the CIA in Hyde Park, New York in 1998 and now owns three Black Tap locations in Soho (2) and the Meatpacking District. Despite their recent explosion on to the culinary scene, Black Tap Craft Burgers and Beer is owned by a man who has spent his entire life in the foodservice industry.
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