Chef Joe Isidori’s Third Black Tap Venture, Black Tap Down, Now Open


Black Tap Down, the highly anticipated third venue from the creators of Black Tap Craft Burgers & Beer, opened the doors to its underground Soho restaurant.

“We’ve really become a part of this neighborhood and I’m excited to open Black Tap Down, giving our guests a little more room to bring friends and family around. This new space evokes a different feeling than our first two, so it’ll allow us to get more creative with service and continue evolving,” says Chef/Owner Joe Isidori.

Black Tap Down’s menu will mimic that of Black Tap SoHo and both menus will evolve together, keeping with Chef/Owner Isidori’s passion for the great American burger and luncheonette experience. Burgers made of beef, bison, lamb, turkey, chorizo, and falafel will be offered, including the award-winning Greg Norman burger.  Burger salads, as well as wings and sides like Teriyaki Broccoli, Crispy Brussels Sprouts, and Mexican Avocado will also feature on Black Tap Down’s menu. 

The world-renowned signature “crazy shakes” will also be on offer, including the whimsical Cotton Candy Shake, Sour Power, Sweet n Salty, and The Cookie Shake, with exciting new partnerships launching with fellow New York brands. Craft beer, select wine, and house-made lemonade, such as popular passion fruit lemonade with fresh lime, will be available.

Black Tap Down’s décor is an homage to SoHo style with a bright skylight providing natural light from Broome Street during the day. Murals and original art from New York natives Fumero and Mark Alequin outfit the space, which show the many faces and “tables of life” in New York City, says Fumero.

“We are taking the opportunity to show our style and our love for SoHo street art,” says Isidori.  “We commissioned Fumero to do a full installation in the front entrance at Black Tap Down. The whole thing is Fumero-ized.”

A collage of signed dollar bills from Black Tap customers also hangs in the dining room, thanking guests for their continued support.

News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.

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