Black Tap Vegas is the home to the very first standalone CrazyShake® bar. It sports a private dining room, seating for 138 indoors and a 52-seat patio with the best views on the strip, overlooking the Venetian’s famous canals. New York street artist Fumero brought his talents to Vegas with three custom murals throughout the space, including a modern take on the four face playing cards.
Our take on burgers: upscale but not fussed-up, our award-winning burgers have received mad respect in a short amount of time. Wondering how we do it? Black Tap burgers are only flipped once, layered with two slices of cheese, and griddled (not grilled) to medium. And we always serve it up on a potato roll with lettuce, tomato, and a pickle on the side. We show the love to the rest of our menu too. Our Korean BBQ wings are award-winners in their own right, and our burger salads, vegan dishes and vegetable sides mean all kinds of eaters can get in on the Black Tap fun too.
Then came our whimsical CrazyShake® milkshakes. Since we first introduced them in 2015, they have received nothin’ but love and recognition around the world. Our milkshakes start with something familiar and then take it over the top. A shake topped with a slice of cake? Cookies “glued” to the side of the rim? Topped with never ending cotton candy? That’s how we do. With fun collabs and limited-time local creations (let’s hear it for our Golden Knights shake!), we’re always spinnin’ up something new for you to sip.
Craft beer is in our hearts, our DNA – even our identity (we took our name from the black tap-handles that you find in craft beer bars). From mainstay classics and our own limited-edition Black Tap brews to rotating seasonal lists and collaborations with local microbrewers, we’ve got something for every beer lover. The suds are just the beginning. We take craft cocktails just as seriously, with playful takes on the classics and seasonal offerings
Stephen Parker
Born in New York and raised in New Jersey, Stephen Parker is a second-generation chef, inspired by both his stepmother and his mentor Michael Fiore. Parker found his passion for cooking as a child, working in the kitchen of his stepmother, chef and restaurateur Nancie Simonet. His first taste of professional cooking came while working in various New Jersey restaurants while attending Temple University, and then as a manager for casual dining restaurants while continuing his education at Farleigh Dickinson University, where he earned a degree in Hospitality Management. In 2009, Parker began working under chef and future mentor Michael Fiore in New York City, spending time in Fiore’s restaurants in New Jersey, as well as Brooklyn’s Tempo. A year later, Parker became Managing Partner/Chef for Mascott Corporation in Jersey City at Markers Restaurant, rising in the ranks to eventually becoming the company’s Corporate Executive Chef. Today, Parker is Corporate Executive Chef at Black Tap Craft Burgers & Beer, a fast-growing casual restaurant group with 13 locations across the globe. Parker works with the innovative brand to oversee menu concepts and development. One of Parker’s proudest moments in his culinary career was serving as an Executive Chef at Chelsea Clinton’s wedding.
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