FSR May 2022

NOW SERVING CHEFS & INGREDIENTS

ter are either independents or micro chains like b Restaurants. And thanks to smaller footprints, these concepts have an easier time flexing their creative mus cles. They can also spend a little longer preparing the burgers, prioritizing qual ity over speed of service. “Freshness is the foundation and our brand anchor as we develop new flavors. We wet-age our chucks for 30 days and

also introduces limited-time offers, which Gamble says, “celebrate season ality and holidays while staying in our lane.” One such offering, the New Eng lander burger, is topped with pulled lob ster meat, cream-corn spread, and let tuce chiffonade and served with a side of Old Bay fries. Another, the PB&J Burger, is made with maple-bourbon-bacon jam, bacon, local cheese, and a peanut but ter spread. New York–based Black

“Instead of just using faux-based meat, we used plant-based ingredients to cre ate a flavor-packed burger,” Parker says. “I think using real, plant-based ingredi ents is difficult but rewarding. The end result always tastes indulgent, but [it’s] good for you.” Pushing the culinary envelope often extends beyond what’s in between two buns. While fries and soda are the default accompaniment at fast-food joints, full-service restaurants can up the ante, especially on the beverage side. “We were founded on craft beer,” Parker says. “Craft beer is the DNA of our brand.” It’s also in the very name, which refers to the black-tap handles at craft breweries. To that end, Black Tap serves classics, limited-edition brews, and sea sonal beers from local micro-breweries. Its milkshakes—which Parker describes as “over-the-top”—are another iconic menu offering. Indeed, Black Tap’s social media feeds often feature an indulgent burger beside a kaleidoscope shake. The micro-chain has three locations in New York, one in Las Vegas, one in Disneyland California, and nine inter national units. While Disney and Vegas have always served cocktails (includ ing alcoholic slushies at the latter), the home market only recently introduced mixed drinks, like the Charged Lemon ade—vodka, Japanese melon, lemon ade, and a sparkly blue Electricdust rim— and a Cola Old-Fashioned, with bourbon, cherry cola, bitters, and brandied cherry. “The cocktail program definitely con tinues to elevate the Black Tap brand and differentiate it from fast-casual spots. It makes it a great environment for after work drinks and friend get-togethers, as well as family outings,” Parker says. Alcohol is also a menu differentiator at b Restaurants, which train their staff to Cicerone standards. Gamble even has pairing suggestions. For the New Eng lander, he recommends an IPA. For the PB&J Burger, he suggests a bourbon laced White Russian. “Fresh ground beef pairs great with [alcohol], just like a steak does,” Gamble says. “Big, beefy flavor goes great with a craft beer, a glass of wine, or bourbon.”

Tap Craft Burger & Beer follows a similar strategy with its LTOs. For example, in March, it introduced a Reuben Burger with Swiss cheese, grilled corned beef, sauerkraut, sliced pickles, and special sauce just in time for St. Patrick’s Day. The brand has also exper imented with smashed burgers at its fast-casual pop-up Black Tap Singles & Doubles. Corporate exec utive chef Stephen Parker describes this style as the “traditional roadside burger,” whose smaller size is more conducive with off site consumption. Parker also keeps an eye on macro-level trends. One that’s top of mind is the movement toward plant-based and plant-for ward burgers. According to the NPD Group, 78 percent of plant-based meat occa sions happen at restau

grind fresh twice daily. This creates a steak flavor, and you can really taste the difference,” Gamble says. The menu always features permanent strongholds like the Breakfast Burger (bacon, cheddar, and fried egg, topped with maple aioli on a croissant bun), Blue Cheese Burger (topped with caramelized onions, blue cheese, and a bourbon-bar becue sauce), and the Philly Steak Burger (sliced steak, garlic mayo, mushrooms, and onions, with American cheese sauce). To mix things up, b Restaurants

rants versus only 22 percent at home. A possible reason for this preference, per the research firm, is that the flavorful end result at a restaurant is harder to replicate at home. Black Tap’s menu includes an Impos sible Burger, but it’s also exploring house-made options. In January, the brand offered a special Vegan Truffle Shroom Burger, featuring a black bean– and–mushroom patty, shallots, cremini mushrooms, plant-based Parmesan, and truffle porcini cream sauce.

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FSRMAGAZINE.COM

MAY 2022