Table for Two #16: Black Tap

For this month's Table for Two, both Alexa and I will be featuring Black Tap but I'll chat about their crazy shakes while she'll tell you about all their burgers.


Black Tap has been on my list of places to try since it opened a few years ago but I never went because I heard the lines were crazy long. Then Alexa said the mid-town location wasn't too bad and she was right! If you consider 40 mins with a line out the door as not too bad. But it was truly well worth the wait. We started off with burgers but since Alexa will talk about that the only thing I'll say is – it was the best burger I've ever had, beating even Shake Shack! (Shocking, right?) Now, onto the shakes! 

This is what they're most known for and there are two options: classic (your standard chocolate, vanilla, strawberry, you get the point) and crazy. Of course, we went for crazy! We shared the Bam Bam Shake which a fruity pebbles shake. It comes with a vanilla frosted rim topped with a rice krispy treat, strawberry pop tart, laffy taffy, whipped cream, a cherry and all the fruity pebbles toppings. It's massive so we wisely chose to share it and still couldn't finish. 

I made the mistake of looking up the calorie count the next day and it kind of blew my mind just how much sugar is in this thing. So while it's not something I'd recommend getting every week, it's a perfect treat every once in a while to share with a friend! 

You can find Black Tap at 136 W 55th St and other various locations. 

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Let us know if you check it out!

Alexa of Alexa Loves Books and I have teamed up to bring you Table for Two, a collaboration that involves two of our favorite things - New York City and food. The two of us will be highlighting restaurants and dessert spots in New York City. You'll be hearing our personal opinions on the place and the food, as well as where you can go to try it out for yourself.

1 comment

  1. I'm now craving Black Tap all over again! We should definitely go back sometime soon, and not just for the milkshakes.

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with love,

Rachel