Reading Time: < 1 minute Disneyland visitors will be able to tuck into a vegan burger or salad at Black Tap
Reading Time: < 1 minute

An award-winning burger restaurant will be opening at Disneyland’s flagship California resort in early 2018 – and its famous vegan burger will be on the menu.

‘Classic American luncheonette’ Black Tap‘s Magic Kingdom outlet – its first in California – will be in the Downtown Disney® District.

Its menu features a vegan salad option as well as its Vegan Burger – a black bean patty, vegan mayo, pickled onions, salsa verde, and cilantro.

‘Perfect relationship’

Black Tap owner and Michelin Star awarded chef, Joe Isidori, said: “We can’t wait to share the magic of Black Tap with guests from all over the world.

“Black Tap will be the cherry on top of an incredible experience at Disneyland Resort.”

“Collaborating with Disney is the perfect relationship for Black Tap,” adds owner Chris Barish. “Both brands are known for creating memories that last a lifetime, and we’re thrilled to soon be a part of new memories made at Disneyland.”

Black Tap also serves extremely Instagrammable drinks (Photo: Instagram)


Patrick Finnegan, Vice President of Disney California Adventure and Downtown Disney District, said: “The Disneyland Resort is thrilled to welcome Black Tap to Downtown Disney.

“I have no doubt that their incredible menu will be an instant hit with our guests.”

Since opening in New York’s SoHo neighborhood in 2015, Black Tap has expanded with five locations in New York.

It is growing its international presence with new locations in Dubai and Geneva. 


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Maria Chiorando

Maria is a news and features writer for Plant Based News. As a former magazine editor, newspaper reporter, and features writer, her work has been published by The Guardian, The Huffington Post, and various regional newspapers, as well as Vegan Life magazine and Vegan Trade Journal. She has interviewed a huge range of people, from Prime Ministers to authors, activists, pop stars and actors, and enjoys the varied range of topics writing for PBN allows her to tackle. She was previously the editor of Plant Based News for over 3 years.