Last week, two new restaurants—Michelin-starred restaurant Public, and sister restaurant Saxon + Parole—added plant-based Impossible Burger to their menus. Executive chef for both restaurants Brad Farmerie made the decision because he believes the “bleeding” burger (thanks to the use of plant-based heme) is parallel in texture, flavor, and nutrition to the other menu items on his menus. “The more I read about it,” Farmerie said, “[the more] it sounded like exactly what I wanted to get on my menu.” Currently available by phone reservation only, Public offers a vegan option (sans cheese) of the Impossible Burger, while Saxon + Parole serves it on a non-vegan bun and includes dairy-based condiments. With these two additions, the Impossible Burger is now available at a total of six restaurants—including NYC’s Momofuku Nishi, San Francisco’s Jardiniere and Cockscomb, and Los Angeles all-vegan eatery Crossroads Kitchen.
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