There’s been a ton of buzz surrounding Impossible Foods’ meatless burger that tastes, smells and even “bleeds” like real beef, and now New Yorkers will be able to try out the controversial dish for themselves starting today. Celebrity chef David Chang will be debuting the Impossible Burger at his Momofuku Nishi restaurant in limited quantities beginning at noon. But will the 100-percent plant-based patty be able to satisfy the picky palates of NYC foodies?
The “meat” product used in Chang’s Impossible Burger is the brain child of Pat Brown, a biochemist that has worked for years to crack meat’s molecular code in order to bring a decent beef substitute to the masses. In fact, Brown is quick to say that he is not catering his cultured meat to the kale-obsessed die-hard vegans. No, he is planning to revolutionize the culinary market by providing a “shock and awe” plant-based burger that bleeds, cooks and tastes like beef to the die-hard meat-loving crowd.
Although Brown’s creation is entirely plant-based, he is confident that its beef flavor is deliciously authentic. Even more appealing for environmental reasons, the Impossible Meat product uses 95% less land, 74% less water, and produces 87% less greenhouse gas emissions than beef from cows.
Doubtful a veggie burger can satisfy your carnivorous cravings? Head on down to Momofuku Nishi this week where the Impossible Burger will be available for lunch and brunch on a first-come, first serve basis. The burger will come with lettuce, tomato, pickles, and special sauce, served on a Martin’s potato roll with french fries. Non-vegans can also add American cheese upon request.
Via Grub Street