NEW YORK — The Impossible Burger — a burger for vegetarians made entirely of plants — has debuted on the menus of two award-winning restaurants in Manhattan.
Saxon + Parole is serving the plant-based burger during weekday and weekend dinner service as well as weekend brunch. The American-style bistro — one of New York’s hottest destinations for brunch — includes a celebrated cocktail bar and stocks many of the world’s finest cuts of meat and fish.
Saxon + Parole is located at 316 Bowery in Manhattan. (Photo of the Impossible Burger with fries above.)
The internationally inspired restaurant PUBLIC is serving the Impossible Burger during weekend brunch and at PUBLIC’s bar during dinner service. The burger will also be offered at PUBLIC’s sister bar, The Daily.
PUBLIC will be the first Michelin-starred restaurant to serve the Impossible Burger. The century-old dining authority, which has spotted significant culinary trends ranging from molecular gastronomy to farm-to-fork eating, sets the global gold standard for restaurant excellence.
PUBLIC and The Daily are located at 210 Elizabeth Street in Manhattan.
Both restaurants are under the leadership of Executive Chef Brad Farmerie. The Pittsburgh, Pennsylvania, native graduated from Le Cordon Bleu in 1996 and has developed a unique style, blending elements of numerous cuisines from his international travels.
“It all starts with the ingredients,” Farmerie said. “As a chef, I get inspired by the flavors, textures and possibilities of unique foods, and the promise they have for taking me on a journey. When I got a chance to cook with the Impossible Burger, my imagination was engaged. I was also drawn to the tremendous potential for plant-based meat to conserve our natural resources and protect our planet without compromising on taste.”
Big taste, small footprint
The Impossible Burger is the world’s only burger that looks, handles, smells, cooks and tastes like ground beef from cows — but it’s made entirely from plants, with a much smaller environmental footprint than meat from animals.
The Impossible Burger has no hormones, antibiotics, cholesterol or artificial flavors. The Impossible Burger uses 75% less water, generates 87% fewer greenhouse gases and requires 95% less land than conventional ground beef from cows.
“Our mission is to give people all the decadent, delicious meat they crave — in a way that is sustainable and scalable,” said Impossible Foods CEO and Founder Patrick O. Brown, M.D., Ph.D.
In development for nearly five years, the Impossible Burger debuted last July in New York City at Chef David Chang’s restaurant Momofuku Nishi. (Last month Chef Chang began serving Impossible Spicy Rice Cakes at Momofuku Ssäm Bar in New York City.) The Impossible Burger is also available in San Francisco at Jardinière and Cockscomb, and in Los Angeles at Crossroads Kitchen.
Based in Redwood City, CA, Impossible Foods makes delicious, nutritious meat and dairy products directly from plants — with a much smaller environmental footprint than meat from animals. Impossible Foods is a private company with financial backing from Khosla Ventures, Bill Gates, Google Ventures, Horizons Ventures, UBS, Viking Global Investors and others. The company was founded in 2011 by Patrick O. Brown, M.D., Ph.D., formerly a biochemistry professor and Howard Hughes Medical Institute investigator at Stanford University.