When chef David Chang first tried the Impossible Burger, he exclaimed on his Instagram account, “Today I tasted the future and it was vegan …. I can’t really comprehend its impact quite yet … but I think it might change the whole game.”
Chang started serving the new “bloody” vegan burger last week at his Manhattan-based restaurant Momofuku Nishi, and on the day of its debut, people lined up an hour before the restaurant opened. The Internet has been full of praise since then—vegans cry tears of joy, while meat-eaters can’t believe that the burger isn’t made from cows.
People are losing their minds over this burger. One enthusiastic taster proclaimed, “As a meat eater, I could not tell the difference between this crazy fake meat and real meat. And it was really good.”
Silicon Valley company Impossible Foods began developing the revolutionary burger in 2011. The idea was that a miraculous molecule called heme, which catalyzes the flavors in meat, can be used to make a “bloody” plant-based burger without any cruelty or harm to the environment, because heme can also be derived from certain plants. Huzzah!
Momofuku Nishi opens at noon, so get there early, before the limited supply of burgers runs out. And be sure to order the burger vegan.
The Impossible Burger is set to become a regular menu item at select restaurants in San Francisco and Los Angeles later this year. Not in either of these cities? That’s what airplanes are for. See you soon!
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