There's been a lot of burger buzz these days around burgers that aren't, well, really burgers in the classic sense. The Impossible Burger and Beyond Burger have transformed vegetables, oil and water into a remarkable facsimile of a bleeding burger: rare in the center, crispy on the outside and satisfyingly greasy. And, they have been rather hard to get one's hands on. The Beyond Burger sold out at a Whole Foods in Colorado in an hour.
Now, David Chang, of Momofuku fame, is putting the Impossible Burger on the menu at Nishi, his newest restaurant project, Eater reports. Chang explains:
"I was genuinely blown away when I tasted the burger. . . . The Impossible Foods team has discovered how to re-engineer what makes beef taste like beef. We're always looking to support people who are making the best products in the best ways possible, and to me, the Impossible Burger is one more example. First and foremost, we think this makes a delicious burger."
The Impossible Foods team has plans to eventually supply restaurants in San Francisco with their product, but starting tomorrow, Nishi in NYC's Chelsea will be the first official restaurant to serve these burgers.
Nishi, which opened at the start of the year, has struggled to find its footing, raking in tepid reviews from critics. Perhaps, these buzzy burgers will help put it on the map.
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