Meat Machines

We ate that meatless burger — and yes, it is actually quite good.

Impossible Foods just held the San Francisco launch of its much-hyped Impossible Burger. The plant-based burger that’s supposed to truly mimic the taste and feel of meat was served exclusively at David Chang’s Momofuku Nishi for $12 in New York — until today. The San Francisco eateries Jardiniére, Crossroads Kitchen, and Cockscomb added the Impossible Burger to their menus.

Impossible Foods’ mission, according to founder Pat Brown, is to “replace animals as the system that we use to produce meat, across the board globally, with a much more sustainable system.” Cows, Brown says, are actually not very efficient “meat machines” — and humans should be capable of producing equally delicious, less resource-intensive meat (he never says “substitute”) through our own innovative prowess.

Why put the burger on swag restaurant tables instead of grocery store shelves, alongside its lesser Morningstar and Boca comrades? As Brown explains: If all of those big-name chefs can serve what’s basically a wheat patty infused with plant blood to paying customers in good faith, then it has to be pretty good. Chef Chris Cosentino said: “There’s no sacrifice — this is a craveable product.”

The verdict? Well, craveable may not be a word, but it applies. This thing is tasty.