Your weekend brunch plans, sorted: Momofuku Nishi is now serving the $80M veggie burger that bleeds

Nishi Style Impossible Burger (PRNewsFoto/Impossible Foods Inc.)
Nishi Style Impossible Burger (PRNewsFoto/Impossible Foods Inc.)

Not sure where to brunch this weekend? If you feel like tasting the future, we recommend heading to the Chelsea restaurant, Momofuku Nishi, which announced today that it will be the first restaurant in the world to serve the tech-engineered, plant-based, bleeding hamburger, aptly named the “Impossible Burger.”

The veggie burger, which supposedly tastes like real meat, is made from “water, wheat protein, coconut oil, potato protein and leghemoglobin (i.e., heme) plus natural flavors and micronutrients.” Yum?

This science experiment on a plate cost $80 million to develop, and has raised nearly $150 million in investments from Silicon Valley bigwigs, including Bill Gates. Apparently the results have paid off, as David Chang, the founder of Momofuku is very impressed:

“I was genuinely blown away when I tasted the burger,” he said in a statement. “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.”

Impossible Foods, the company that makes these burgers, plans to expand to additional restaurants in San Francisco and LA, and the founder and CEO of the company, Patrick Brown, warns in his press release that “The burger is only the beginning.”

Interested in trying it? The burger (which comes with shoestring fries) will start being served tomorrow for brunch and lunch and costs $12.