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The line for the Impossible Burger has been pretty insane

Written by
Abby Carney

David Chang's Impossible Burger debuted on Momofuku Nishi's menu on Wednesday, and it's got New Yorkers queuing round the block cronut style to have a taste. In case you missed it, yes, it's that burger. The meatless one that bleeds, thanks to a heme molecule found in both meat and plants. We tried it, and it's f***ing delicious, juicy and savory, just like a regular beef cheeseburger.

It's not just for the vegan and vegetarian crowd, but is truly engineered for meat lovers. The Silicon Valley scientists at Impossible Foods who developed the burger spent $80 million to do so, intently studying what it is that makes beef taste like...beef. They figured it out, and they figured out how to make it affordable too ($12 for the burger and a side of shoestring fries). So it makes sense that everyone's curious about it.


A photo posted by Goura (@gourarivera) on

It's only available on a first come, first served basis, at brunch and lunch from 12-3pm with a limited number available for happy hour (5:30-7pm) everyday, hence the long lines. Until we discover a line-hack, it looks like you'll just have to get out there and wait for the Impossible Burger just like everyone else.   


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