Plant-based “meat,” including the Impossible Burger, is becoming a mainstay on menus throughout San Francisco. Chefs are using the “meat” in creative ways, such as the meatballs at Barbacco Eno Trattoria. Some of our favorite restaurants for the epic meatless hamburger include Gott’s Roadside, Magnolia Dogpatch, Acacia House, Cockscomb and Curio. We love Curio’s Holy Grail Burger topped with crimini mushrooms, tomato jam, fried onions and raclette cheese. The faux-meat trend is showing no signs of slowing down. Keep your eye out for Good Catch’s “seafood” made with plant ingredients popping up on menus soon. Another trend to look out for is cell-based meat—real meat made in a lab. What’s up with all of this faux-meat innovation? The trend is driven by a desire for both sustainability and creativity.
Here are three restaurants using the impossible burger in unique and creative ways:
Top Chef Chris Cosentino creates innovative cuisine, including his version of the meatless hamburger with notes of artistic flair and flavor. 1915 Main St., St. Helena, 707.963.9004
Barbacco Eno Trattoria
You won't believe that these delicious meatballs are plant-based. The mix of sauce and spice make these a favorite for vegetarians and carnivores alike. 220 California St., 415.955.1919
Their menu is made up of modern American favorites, reinterpreted with worldly elements, fresh local ingredients, and a meatless hamburger with an artisan’s touch that’s to die for. 2505 3rd St., 415.864.7468