Now available at Jaynes Gastropub in the University Heights/North Park area of San Diego is the Impossible Burger - a 100% plant-derived meat substitute patty known to cook and taste like actual beef.
Developed by a Stanford scientist, the Impossible Burger combines vegetable proteins and amino acids with heme - the molecule in blood that gives meat its characteristic color and flavor, which the Impossible Burger derives from plants. Since its debut in 2016, the Impossible Burger has been featured at restaurants of celebrity chefs like David Chang's Momofuku, Brad Farmerie's Michelin-starred Public in NY and Tracy Des Jardins' Jardinere in San Francisco.
Jayne's version serves a grilled 6-ounce Impossible Burger on a Bread and Cie seeded bun, topped with Vermont cheddar and complimented by housemade pickled onions and garlic aioli - the same presentation as the popular signature Jayne Burger. A vegan preparation is also available.
Jaynes Gastropub is located at 4677 30th Street in San Diego. For more information, visit jaynesgastropub.com.
