A Minneapolis restaurant has revealed that it is 'flabbergasted and humbled' by the interest in the plant-based Impossible Burger.
Hell's Kitchen-Minneapolis recently put the patty on its menu - creating what it described as 'an avalanche of interest'.
According to the restaurant's Communication Manager, Nathan Gerdes, staff had been warned about the scale of interest by other restauranteurs.
He added: "WOW... we are truly flabbergasted and humbled by the sheer number of folks who’ve come in asking for it."
According to Gerdes, while the restaurant can modify its offering of the burger so it is vegan, customers have to specify that this is what they want.
He added: "Impossible Foods developed the Impossible Burger as a delicious, plant-based meat substitute for meat lovers who want to help reduce the environmental impact of conventional beef production, and Hell’s Kitchen has joined hundreds of restaurants across the country in embracing this sustainability mission.
"We... want to accommodate as wide a variety of diners as possible, so effective immediately, we can now substitute a fully-vegan preparation (including a vegan bun and a vegan-friendly cooking surface) upon request."
Gerdes says diners wanting to try the patty have to be quick.
He said: "Also note that because of the high demand, while we’re making every effort to avoid running out of Impossible Burgers, supplies are limited and still on a first-come, first-served basis.
"Thank you so much for your patience as we navigated this new territory."
Maria is a former magazine editor, newspaper reporter, and features writer. Her writing has been published by The Guardian, The Huffington Post, and various regional newspapers, as well as Vegan Life magazine and Vegan Trade Journal. She has interviewed a huge range of people, from Prime Ministers to authors, activists, pop stars and actors, and enjoys the varied range of topics writing for PBN allows her to tackle. You can follow her on Twitter @MariaChiorando and Instagram @mariachiorando.
Disclaimer: The opinions expressed in this article are prepared in the author's capacity and do not necessarily reflect the views and opinions of Plant Based News itself.
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