4063 Piedmont Ave. Limited quantity available for lunch Thurs-Sun and dinner Wed, Thurs & Sun.
24 Willie Mays Plz. Limited quantity available Tues-Sun 11am-close and Mon 4-10pm.
700 Welch Rd. Limited quantity available Mon-Sat 5-9pm at the bar.
Meat on a Mission
The world loves meat. But relying on cows to make meat is land-hungry, water-thirsty, and pollution-heavy. That’s why we set out to do the impossible: make delicious meats that are good for people and the planet.
It all starts with the Impossible Burger. But our world-renowned team of scientists are hard at work inventing more ways to make the foods we love most.About Us
Today we rely on cows to turn plants into meat. There has to be a better way.
Reinventing the Burger from the Ground Up
We spent the past five years researching what makes meat unique: the sizzle, the smell, the juicy first bite. Then we set out to find precisely the right ingredients from the plant kingdom to recreate the experience meat lovers crave. You’ve never tasted plants like this.Learn More
High On Taste, Low On Impact
Every time you choose a quarter-pound Impossible Burger instead of a burger made from a cow, you can make a huge difference without compromising.*Compared to a typical U.S. beef production system.
You save water equivalent to a 10-minute shower.
You spare 18 driving miles-worth of greenhouse gases.
You spare 75 square feet of land for wildlife.
Welcome to the era of plant-based meat
The patty sizzles like beef in the pan, which gets my appetite going.
You’re trying to do in meat, what Tesla did in electric cars.