Bottleneck Management, a Chicago-based restaurant group that operates vibrant and approachable restaurants across the country, announced the launch of the Impossible Burger at its restaurants and bars. The first restaurant under the Bottleneck umbrella to introduce the burger is popular neighborhood bar The Boundary in Wicker Park, which debuted on March 13.
The environmentally friendly and plant-based burger was created with meat-lovers in mind and fits effortlessly with Bottleneck’s sustainable business practices, such as the company’s draft program which decreases beverage and container waste by eliminating cans and bottles. The menu addition also showcases a continued commitment to accommodating the changing diets of consumers in today’s market.
“The Impossible Burger aligns perfectly with our goal to consistently deliver delicious, sustainable, and consumer-conscious options to all guests,” says Angela Zoiss, vice president of marketing for Bottleneck Management. “It was a no-brainer to add the Impossible Burger to our menus.”
Those who discovered the Impossible Burger spent five years combining different healthful ingredients to match the taste and appeal of meat that consumers have long been drawn to. Researchers concluded that the Impossible Burger utilizes 87 percent fewer greenhouse gas emissions, 74 percent less water, and 95 percent less land than conventional beef.
The Boundary, known for its distinctive twist on American fare, serves the Impossible Burger garnished with pepper jack cheese, lettuce, beefsteak tomato, red onion, and roasted red pepper aioli atop a Kaiser roll. Guests can find the Impossible Burger at additional Bottleneck restaurant locations across the country beginning this spring.
