PLNT Burger uses Schmidt’s potato rolls for the buns, but an off-menu option that Mendelsohn loves replaces the bun with a huge, green wrapping of Swiss chard. It’s topped with “bloomies,” tiny onion shards fried in a rice flour batter. The last option comes with smoky barbecue sauce and a dehydrated, maple-glazed shiitake bacon. To start, PLNT Burger is offering four burgers on the menu: a regular burger with a tomato, lettuce, pickles, and pinkish PLNT sauce a cheeseburger a double cheeseburger and a mushroom bacon burger. Vegan cheese based out of potato starch comes from Follow Your Heart. A PLNT Burger wrapped in Swiss chard Rey Lopez/Eater D.C. “Crispy and brown.”Ī mushroom bacon burger from PLNT Burger with a side of “bloomies” Rey Lopez/Eater D.C. “You do get a Maillard reaction,” Mendelsohn says. Maintaining the joy of tucking into a greasy, fatty burger was paramount. Coconut oil provides the marbling and the extra fat on the grill. Mendelsohn and his longtime righthand man, PLNT Burger director of operations Mike Colletti, are forming patties out of a Beyond Meat 2.0 blend. “I feel like this is the future,” Mendelsohn says, a statement reinforced by his vegan wife, his flexitarian business partner, and the suddenly mainstream availability of meat substitutes at grocery stores and fast food chains like Burger King and KFC. celebrity chef Spike Mendelsohn opens today in Maryland, the patty, the cheese, and the milkshakes are all vegan. But at PLNT Burger, the new fast-casual cubby that D.C. The recent scene inside a Silver Spring Whole Foods happens all over the world at countless burger joints. A square of yellow American cheese melts on top, assisted by steam and a cover that’s placed on the griddle. It really left a lasting impression - so much so that later on in my career, when I finally had a chance to go and do an apprenticeship, I took one in the North of France.A pool of fat seeps out of the burger and surrounds the patty, frying it on the flat top with an audible sizzle. I really fell in love with food in France because I just thought that was the coolest thing. We traveled from Paris all the way down to the South of France, to Monaco - and we hit up Marseilles - and I just really fell in love with the culture and how the French held food as such an important part of their life … from how it’s grown to what region it comes from. I remember on one of my trips to France, we just had an amazing experience. I was very fortunate in that I had a family in the restaurant business. People sitting and standing can get distracting. One item you can’t leave home without when traveling? I really want to take the National Geographic cruise to the Galapagos. Where would you like to travel to but haven’t? I love getting the Mexi going on vacation with margaritas. We caught up with Mendelsohn to talk about all things travel. He lives in Washington, D.C., with his wife, Cody Borromeo, a public relations specialist, their son, Ace, 5, and their Goldendoodle, Goldie. Mendelsohn, who was born in Montreal and lived there with his family until they moved to Spain when he was 11, came in fifth place in the fourth season of “Top Chef,” which aired 2008-’09. … We’re just scratching the surface of it right now, and I’m excited to see where it goes.” In addition to Beyond Meat burgers (the mushroom bacon barbecue burger with cheddar cheese is a bestseller, he said), PLNT Burger offerings include chicken nuggets made from pea protein, fries, chili, soft-serve ice cream, and shakes. “I think we’re seeing a major shift in our food system globally. “We offer an indulgent, delicious, crafty burger that just happens to be plant-based,” said Mendelsohn, 41, who owns or is affiliated with about two dozen restaurants/restaurant brands worldwide. All but one of the PLNT Burger locations are in kiosks inside Whole Food markets around the country, with one brick-and-mortar location in Union Square in New York City. Located inside Whole Foods in the Ink Block development, it is the 11th PLNT Burger location, with many more planned, according to Mendelsohn, who partnered with Seth Goldman in launching the vegan eatery in 2019. Celebrity chef Spike Mendelsohn is excited to bring his newest culinary offering, PLNT Burger, to the South End.
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