With a 600 percent increase in people identifying as vegan in the U.S. over the past three years and a growing trend towards plant-based diets, Rachel’s Kitchen, a “fresh casual” restaurant serving wholesome food from the healthy to the indulgent, is introducing the Impossible Burger to its carefully crafted menu.
“More and more we are seeing customers opting for plant-based meals, both vegans and meat eaters,” says Debbie Roxarzade, founder and CEO of Rachel’s Kitchen. “We strive to serve our customers food they crave and that is good for them. We couldn’t be more excited to introduce the Impossible Burger to our menu.”
The Impossible Burger is a plant-based, nut and diary-free meat alternative that “bleeds” like a regular meat burger. Each patty has the same protein and iron as beef without the cholesterol. Rachel’s Kitchen serves the burger classic, with romaine lettuce and tomatoes. Customers can have the burger and a choice of side for $12.50.
“We want to encourage our customers to change their palettes, try new meals and fall in love with food,” says Roxarzade. “We want them to know it is okay to cheat on beef.”
Rachel’s Kitchen may be Nevada-based now, but the concept’s roots stretch all the way to the lap of luxury and taste of Beverly Hills. It’s here Roxarzade first made a name for herself, creating a number of celebrated restaurant concepts including Debbie’s Bistro, once recognized as one of Los Angeles’ “Big 10 Best New Restaurants.”
After the great success and notoriety of what were ultimately seven restaurants in Los Angeles, Roxarzade decided to relocate to Las Vegas and launch her newest venture—Rachel’s Kitchen. Named after her daughter, the first Rachel’s Kitchen was opened in 2006—a quaint café featuring delicious and reasonably priced bistro fare.
In addition to the Impossible Burger, the burgeoning brand offers a carefully crafted menu—from the healthy to the indulgent—using the freshest ingredients available, often locally sourced. Menu highlights include: Breakfast, Salads, Gourmet Sandwiches, Wraps and Juices, as well as traditional burgers. A combination of the walk up, carry out experience and a traditional sit-down restaurant, guests place their order at a counter using a wall mounted menu before retreating to a table where the food is brought directly to them, leaving them to comfortably enjoy their meal and a moment of serenity from whatever stresses the rest of their day may hold.
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