Cockscomb chef Chris Cosentino, a noted meat fanatic, was an early adopter of the Impossible Burger at his flagship restaurant. He’s since brought the option along with him to his new St. Helena restaurant Acacia House, which opened this spring with partner Oliver Wharton inside the Las Alcobas luxury hotel. You don’t have to get a room (from $695 to over $3,000 per night) to give the burger a whirl. Still it qualifies as a luxury item, served at lunch for $20 with lettuce, dijon mustard, gruyere, caramelized onions, and bread and butter pickles, the same formula as at Cockscomb.

Presidio refueling station Transit Cafe has taken to flipping Impossible Burgers, served with roasted tomato, lettuce, and aioli on a Firebrand burger bun. The cafe is a three-way intersection between stakeholders the Presidio Trust, Bon Appétit management company, and Traci Des Jardins, an ambassador for the Impossible Burger which has been such a hit for her at Jardinière.

Umami Burger’s take on the Impossible Burger is a double patty concoction that debuted in Southern California before heading north just this past week. It’s garnished with caramelized onions, miso-mustard, house spread, dill pickles, lettuce, tomato, and American cheese on the restaurant’s signature Umami branded bun. It costs $16, and it’s available at all Umami’s Bay Area locations, which are — in addition to the Marina — SoMa, Oakland, and Palo Alto.

Serving the Impossible Burger at Cockscomb was quite the coup. Its very presence on the menu seemed to say that if this non-meat is good enough for Chris “Offal for Life” Cosentino, it’s good enough for anyone. Now it’s reportedly one of the most-ordered items at the establishment, where it’s served at lunch for $19 like it is at Acacia house, with lettuce, dijon, gruyere cheese, caramelized onions, and bread and butter pickles.

The spot to try an Impossible Burger near the ballpark is Public House, which is affiliated with Traci Des Jardins. Public House serves theirs for $14 with “smoke and spice” sauce, caramelized onions, and melted provolone cheese on a sesame bun with a side of homemade potato chips. It’s the same price for their “House Burger” with the real thing. Like Des Jardins’s version at her eponymous restaurant, it’s served rarer than some other versions.

Kronnerburger chef/owner Chris Kronner lent his burger credibility to the Impossible Burger this spring by including it on a menu mostly geared toward meat like veal sweetbread, bone marrow, and salty, rare beef. Kronner’s Impossible Burger is served with vegan mayo, charred onion, dill pickles, and lettuce on potato pain de mie. Whether it lives up to his juicy flagship Kronnerburger is up for debate, but it probably won’t require as many napkins.

Vina Enoteca’s presentation of the Impossible Burger encourages sharing: Instead of a single burger, it comes as two sliders for $18, with spicy mayonnaise, red onion, tomato, and lettuce on poppy seed potato buns and with a side of potatoes. And hey, what better place is there enjoy faux agricultural splendor in the form of synthetic “meat” than in the rustic-chic of the old Stanford Barn that houses this restaurant?