LOS ANGELES – Umami Burger chief operating officer and James Beard Award-winning chef Nate Appleman led the redesign and evolution of the menu that now includes more vegan options, reimagined classics and a range of new items. Also, the Umami Burger brand has committed to sourcing meat that is hormone and antibiotic free.
“I'm proud of the incredible work being led by Nate Appleman and his team and amazed by his continual drive to innovate and improve the Umami offering,” said sbe founder and CEO Sam Nazarian. “As one of the first restaurants to embrace the Impossible Burger meatless patty, Umami Burger has always been a progressive brand that innovates to meet the needs of all our customers. With Nate's leadership in the kitchen and our new flagship location in New York City to open in 2020, the future of Umami Burger could not be brighter.”
The new menu features items such as the shareable Cauliflower and Chicken Tender Bites; new sauces with vegan options; and salad creations such as the New Style Caesar and All Green Everything. The burger menu features signatures including The Beefy, Plain and Simple and Wag-Yu-Mami, and still features Umami mainstays such as the namesake Umami, the Original Impossible Burger, and Sam's Crispy Chicken. All burgers use protein options made from hormone and antibiotic free meat on a handmade, artisan vegan potato bun.
Umami Burger operates 27 international locations including 18 in the US, with restaurants in Tokyo and Osaka, Japan, Nassau, Bahamas, and Mexico City, Querétaro, and Pueblas, Mexico. Umami plans to continue its global growth by opening new restaurants throughout the Middle East, Latin America, Europe and the Pacific region.
Recently, sbe announced plans to open a second, 130-plus seat Umami Burger restaurant in 2020 at the newly renovated Le Méridien New York on 57th Street. The Umami Prime space, with over 4,900 sq. ft., will be designed by award-winning interior designer David Rockwell and offers direct access to 57th Street.