One of the first things that diners will notice at Herbie Burger is that the vegan takeout joint’s picturesque burgers are made with mushrooms and black beans, a special recipe from founder Peter Williams.
“My wife [Erin Harnisch] and I noticed vegan menu items trending toward factory-produced meat replacements and away from house-made items,” said Williams of the inspiration to open his concept in a ghost kitchen in Culver City.
“While we have nothing against products like Impossible and Beyond, and we consume them from time to time, we found ourselves craving veggie burgers and plant-based ‘chicken’ products with fewer, less processed ingredients.”
Williams’ mini cooking space is at the very end of Selmaraine Drive, where a never-ending rotation of Grubhub, UberEats and DoorDash drivers saunter up to the window to grab their deliveries. Customers can also order at the window from a tablet, and Williams has seen his walk-up orders grow from one when he opened on Aug. 1 to 10 orders in recent days. …
Read the full article in The Argonaut.
Jessica Koslow 