Impossible Foods, the company behind the meatless Impossible Burger, continues to expand in the Bay Area with an new, large-scale production facility in Oakland. The facility is currently under construction, with the goal of producing one million pounds of plant-based “meat” per month —enough to serve four million Impossible Burgers— by the end of the year.

The burger mimics meat’s taste mainly using heme, a molecule found in hemoglobin (a component of blood), as well as in certain plants. Potatoes are used for the crunchy exterior, and coconut oil for its fat. As a result, the burger cuts down on the negative environmental impact of raising cattle. Impossible Burger founder Pat Brown says that producing one of the burgers uses only one quarter of the water to produce a beef burger, and one twentieth the land area. The mission, says Brown, is “to replace animals globally with a system to make more nutritious, healthier foods for the world.”

In a press conference today, the company gave media a look at the space located near to the Oakland Coliseum, complete with remarks from Oakland Mayor Libby Schaaf. The plant will create up to 80 jobs when in full operation, joining local food production darlings Hodo Soy and Ocho Chocolate in the job creation zone. Currently, the company also produces small amounts of the product at its headquarters in Redwood City, and in New Jersey.

Last fall the burger made its SF debut on menus at Jardiniere, and Cockscomb, and has been sneaking onto menus in Los Angeles and New York. Chef Traci Des Jardins said today that diner reactions have been extremely positive, with visitors dining at Jardiniere specifically to try the burger.

As part of their expansion announcement, the company also unveiled three new Bay Area restaurants that will serve the burgers: Kronnerburger in Oakland, Traci Des Jardins’ Public House in SF, and Vina Enoteca in Palo Alto.

Here’s the rundown of how the burgers will be served, and when, at each restaurant:

Kronnerburger

4063 Piedmont Ave, Oakland

What: Chef Chris Kronner is serving the Impossible Burger with vegan “cheddar mayo,” pickle, onion, and lettuce on a potato bun.

When: Lunch Wednesday through Sunday; Dinner Wednesday, Thursday, and Sunday

Public House

24 Willie Mays Plaza, San Francisco

What: Chef/partner Traci Des Jardins will serve the Impossible Burger with smoke and spice sauce, caramelized onions, and provolone cheese, on a sesame bun

When: All day

Vina Enoteca

700 Welch Rd., Palo Alto

What: Chef Rocco Scordella will serve two Impossible Burger sliders with sun-dried tomatoes, organic cavolo nero baby kale, and sun-dried tomato mayonaise on poppy seed buns. The restaurant will also offer a gin-based cocktail to pair with the sliders.

When: 5 p.m.- 9 p.m., Monday through Sunday