After months of waiting, eager and curious Bay Area burger lovers will finally have the chance to see what all the fuss is about as the— the vegetarian burger that “bleeds” — gets set to launch in San Francisco.

The high-tech burgers, created by five-year-old Redwood City company Impossible Foods, first made their public debut in July at celebrity chef David Chang’s Momofuku Nishi in New York, drawing long lines of curious meat eaters and vegetarians alike.

Starting tomorrow, Thursday, October 13, San Francisco diners will be able to sample the burgers at Chris Cosentino’s Cockscomb ($19; served with caramelized onions, lettuce, gruyere, grandma Helen’s pickles, dijon and mixed greens; available at lunch Monday-Friday) and Traci Des Jardin’s Jardiniere ($16; served with caramelized onion, avocado, special sauce and a side of pommes frites; available nightly after 7:30 p.m. in the bar and lounge). Des Jardins has also been working with Impossible Foods on the development of the burger. The burger will also be available for weekday lunch at Los Angeles at vegan restaurant Crossroads Kitchens ($14; served the burger with lettuce, tomato, pickles and a special sauce, with truffle fries).

While meat-free, ultimately vegetarians aren’t the company’s target audience. They’ve set out to change the world by designing a better-for-the-environment burger that will entice even the most die-hard meat-eaters.

The burger is made of wheat, potato protein, coconut fat and — the thing that gives the burger its signature “bloody” red appearance and meaty texture — a plant-based protein molecule called leghemoglobin, a.k.a. “heme.” (While “heme” is produced by genetically engineered yeast cells, it’s the same protein molecule that, in blood, carries oxygen to cells.)

For now, the burgers will only be available at the above three California restaurants, along with New York’s Momofuku Nishi, though the plan is to eventually expand to a wider market that includes retail.

(Check-out Jonathan Kauffman’s profile of the hype surrounding the Impossible Burger’s debut — as well as what’s happening with its competitor, Beyond Burger — here.)