“I’m not a vegan, but I am a huge animal lover,” said Mercury Bar’s Nicola Acari, who added that while offering high-quality, house-made bar food has always been a priority, the path to exploring vegan options was recent. While the bar’s vegan specials are being finalized, Mercury currently offers a tasty selection of game day friendly treats like Beyond Meat burgers, vegan pizza using NUMU vegan cheese, Beyond Meat sausage tacos and vegan egg-substitute omelettes - all near-indistinguishable from their non-vegan counterparts in taste. The new vegan burger at Mercury Bar West. Long-standing 9th Avenue sports pub Mercury Bar West is debuting a set of vegan menu options that are tasty enough to satisfy the vegan, vegan-curious and vegan-skeptic sports fan in your life. Our family-farmed cows get the good stuff, and so do you.In the midst of Veganuary, it’s Football Sunday in Hell’s Kitchen - and while you may be prepared to gorge yourself for hours on end on bar burgers and beer, there is another way. It’s so good, we only need to season it with salt and pepper these days. These cuts come from the muscly forequarter of the cow as it spends its every day moving its head up and down (repetitive right?) We’ve found that the muscular part of the meat produces the best beefy flavour for our burgers.
Our burgers have always been made from three cuts of meat: chuck, tri-tip and brisket. We know they’re in good hands our farmers keep a constant watch on the health of our beautiful bovines. They’re then moved onto a diet of corn maize to maintain the size and fat content of each cow. You can thank the grassy plains of Nebraska for that. Each of our cows is pasture-fed (nothing but good old grass) to begin with. Just like you and I, being fed the right stuff makes for a happy life. Our farmers rear Black Angus, Red Angus and Hereford cows. They’ve been in the biz a long time and are the best at what they do.
We choose to work with family-owned farms who we’ve been rearing cows for generations. Our mission to produce the tastiest burger starts with one thing. We believe in only the highest quality beef which is why our meat comes from Nebraska, USA. Wild and fresh, from the deep seas of the Atlantic to the beating hearts of our restaurants.Ī burger without great beef is like a car with no wheels, the UK without bad weather, or us without our lobster. After touchdown at London Heathrow, the live lobsters are taken to our holding tanks (essentially, a large sea-like environment) before hitting the M25 across London to each of our restaurants. It’s all aboard the next flight out of Halifax airport in Canada for the journey across the Atlantic. We’re all about quality here and how else do we get the lobsters on your plate tasting so lip-smackingly good: the VIP treatment of course! Back in Nova Scotia, the freshly-caught lobsters are weighed, checked and stored in our high-quality holding tanks (think, a spa). Risking life and limb, the wild lobsters are caught using hand-strewn lobster pots (much like the ones you’ll see round the restaurant) and returned back to the ports in Nova Scotia.
Twice a year during lobster fishing season, our fearless fisherman face the ferocious swell of the Atlantic ocean in search of the perfect catch. But why Canada, we hear you ask? Well, Canadian lobsters have a bit of a rep as some of the highest quality lobsters in the world due to the strict regulations ensuring the sustainability of lobster fishing in these waters. Since our inception in 2011, we’ve been working with the same trusted fishermen in the ports of southwestern Nova Scotia, Canada. You’ve only got to glance round the room to see that we’re obsessed with our lobsters.
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