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At the first lab-grown meat restaurant, you can eat a ‘cultured chicken’ sandwich

At a new restaurant in Tel Aviv called The Chicken, the chicken on the menu is grown from cells in a bioreactor in an adjacent pilot plant visible through a glass window. Diners don’t pay for their meals; instead, SuperMeat, the startup making the “cultured chicken” meat, is asking for feedback on its products, as it prepares for large-scale production of food that it thinks can transform the industry.

The main item on the menu, the Chicken Burger—a crispy cultured chicken fillet served on a brioche bun with toppings—looks and tastes like conventionally-produced chicken. “The burger has a juicy chicken flavor, crispy on the outside and tender on the inside,” says Ido Savir, CEO of the startup. “Feedback from multiple tasting panels was consistent that it was indistinguishable from conventionally manufactured chicken, and simply a great-tasting chicken burger.”

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