Which restaurants currently serve lab-grown meat and where can I try them?

1. Where to try lab‑grown meat in the United States: Bar Crenn, San Francisco

Bar Crenn, a Michelin‑starred restaurant in San Francisco, inaugurated cultivated chicken service as part of a plated menu and a la carte options after U.S. regulatory clearances allowed two companies to begin restaurant sales; journalists reported tasting an Upside Foods–produced chicken dish priced on the menu (reported at $45 for a la carte in one review) and noted the dish’s placement as a milestone in accessibility for cultivated meat ^{[2] [3] [7]}. Upside Foods was one of the two firms that received U.S. regulatory authorization to supply cultivated chicken to restaurants, a step widely covered in industry reporting ^{[6] [7]}.

2. Where to try lab‑grown meat in the United States: China Chilcano, Washington, D.C.

José Andrés’ China Chilcano in Washington, D.C., was announced as the other early restaurant to introduce cultivated chicken, working with a supplier cleared by regulators; reporting connected Andrés’ restaurant to the initial U.S. roll‑out after federal authorities allowed sale of cultivated poultry products from two companies ^{[1] [8] [5]}. Media coverage framed the inclusion at Andrés’ venue as part of a chef‑led effort to test and showcase the new products on dinner menus ^{[8] [9]}.

3. Global and historical context: who went first and where commercial sales began

Cultivated meat was served experimentally and in small runs before the U.S. roll‑out: Bistro In Vitro billed itself as the world’s first lab‑grown meat restaurant in 2015, demonstrating earlier chef‑driven exploration of cell‑cultured dishes ^[4]. More broadly, commercial sales of cultivated chicken occurred earlier in Singapore, where Good Meat began selling its products after regulatory approval, making Singapore one of the first markets with ongoing commercial availability ^{[5] [6] [9]}.

4. How to actually get a plate today—and the limits of the reporting

Practical access remains narrow: coverage shows cultivated chicken appearing at select, often high‑end restaurants and in private tastings—Bar Crenn held publicized dinner events and José Andrés’ venue was named among the first to include the product—meaning diners generally need reservations at specific establishments or invitations to industry tastings to try cultivated meat in person ^{[3] [8] [10]}. Reporting also makes clear that only a few companies have regulatory permission in the U.S. to sell cultivated chicken to restaurants, and those suppliers set where the product appears, so availability is concentrated and subject to change as production scales ^{[5] [6]}.

5. What advocates and skeptics are saying—and why that matters for where to try it next

Proponents emphasize sustainability, animal welfare, and a trajectory toward broader retail and menu distribution as production costs fall, framing the current restaurant placements as deliberate, chef‑led showcases to build consumer acceptance ^{[7] [9]}. Skeptics and fact‑checkers warn against overclaiming availability—social posts that alleged widespread presence in fast‑food chains were debunked, and outlets stress that major chain restaurants do not currently serve cultivated meat in the U.S., which confines real opportunities to try it mainly to the reported early adopters and specialty events ^[5].

Reporting limitations: sources document specific early venues and regulatory milestones but do not provide an exhaustive, continually updated list of every restaurant currently serving cultivated meat worldwide; therefore the named restaurants reflect those explicitly reported in the supplied sources ^{[1] [2] [8] [3] [5]}.