Lab-grown foie gras promises luxury without guilt. So we tried it

At Bar Masa, Forged Gras is first seared. (Images: Washington Post)

Sun, 24 Nov 2024

By Tim CarmanThe foie gras had been seared and draped over sushi rice, its exterior brushed with a light coating of housemade soy sauce. The single bite looked out of place among the pristine pieces of nigiri lounging at 20-degree angles on a sushi geta plate – a browned bit of bird among six glistening specimens from the sea.The diners invited to Bar Masa in New York City on this cool evening in mid-November were directed to eat the nigiri from left to right, finishing with the bite of foie gras. It wasn’t exactly like sitting...

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