Kernel

"Dare I say the sides at Kernel in Flatiron remind me of old-school Superiority Burger, with vegetables getting the chef treatment with multiple preparations, while hitting the savory-sweet, crunchy, and creamy notes. The restaurant shuttered for an overhaul last season and has reopened so it feels warmer (and there are seats). The broccoli rabe side layers roasted with steamed greens so as to tame its inherent bitterness, paired with gigante beans, roasted garlic, pickled fennel, and breadcrumbs, topped with red pepper romesco." - Eater Staff

"Kernel, a robot-powered fast-casual spot founded by Steve Ells, has temporarily closed to revamp the space and menu in response to customer criticisms. The original location is making changes to include some seating and ambiance improvements. A second Kernel location is set to open in Noho in August. The menu, initially all-vegan, is now including cheese, eggs, and real chicken options, while still preserving vegan choices." - Melissa McCart

"The first location of Kernel in Manhattan is betting big on the idea that people want to eat less meat—and don’t care that much about lunchtime human interaction. In a sparse kitchen, a robot arm swings around and grabs a platter of pre-fried soy “chicken” off a rack where it’s resting. In one clean motion, it drops the imitation meat onto a conveyor belt, which takes it through an impingement oven and re-crisps the cutlet. A brioche bun gets toasted for a precise 30 seconds. Protein and bun are released onto a conveyor belt and arrive together in front of a (human) employee, who begins assembling the complete fried “chicken” sandwich. And with that, your meal is ready. You’ve just met the kitchen team at Kernel, Chipotle founder Steve Ells’s latest attempt to change fast food. The plant-based restaurant opened its first location a few blocks from Manhattan’s Madison Square Park on February 12, with plans to expand throughout New York City using a $36 million investment from private investment firms and tech companies. The takeout-only spot is betting big on the idea that diners aren’t that interested in human connection during their lunch break—and that they want to eat less meat. The menu hovers between traditional fast food (burgers, fried potatoes) and the vegetable-focused bowl lunches of competitors like Sweetgreen or Dig (salads, composed vegetable dishes). Much of the hoopla surrounding Kernel has been focused on its investment in robotics. When I visited the restaurant just before opening day, only three humans were working alongside the machines—Ells told me that as technology advances, the kitchen team could become entirely robotic, with employees helping customers and troubleshooting as needed. For now, humans prepare the food at a location off-site; and at Kernel, robots and conveyor belts bring prepared ingredients to workers who assemble them. Those workers place the items in individual cubbies, similar to an automat. When your food is ready, your phone buzzes with a text that reveals which locker is holding your bagged food. The highlight is Kernel’s veggie burger, a blend of sweet potato, quinoa, chickpeas, kale, mushrooms, and oats, among other grains, legumes, and vegetables. Each bite is seasoned with garlic, chili, onion, and an umami-blast of marmite. This is not an Impossible-style burger trying to mimic beef—it’s a proud veggie burger, with the slight and satisfying mush of a standout version. It’s not crumbly like many other veggie burgers. An avocado-based salsa verde adds a zippy kick, while pink pickled onions provide some crunch. That’s all sandwiched into a pillowy-soft brioche bun. It’s not just good for a veggie burger, it’s a good burger, period." - BySam Stone

"Kernel is the newest restaurant from Steve Ells, founder of Chipotle. But this one is vegan; has a nifty robot arm that makes up to 1000 meals a day; and pays workers fairly, with time off and benefits. With a menu made from Andrew Black, a former chef from Eleven Madison Park, Kernel offers items such as the burger made with legumes, grains, and veggies and a bun that’s like brioche. There’s also a wheat-and-soy “chicken” sandwich that speaks to the zeitgeist. A zesty salad features chicories and lentils, while a romaine and kale Caesar tastes savory thanks to sunflower seeds instead of anchovies. Don’t skip the (dark) chocolate chunk or oatmeal raisin walnut cookies: Made with olive oil instead of butter and textured with milled wheatberries, they’re finished with a hint of salt." - Eater Staff

"The founder of Chipotle is opening a new endeavor called Kernel, a vegetarian fast-casual restaurant that will be operated mostly by robots." - Melissa McCart