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    Kiln

    3.4 (45 reviews)
    Open 8:00 am - 2:00 pm, 5:00 PM - 10:00 PM
    Updated 2 months ago

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    Recommended Reviews - Kiln

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    Fried eggs overcooked.  These are the replacement eggs they brought me when the first order was sent overcooked.

    Two attempts to make fried eggs over medium. First order was sent back to the kitchen because they were obviously cooked hard. The replacement order came back also cooked hard. How could the cook and the waitress fail to notice this before being brought to my table.

    Catfish dish
    Shane S.

    I have been wanting to try Kiln for a while and I finally made it, and I was a bit let down. I walked in past opening and wasn't even greeted--at least two people made eye contact and saw me standing there. It was so bizarre, I had to ask if they were open and if I could sit for dinner. I will say the head chef was really nice and chatted a bit at the bar. However, the dining experience was not what I expected. The rolls were a bit strange, with an ocean water flavor from the seaweed. I was served a complimentary soup/drink that would have been great if it didn't have corn nuts in it! That is a flavor no one should want for dinner. The catfish was so bland and one-note that I was wishing I had my Franks red hot. Also the succotash under the fish was cold, which made the catfish eat cold-ugh. Also, the texture was strange, not crunchy but not soft. Almost like it wasn't cooked long enough or the pan wasn't hot enough. The service was fine and the atmosphere was lacking for a very busy Saturday in old town. I hoped the reviews were harsher than deserved; but, Kiln is a miss for me.

    Basque cheesecake
    Marivic L.

    This is really a 3.5 Finally got around to trying KILN which is in Hotel Heron. So, if you go in one door, near the valet, you're going into the wrong one. The lovely woman at the desk directed me to the door that is to the bar area. It was raining today, so the bar area door was better than going back outside. Taking MY way, you have to walk through the bar to the actual host for the fonce restaurant space. Ok, it's not THAT fonce, but it's lovely. So, yeah, enter via the S. Washington door. I pass by so many times a week and never noticed. Anyway... The host was just as lovely as the woman who directed me to the door. Even lovelier was the server. You know those servers who are just naturals? They chat with you and it's not forced or rushed? That was our server. Super personable, gave us her recommendations, appropriately timed when to take dishes away without being intrusive - just great. We went for restaurant week but the entire table has to choose it. Both of us chose the normal menu because there were dishes on it that we preferred. What we got and shared: TUNA CRUDO - good, with citrus and radish STEAK TARTARE - loved the steak but would have preferred that there wasn't cheese mixed in because it overpowered the meat in some bites. The crunchy potato sticks were a nice touch, and the bread was toasted and fat. I like fat toast. KALE SALAD - the kale was good and this salad had goat cheese and apples SHORT RIBS - my fave plate of the night. The sauce alone was delish. The meat was tender and the potatoes were smooth and flavorful. BASQUE CHEESECAKE - Great flavor and texture and it came with fresh berries with some cream. It was a little crumbly though. All in all, a good dinner on a rainy night. I'd come back for the short ribs and cheesecake and would try more items in the future.

    Menu
    Carol D.

    I wanted to love this place, but we really only came here because we had to use our $25 hotel credit here. Food (2/5): They lose stars for the extreme pricing on the food that wasn't really great. The Kiln bread was $3 and was mini - think mini rolls with an odd seafood flavoring... .....and $16 for ham...it was a few slices of cold prosciutto, which my hubby doesn't like. He was expecting some nice, warm slices of ham to enjoy with our bread. Really? After spending almost $20 we went back to our hotel room and ordered Taco Bell...ugh. Service (5/5): Amy should be commended for her attentive kind service. Ambiance (4/5): The bar itself if beautifully decorated - modern with some nice brass touches. It was crowded and busy on a Sat night but tha should be expected.

    Jasmine S.

    Immediately greeted at the door with good vibes by the hostess, Betty. Super friendly and set the tone right away. We came on a Wednesday night and must've missed the rush because it was basically just our group. Perfect for trying a bunch of dishes without feeling like we were holding up the kitchen. We had the 18 hour cabbage (yes, eighteen hours), sweet potatoes, oysters, rockfish, the smash burger (not pictured because I inhaled it), and crispy fries that had everyone lowkey fighting over the last ones. Everything was delicious. We sat at the bar and had a few side conversations with the chef, who explained how the cabbage is made. I already like cabbage, but this was next level. Like, this cabbage has seen some things. The lavender cocktail was probably my least favorite. It looked amazing, just a bit too heavy on the lavender syrup for me. But honestly, still a great meal start to finish. Would definitely come back, and hope Betty's there to say hi again.

    Lobster gnocchi

    I was able to sit at the chefs counter. It was enjoyable to watch the staff work so efficiently. The food was AMAZING! The bread was soft and fresh. The lobster gnocchi was delicious - the lobster was perfectly cooked! Will definitely be back next time I am in Old Town.

    Sweet potato
    Amy S.

    My husband and I came here on date night as guests of the chef. We came on a Thursday and no problem finding free street parking a block away (there are also paid street parking spots on the block of the restaurant and cheap garages nearby). We sat at the chef's counter which was very cool to see the food made. We ate both foods on the menu and some new menu items the chef is experimenting with. Ingredients are all sourced locally (except for the lobster). The wine list was limited but had interesting selections and we selected a bottle of alvarinho. My favorite dish was the raw fluke with sweet potato and leche de tigre - the combination of flavors was delicious! I also really enjoyed the risotto (the mushrooms really made the dish) and the lobster gnocchi was rich (in a good way) and the gnocchi was perfect texture. My husband raved about the 18 hour cabbage. We both enjoyed the trout with 2 different sauces (one Mediterranean with zhoug and one Mexican) that were delicious alone and especially when combined! Such a unique preparation. We both felt the sweet potato had too much topping, but the sweet potato itself was cooked perfectly. We enjoyed after dinner drinks (me a glass of champagne, my husband the Unicorn Tears cocktail). Looking forward to returning as the menu changes and trying out brunch, which is starting in September.

    Yan W.

    As I understand it, Kiln is a newer restaurant attached to a hotel and I was really really interested in trying it out. The Good: the quality of the ingredients is top notch. You can taste it. There were no visual defects whatsoever on even the fresh vegetables. The staff were incredibly attentive. They gave use some additional oysters to match the table size. Because one of us really liked the horseradish and the waiter took it away, one of the chefs came back and gave us extra horseradish. Now that's next level attention to detail. Moreover, the quality and skills of the chefs were evident in the quality of the food. Expertly handled. There really wasn't a bad, but things to improve on. There is plenty of Michelin potential here, but there are potential improvements. Weirdly, the tableware. The staff would commonly drop things. And even the poor at my table would drop forks, etc. I could hear things getting dropped all over the restaurant. Sure, it happens but there must be an imbalance if everything is dropped so much. Then, the flavor. I prefer more seasoning. I get it, let the ingredients shine. However, the cabbage was good, but as cabbage should be, it was watery so it muted the flavor. So you get watery cabbage. Some might not like paying a premium for watery roasted cabbage. But that's what cabbage does. The Colette was cooked expertly well, but unlike the Picanha, the fat cap was taken off so it was a little dry even though it was cooks rare. Perhaps some additional salt or seasoning would have added a slight punch to the expertly cooked peice of food. The ribs were good but extremely fatty. When my fiend cut into his it was mostly just fat. I ate it but a lot of people may not enjoy that. The beets used a sichuan style sauce that was good but again sichuan flavors are better strong. All in all, I see a lot of potential with the quality of ingredients, high caliber staff, and attention to detail.

    Dessert - berries and cream

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    Food was excellent, service attentive, decor cozy, maybe a little pricey but quality ingredients (someone else mentioned) are worth it.

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    The burger has a weird sauce or spread. Definitely not a fresh patty. Wendy's does better.

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    2 years ago

    This place has no concept of service. Much, like the service I will not expend any more effort on this.

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