Dinner review. Tasting menu. Nordic-inspired. Michelin** Perigord Truffle Andante Dairy 'Minuet' | Malt Vinegar Beef Tendon Roasted Onion | Sweet Potato Half Moon Bay Spot Prawn Preserved Green Tomato | Rose Geranium Fresh San Martin Cow's Cheese Grilled Delta Asparagus | Dill Pollen | Fava Bean (Highlight) Hokkaido Scallop Elderflower | Rock Miso | Elderberry Imperial Kaluga Caviar Onion Vinegar | Chicken Fat Dungeness Crab Shiso | Horseradish | Whey | Celtuce (Highlight) Miyagi Oyster Brassicas | Preserved Shellfish | Salsify (Highlight) Maine Lobster Peppercorn Leaf | Smoked Carrot | Toasted Hay Spanish Mackerel Nasturtium | Teardrop Peas | Cultured Cream Mendocino Black Cod Geoduck | Schrenckii Caviar | Sake Lees Lamb Saddle Coriander | Coastal Mustards | Morel | Apple Dark Rye & Buckwheat Country Loaf | Raw Butter Cured Dairy Cow Loin Blood Sausage Malted Barley | Preserved Mushroom Aged Dairy Cow Treviso | Beef Marrow | Green Garlic Broth of California Iberico | Koji Oil (Highlight) Savory Canelé Andante 'Nocturne' | California Iberico | Burgundy Truffle Olive Oil Passionfruit | Champagne Tarte Aux Amandes Caramelized Buttermilk | Pine Mushroom | 35% Chocolate Warm Spiced Bun Green Cardamom | Cinnamon Meyer Lemon | 33% Chocolate | Chamomile | Poppy Seed Salted Butter Toffee | Hazelnut | Chanterelle Mushroom 70% Chocolate | Rye Miso Pâte de Fruit | Elderflower | Osmanthus Overall, great. Loved how meat-centric it was, and all of it was on-point, both on the seafood front half and red meat back half. "As good as it gets." read more

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The dishes highlight clean, fresh Nordic flavors with thoughtful combinations and beautiful presentation. Each bite feels delicate yet full of character, from the perfectly balanced starters to the inventive mains. The service is attentive and welcoming, and the atmosphere feels modern and inviting. For anyone looking for high-quality Nordic cuisine in San Francisco, Kiln is a must-visit--definitely 5 stars. Left so full read more

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Absolutely horrible service. Check your bill carefully. We were charged extra for the wine, and when we raised the issue, the response we got was essentially "seriously?" -- which was both dismissive and unprofessional. Yes, seriously. Customers have every right to question incorrect charges. Blaming your system instead of taking accountability is not acceptable. Between the billing error and the attitude we encountered, this was a deeply frustrating experience. I would not recommend going. read more

Kiln is a masterclass in refined, seafood-forward fine dining, where expert fermentation adds incredible depth to every dish. The flavors are highly sophisticated and the service is seamless. While the entire menu was superb, the Sturgeon Tart, Dungeness Crab, and Langoustine with Plum Sauce were standout highlights, followed by a stunning Tarte Aux Amandes. It's the perfect spot for a high-end, intentional meal or a special celebration. read more

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My friend and I celebrated our 40th birthdays here with a truly special and memorable dining experience. This was my first visit and first time at a restaurant with two Michelin stars. Both the service and the food were phenomenal. Our tasting menu on August 29 had 19 servings over the course of 2.5 hours. The standout dishes were the absolutely PERFECT ribeye and some of the best prepared lobster I've ever had. I was impressed by how creative many of the dishes were, with some inspired combinations of flavors. There were a lot of seafood focused dishes, which I was very happy about. If I had to nitpick, I would say as a dessert lover that the dessert was the only part of the meal I wasn't blown away by. The final course was a box of 4 types of chocolates and sticky treats that I could have done without, but didn't take away from the overall quality of the meal. As others have mentioned, and as is mentioned on their website, be careful when parking on the street here. I parked in a garage in SOMA and took a Lyft to the restaurant. Thank you again to the wonderful team at Kiln for their hospitality and an unforgettable meal! read more

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The service and ambiance was top notch! There was around 20 courses throughout the night that lasted around 3 hours. Each dish was crafted intricately and many ingredients. The only reason I mentioned four stars is that most of the dishes are on the salty/flavorful side. It would be nice to balance it out with less intense / strong flavors. read more

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I came to kiln for my birthday dinner and every dish was fantastic! There were twenty dishes so I was so full afterwards. Would highly recommend if you're celebrating a special occasion! read more

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Great California fine dining joint with great beverage program, and great service. They are in alliance with Sons and Daughter. I was a bit disappointed on their tea ceremony; in comparison, to their other restaurant. Overall much try. read more

Hats off to Chef John Wesley and Kiln team. Such a wonderful experience of 20 course tasting menu. Parking: street meter cheap in front of the restaurant, $0.73 per hour before 6pm. Max 4hr parking. Park at your own risk because along that Fell street,there's a bunch of homeless. We found this after we parked ours at parking garage at Performing Art Parking garage at Grove Street. Secured parking garage $3 per hr unless there's event, which was happened to be the day, so we ended up pay for $25 flat fee. Reservation: via tock $285 per person, must be paid as you make the reservation. Door open exactly at 6pm, first seating. Last seating at 8:30pm. Restroom: 2 individual gender neutral restrooms Pairing: can be added later on, or you can buy by glass only or bottle. This is 3 hours 20 course tasting menu Dress code: any, as long as you are still appropriate and decent. Jeans ok. Staff: amazing service Ambience: has music playing on the background, bearable, still can perfectly hear every word the chef said about each dish. At the end of the whole experience, they give you the menu customized to you with your and your guest names. Thank you so much. read more

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This was hands down one the best Nordic-inspired meal I've had in the U.S.--right up there with experiences I've had at places like Frantzén, Geranium, and Kadeau. The 20 course menu was seafood-focused, featuring standout ingredients like Half Moon Bay prawns, Portuguese lobster, Hokkaido scallops, and Monterey Bay abalone. Each course showcased an incredible balance of flavor, with expert use of acidity, creaminess, and texture. The abalone dish in particular was a highlight--elevated, refined, and absolutely unforgettable. Remarkably, not a single dish missed the mark. The ambiance strikes the perfect balance between relaxed and professional. Rock music sets the tone, a nod to the team's rockstar energy, though they remain warm, grounded, and approachable throughout the experience. Huge thanks to Chef John, Julianne, Vinny, Natalie, and the entire team for delivering such a phenomenal meal. A truly world-class dining experience. read more

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I ate at Kiln a few years ago and had this in my unfinished yelp review drafts: "Maybe the best western fine dining I've had in SF. Would be surprised if they don't get the star soon." Now, they have two stars! I will brag about this to anyone who mentions Kiln, as though I had anything to do with it. Anyways, it really was very good. A common theme in the meal was intensely savory broths or sauces that extracted every bit of flavor out of the ingredients they used. More so than almost any other fine dining restaurant I've been to, you really feel like the food took a lot of thought and time - not just expensive ingredients arranged prettily on a plate. The dessert courses at the time were sort of bare, but I didn't really mind this since I'm more of a savory girl. read more

Great restaurant great service. I'm usually not a fan of Nordic food, but this place totally changed me. read more

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Date: Friday, September 12th, 2025 Time: 8:30pm Party of: 2 Meal: Birthday Dinner Seating: Dining Room Reservation Thru: Tock about a month prior The Kiln Tasting Menu ($285) x2 *Perigold Truffle: andante dairy 'minuet', malt vinegar *Beef Tendon: roasted onion, sweet potato *Half Moon Bay Spot Prawn: preserved chamomile, tomato *Sacramento Sturgeon: dill pollen vinegar, white verjus, oscietra caviar *Hokkaido Scallop: teardrop peas, plum wood, rosehip *Imperial Kaluga Caviar: onion vinegar, chicken fat *Geoduck Clam: white turnip, white peach, elderflower *Monterey Bay Abalone & Their Livers: vin jaune, fig leaf *Maine Lobster: strawberry spinach, iberico ham, sake lees *Modesto Squab: cherry, brentwood corn, lavender *Venizon Saucisson d'Alsace *Sunchoke: aged dairy cow, porcini, fermented mushroom *Dark Rye & Buckwheat Country Loaf, raw butter *Aged Dairy Cow: endive, beef marrow, preserved black currant *Aged Dairy Cow, grilled beet, ramp, reindeer moss, woodruff *Broth of Dairy Cow Bones, koji oil *Andante Dairy 'Nocturne': malted barley, buckwheat honey, australian winter truffle *Rhubarb: mara de bois strawberry, raw milk, anise hyssop *Salted Goat's Milk: 35% chocolate, birch, dry vermouth *Hazelnut, 33% chocolate, elderflower, salted butter toffee, walnut, chanterelle mushroom, 70% chocolate, rye miso butterscotch, pate de fruit, lillet blanc The Beverage Pairing ($165) *Albert Boxler, Sylvaner, Alsace, France 2023 *Krug 'Grand Cuvee,' 171st Edition, Champagne, France *Den Sake Brewery, Den Blue #3, Sake, Oakland, California *Klein Amoskuil 'Qvevri,' White Blend, Swartland, South Africa 2021 *Domaine Mongeard-Mugneret, Bourgogne Blanc, Burgundy, France 2022 *Hanabi Lager Co, 'Eraclea Pilsner,' Napa Valley, California *Cesar Marquez Perez 'El Rapolao,' Mencia. Bierzo, Spain 2021 *Bedrock Wine Co 'Evengelho Vineyard Heritage,' Contra Costa County, California 2023 *Inconnu 'Alaric,' Cabernet Sauvignon, Russian River Valley, Sonoma, California 2019 *La Miraja 'Ruche di Castagnole Monferrato,' Piedmont, Italy 2022 *Chateau Guiraud, Sauternes, Bordeaux, France 2005 *Caviar Supplement ($95) *Baladin Cola 11.2 oz ($10) *Eclipse Drip ($4) *Service Charge: 20% ($168.80) For a birthday dinner this year, a friend and I decided to indulge and check out Kiln. It's been on my list for a while, but to be honest, I'm normally disappointed with cuisine that seems to have a contemporary / modern twist to it. The flavors don't normally suit my palate. Gotta say, I was pleasantly surprised. First off, I think their menu is very generous in the number of courses. I don't think you will go hungry afterwards. They do give you a complimentary glass of bubbles to begin with. (Tho when going back and looking at my pix, I think this counts as the champagne in the beverage pairing since I never got another glass if bubbles.) The beverage pairing is a good way to try a bunch of different sips. And at $165, I didn't think it was bad for 11 pours. (maybe 10 given my note above.) We let them know ahead of time it was my bday celebration, so they printed my name on the menu. After the meal is over, they take a polaroid which is a cute idea. I let my friend keep it. I just took a pic of it. Food wise, Kiln was actually one of the best higher end restaurants I had been to in a while. Every dish to me sounded a little weird in ingredients, but somehow it worked. They melded together for a great bite. The scalllop with the peas was refreshing. I thought the peas would overwhelm the scallop, but it didn't. The caviar, I'm more into the traditional accompaniments, but this actually grew on me as I ate it. I wasn't sure about the vinegar, but the sour tartness of the vinegar helped cut into the fishiness of the caviar. The abalone was enveloped in this foamy sauce. So rich and creamy. The lobster was tender and not too sweet. I wasn't sure how it would taste with the strawberry. I'm not a huge fan of beets, but the beef course was nicely balanced. I didn't taste that sweet earthy blood flavor I typically get from beets. Dessert wise, I didn't think I would like the goat milk mousse. I typically think goat's milk tastes too irony and sometimes gamey. The funkiness was actually enjoyable here. Service was excellent as you can expect. The vibe is kinda weird, but I won't dock them points for that since I enjoyed the food so much. The space is like a warehouse, but you have these round tableclothed tables spaced a pretty decent distance apart with each table lit from above like a spotlight. It almost feels like you are a guinea pig in some sort meal experiment. But once I got over that, it was a nice meal. A great special occasion spot. One of the best fine dining meals I've had in a while. REVIEW #3858 read more

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A 20-course tasting menu that unfolds beautifully from start to finish. The experience begins with a series of seafood dishes: some delicately raw, others cooked with precision. Each course is infused with a subtle wood-smoked aroma and complemented by a light, foamy sauce made from crushed crustacean shells. Hints of citrus bring balance, creating layers of flavor that feel both complex and harmonious. The menu then transitions to the meat courses. The meats are cooked to a perfect medium-rare, with impressively generous portions that remain tender and deeply flavorful. The olive-oil ice cream is a standout. Unexpected, refined, and absolutely delicious. The wine pairings are exceptional, with a thoughtful 2-ounce pour matched to each course, enhancing every dish without overwhelming it. The only element that didn't quite align with my taste was the choice of music. While I appreciate restaurants that thoughtfully incorporate music into the dining experience, the selection here felt slightly overpowering for the otherwise refined ambience. Service is seamless and attentive, with different servers presenting each course smoothly and professionally, truly impeccable throughout! read more

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Y'alllll this place is legit, I understand why the ratings are so high!!! This is the best way to put it - you know that feeling when you get a chance to have your next expensive meal and you're like "ouuuu should I take this as an opportunity to try a new expensive restaurant or should do I revisit?" I definitely feel like I want to revisit this place and in fact, we plan to take my sister when she's next in town!! We were absolutely blown away by the tasting and wine pairing menu!! The pacing was perfect. They knew when to slow down and when to make it more exciting. For example, we had a reindeer meat snack after a couple of quick heavier snacks to slow us down. And sometimes, there would be some longer breaks in between heavier meat dishes. My favourite dish was the Hokkaido scallops with pea sauce!! I loved the level of thought they put into the wine pairing with this dish - they said how difficult it is to pair a vegetable forward dish that lets the vegetables still shine. (Like wow, I never thought of that but that's so true!!!) And then we tried the pairing together and it has become THE scallop dish that we always compare to!! They did a great job with the wine pairing and I appreciate how there were a variety of drinks from different regions, and some that were new to our palette. It was one of the most memorable drink pairings. The service was top notch. We arrived and they greeted us very warmly using our names and wished me a happy birthday right away. All the chefs and servers moved like a perfect dance, and they were VERY observant. I had to go to the bathroom right before the steak dish, and yeah, I took kinda a long time because well, I'm a girl. As I was walking back, I noticed that the chef (who was going to serve us) was waiting at the counter and only started to pick up the dish as he heard my footsteps come closer, and ONLY started walking once I pasted him. Another time, I came back from the bathroom walking behind a server. Again, he heard my footsteps, shifted out of the path, and allowed me to go first. He was able to differentiate my footsteps from other people, say the other chefs or servers. All the staff were always looking out for their guests and thinking about what they could do to make the experience better. I thought the atmosphere was very interesting and unique. It was upbeat and fun but yet still elegant and classy. The chefs would cheer every once in a while. They also chose to play upbeat songs that were played in a volume that was meant to be heard. For the first time ever, I felt like the music really added to the dining experience. It was also interesting to see that they chose to stagger seatings. WOULD I COME BACK HERE AGAIN? I would absolutely come back here again which says a lot considering how expensive this place is and how we have so many delicious and highly rated restaurants in California!!! read more

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Awesome experience, one of the best fine dining meals I've had in SF. The space is beautiful - large and open with lots of natural light through large windows and skylights, dining room with spread out tables with the open kitchen at the other end. Service was sharp throughout, every interaction was friendly, chef brought out a number of dishes himself to explain. Overall the food was very good, highly technical, great presentations. Some dishes didn't quite hit the mark for me, but all were tasty nonetheless. Sauces were precise, proteins cooked well, length and timing of courses was great (can keep up with my pace which is faster than most), desserts were a nice and light ending. They do a wonderful job explaining where the ingredients are sourced from and how they're treated, most of it being from nearby. Wine list is solid. read more

One year, one star--Kiln is worth visiting for its creativity and food artistry. The chef and staff's dedication to fusion cuisine shines through the 20-course menu. Each bite has its own unique flavor, perfectly presenting the umami that comes from blending Eastern and Western cultures, and balancing surf and turf throughout the menu's rhythm. The ambiance captures the San Francisco attitude--bare and raw, the true color of Silicon Valley. read more

Stunning meal, by far one of my best in SF. I honestly find the SF Michelin guide pretty hit and miss, but this was a massive hit. Some thoughts: - The absolute stars of the meal are the seafood courses. Lots of complexity, lots of layers, lots of refinement. Oyster, scallop, poached lobster, black cod, caviar, etc. - The sauces/broths/foams around the dishes were extremely well done, and one of the underlying narratives throughout the whole meal. - 20 courses - huge variety of flavors. - The service was absolutely perfect, and the pacing was *extremely* impressive. Never felt like I was really waiting between dishes. Ambiance was great - cool open industrial chic room. - The couple of red meat dishes at the end were tasty but didn't have the insane wow factor of complexity and flavor as all the seafood dishes before it. Similarly, the whites at the start of the alcohol pairing were more memorable and impressive to me than the reds at the end. - Fantastic desserts. On the whole, one of my all time favorite meals in SF, extremely impressive, would absolutely return. Better than most of my Michelin starred meals in SF. read more

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Given our memorable meal last July, we were looking for excuses to return and made it back this past Saturday. Everything was just as good, and different dishes. From the first bite of the squab to the final note of Kiln's playlist, everything was perfectly orchestrated. The food was spectacular, especially the dungess crab and scallops, and the bread; and the tableware created a beautiful, almost theatrical, atmosphere with the shadows. Julianna's service was the perfect complement, her warmth and genuine care made us feel right at home. It was a truly memorable evening. read more

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Not long before they get that third star!! This place is great! Each offering was jewel-like, exciting and complex and moved perfectly into the next! Service was so relaxed and breezy yet attentive to every need. Was a very memorable experience! We've been to all the big 3's in the area and Kiln is easily on same level if not better than a few of them. read more

We had so much fun! Everything was good, I don't think there was a single dish that was meh. Value for the food and service was great!! Vibe was also unpretentious, which we appreciated. Some of the past tasting menu restaurants we've been to have felt stuffy and/or disjointed, which makes us avoid splurging on them/wanting to go to them. All courses felt cohesive. The menu was seafood forward when we went, with super interesting proteins. Like razor clam! Main lobster! Scallop! Caviar! There was a cow that got used mult. ways. The last dish had a call back to the first dish! There's a Japanese beer on menu from an interesting beer man! And yes, you should try it! Dessert courses were unique and super cool. Wish we lived closer so we could come again! Thanks all. It was v lovely. read more

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I had the pleasure of dining at Kiln before they received their Michelin stars, and I remember saying it felt like a two-star experience, and sure enough, they were later awarded exactly that. The staff were exceptionally well-trained, and the food was absolutely superb. This review is long overdue, but well deserved. I truly cannot wait to return and experience it all over again. As someone from LA it was weird that they didn't have Valet Parking then and I got my window broken into dining here. read more

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I came here before the Michelin stars and was so impressed by my visit! Excellent service and such a unique menu. Definitely worth a visit, I really enjoyed how creative dishes were. My favorites were the Modesto squab & the pine cured meat. Music was super fun and modern which made the vibe less stuffy like other Michelin star places. I loved it! read more

Food: 5 Decor: 5 Service: 5 Came here for a birthday dinner and had a great meal. Overall one of my favorite places in the city and would definitely return. Not surprised if they get a second star next year. k i l n Beef Tendon Roasted Onion Sweet Potato 3/5 Perigord Truffle Andante Dairy 'Minuet' | Lamb Heart | Malt Vinegar 4/5 Half Moon Bay Spot Prawn Kohlrabi | Green Plum | Preserved Chamomilé | Spruce 4/5 Toasted Dill Seed Bun Smoked Sacramento Sturgeon | White Verjus | Ossetra Caviar 4/5 Kumamoto Oyster Linden Flower | Celtuce | Aged Beef 4/5 Imperial Kaluga Caviar Onion Vinegar | Chicken Fat ? Dungeness Crab Dill | Horseradish Seaweeds 5/5 Monterey Bay Abalone & Their Livers Vin Jaune | Fig Leaf Buckwheat 5/5 Maine Lobster | Preserved Cherry | Ramps 4/5 Lingcod Grilled Broth | Prawn Head Butter | Pine Mushroom 4/5 Maine Lobster Chrysanthemum | Sansho Pepper | Veal Sweetbread 5/5 Modesto Squab Gravenstein Apple | Hazelnut | Cognac | Birch 4/5 Californian Iberico Pork Cured in Juniper 2/5 Venison Loin Caul Fat | Juniper | Porcini 4/5 Venison Blood Sausage | Juniper | Rye Dark Rye Country Loaf 4/5 Culture Butter from Brittany | Venison Pan Drippings 4/5 Broth of Smoked Pork Trotters | Koji Oil 4/5 Andante Dairy 'Nocturne' Summer Truffle | Malted Barley & Rye 4/5 Chamomile Sorbet Blueberry Cordial | Celery 4/5 Chanterelle Ice Cream Rum Cake | Caramel of Dried Mushrooms 4/5 Hazelnut | White Chocolate | Elderflower Salted Butter Toffee 4/5 Meadowsweet Pate de Fruit 70% Chocolate | Chicory 3/5 Service was great, much better than a typical one star. Water was always full, and they were extremely attentive. Decor was also nice, clean, and oddly reminiscent of the Menu movie. read more

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4.5 if I'm being critical. For a quick response, Id say 5 and recommend anyone book a reservation. A lot of the dishes had Nordic technique, while also being heavily influenced by Asian cuisine, but also familiar to New American. I do commend the chef for balancing so many influences and creating something that feels it cannot have a label. I'd say the strongest dishes were the seafood dishes to me. The scallops with pumpkin and cypress seeds may have been the best representation of possibilities for what pumpkin could taste like. The oyster dish was such a delight in flavor, although I think some people may not like the soft, squishy textures of this one. Taking the oyster liquor and jellifying it was genius! The halibut paired with cardamom and vanilla was an out of this world experience! I could have have 10 of that dish! Some other highlights were the truffle, lamb heart, goat cheese tart was also a personal favorite of mine, as the offal taste was reigned in so well. The chestnut ice cream with white chocolate and vermouth was like nothing else I've had and gave me a whole new appreciation for chestnuts. The petite fours harmoniously worked all together, as If I was taking four separate photos to merge into a panorama of the forest. The steak was delicious, although I highly recommend you cut it vertically, so every bite has a tip of fat. If you eat it horizontally, you'll end up with all fat cap at the end, like my sister did. Unfortunately not everything was a home run. The squab was good, but it wasn't as good as I've had it at other establishments. Not sure whether it's the way they prepared it, although the sticky, tar-like skin on top was a playful texture. The raw milk with wheatgrass was a lackluster dessert. Mostly tasted like a wheatgrass smoothie that melted upon serving. The abalone dish was really saucy. It didn't feel as magical as the other dishes as well, especially with its rubbery texture. While the approach was purposeful, there isn't a strong indication on what their identity is. Perhaps the chef finds that too limiting for his exploration? The bare, brutalist interior with no artwork felt like a contemporary art gallery. The theme of the menu seemed centered around nature, based on the shapes and textures that conveyed something similar to what I could find in a marsh, or forest, or cottage mountain home. Looking back on my photos, I get this sense of being an old timey common villager, having dinner or a mid afternoon snack with most of what we ate. While the service here is on par for what a michelin restaurant should be, I feel most of the staff is trying hard to come off as nice, when I actually take it as insincere. Of course every person I interacted with asked about how I felt about the meal or what we were in for, but I felt everyone was more robotic and staged rather than natural. The polaroid they take does feel slightly hokey, but the nostalgic charm does add a nice touch to the experience. The biggest exception was the manager/owner, Julianna Yang. That lady oozes charisma and I wished all my interactions were funneled through her. Her confidence fills the room with such gravity, yet still offers kindness and humility in her approach. I hope all the servers can become half the woman she is when it comes to hospitality! I see why this place has the praise it has received. I also think that one star is accurate, even though they are aiming for two stars based on the service and length of the menu. I feel they will be awarded more stars in the future, but for now, one star is reasonable. If half stars were a thing, maybe 1.5 stars would be a good fit for their current operation?! read more

Yeah....hard to explain this experience. I went on a friend's birthday and got the drink pairing as well. They have specialty ways of pairing things, and the food is all bite sized. That said, we were all full by the end. The ambiance is very nice, if not the usual San Francisco parking issue. And the service is high end French. Meaning they set things down left to right and pick things up right to left. As well, it is all set with perfect timing. I really don't know how to say, wow. We're glad to have gone before any Michelin stars, but I'd go back and pay anytime. read more

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I rarely leave one-star reviews, but this experience was awful from start to finish. The bathroom was dirty, with pee on the floor--totally unacceptable for a restaurant of this supposed caliber. Inside, the music was blaring and grating, to the point it gave me a migraine. When I politely asked our server, Natalie, if it could be turned down, she responded rudely and condescendingly, saying it was a set playlist for the evening and nothing could be changed. Because of the noise, I couldn't even finish my meal. No one checked in to see if we were okay or asked whether they could make the experience better. The staff hovered nearby like watchful guards but were completely cold and uninviting. When we decided to leave halfway through, Natalie was pushy and mechanical, insisting on packing our leftovers. Outside, people were smoking and doing drugs right by the entrance--hardly the atmosphere you'd expect from a "fine dining" spot. As for the food: it looked nice but was cold, and some dishes overly salted or cheesy. My stomach felt uneasy afterward. The only saving grace was the sommelier, who was attentive and kind. Everyone else felt robotic. Natalie also touched multiple surfaces and then handled our food with her bare hands--not exactly confidence-inspiring. Between the dirty bathroom, obnoxious music, rude service, and questionable hygiene, this was hands-down one of the worst dining experiences I've had from a Michelin star restaurant. Would never return. read more

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Modern Nordic cuisine - you can see how Aska (NYC) and Sons and Daughters (SF) influenced this spot - highlights hyperlocal, simple ingredients, with little excess on the plate. There's a lot of technique behind each dish, the most obvious example being the honey-lacquered squab. What impressed me most is the progression of the meal, with nods to previous dishes (hello spot prawn) throughout the course. I wish they would accommodate some dietary restrictions... I had to skip two dishes because of just how much dairy would be included. That's the Baume (Palo Alto) influence; that restaurant also wouldn't deviate from a vision. From the first few tastes - a highlight was the smoked sturgeon - to an excellent dessert series - a highlight then was the chamomile sorbet - everything works. A few other reviews have noted the lack of greenery/freshness, as this is a very protein-centric menu. Overall, a clearly stellar restaurant (among the 50 best I've ever eaten at) and a likely candidate to get two Michelin stars next year. read more

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Great fine dining tasting menu experience. The ambiance was elegant and service was on point with plenty of cocktails and a great wine list. The first 6-7 dishes really earn this place its star. The meat options were tasty but not as creative/flavoursome as the seafood opening dishes. Worth the experience. read more

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Food was iconic and exotic, very unexpected and moody in the sexiest of ways. I found the atmosphere to be romantic and classy with an edgy risqué feeling in the best way possible! The dark, elegant and simplistic dining room gives an eyes wide shut feeling with a VIP who's who experience. I highly recommend for foodies looking for an out of the box experience. read more

Service was phenomenal, ambiance was nice, food was average. I will start with the good -- the service was fabulous!! The dishes were served quickly one after another so I never really had time to get too full in between courses. It also sort of felt like there were more people attending to me than actual number of people eating, which was nice. The steep price is definitely attributed to the service. The food was just okay though... I appreciate how there were tons of small bites in delicate tartlets, which I find very fun, but the food was rather cheese and meat forward. The meat dishes did sometimes feel a lot, especially the last one, and some courses were also overpowered by the cheese flavor. I was also not at all a fan of the desserts. They were either a bit too sweet or the flavors did not mesh well together. Very incentive, but I won't be coming back! read more

Kiln - New American Near Me - San Francisco, California

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Kiln has been on my list for the past year. I finally had an opportunity to celebrate my birthday there last Wednesday. Ambience: It is located in an unassuming minimalistic space in Hayes Valley. I love the open, not stuffy and fun restaurant vibes. Service: Impeccable, friendly, soft..tailored and not cookie cutter. I interacted with no less than 8 people and felt like every single person wanted to be there. So much pride in what they do... Food: Here is a list of what we ate fried beef tendon lamb heart shima aji smoked sturgeon scallop with peas and pickled bud blossoms kaluga caviar over roasted hen fat dungeness crab portugese blue lobster in shell reduction potato bread with beef drippings monkfish with roasted kep razor clams in almond mousse on buckwheat tart squab over fire with huckleberry and bone reduction lamb loin in bone reduction house cured beef and iberico rhubarb sorbet with eucalyptus sourdough custard with cocoa nib Typically, I would find a handful of standouts but my, oh my.... Every dish blew my palette. They were ALL incredible, unique, minimalistic yet complex... full of different textures and flavors. We really loved our dining experience here and Kiln has definitely taken the Top 3 spots in the Bay Area for me..It's actually in my Top 3 in The World. This will be controversial but yes... that includes the Michelin stars like Alinea in Chicago and Eleven Madison Park in New York. I really love Kiln, the food, the wine list, the people and the experience THAT much!!! I highly recommend Kiln and cannot wait to be back! read more

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Top notch experience! Highly recommend. Reservations were easy via Tock. This was my first pick dinner, but they were fully booked for my husband's birthday so I booked elsewhere. A week prior, that restaurant cancelled but the stars aligned because a spot had opened up at Kiln! Walking in, I felt like we were at the restaurant in the menu. It's stark and clean and I'm into it. They wished my husband a Happy Birthday, which they knew because they asked prior to our arrival. We were greeted with a glass of sparkling. They had also mentioned this prior to our arrival and asked if alcohol was okay, which I appreciate, even though I'm pro all the alcohol!! I don't want to ruin the dinner too much, but we had the full tasting experience and my favorite dishes were the bisque, caviar, and ALL THE desserts!! They also just had a lot of nice touches with the photographs (I'm guessing they do that so they can remember what you look like if you ever come again) and the candles to take home. And the lighting is on point so you can take some pretty stellar pics of your food. Julianna, who we later realized after some internet stalking is the GM, seemed fun - like I'd want to be friends with her outside of work, haha. And she has the best handwriting!! I cannot wait to see Kiln's success!! read more

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Little known ingredients, expertly manipulated, some hyperlocal, many delightful twists and turns throughout the meal. Interior is very minimal chic and a nod to modern Nordic decor with the skins perched on the seating in the lounge. The dining room is pretty stark - I think there were 12 round tables spaced evenly from each other, enough privacy, but still could people watch when desired and I liked how Kiln positions the seats for optimal conversation. Can I talk about the bathrooms? Toto bidets, Aesop toiletries, dimmable mirror, real candles and CHARMIN!?! The staff make a point to freshen them up after each person uses and they guide you in. Needless to say - hospitality was high through the night and leading up to the dinner the text concierge was so accommodating and friendly. Also were available for last minute changes and same day requests. Favorites of the evening: puffed beef tendon, Portuguese blue lobster, Norwegian mackerel, Modesto squab, charcuterie, aged ribeye specifically the cap, olive oil sorbet and all the mignardises - rare are they ALL good! These are just my standouts, the others all excellent too. I would say the only quibble was with the Iberico pork - a bit tough. Both the alcoholic and non-alcoholic pairings were playful, well thought out and the explanations were so detailed - terroir, history, why chosen and how it pairs with the food. Best meal in the US in the last few years and definitely Top 5 in the Bay Area. Fresh point of view, transporting and feast for all senses. Already looking to booking my next experience later this year - before stars start raining on my reservation parade. read more

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极简的工业水泥风硬装，黑色桌椅、白色桌布，经典配色尽显干净利落，室内空间虽小，桌距却刚刚好，服务也适度，菜品的呈现和介绍由厨师团队包揽，省去了很多不自然的"背书"和拖沓的"台词"，吃得舒服最重要 菜量的安排不错，很饱但不撑，节奏平均且稳定，味型属于接受度极高的咸酸、叠加浓郁的奶香，用一支干白来配餐再合适不过，两者相辅相成，既不会盖过食物本身的魅力，又能在适当的时候解腻清口 酒单比想象中丰富许多，价格虽不是巨坑，却也翻了不止一倍，当然也是拒绝自带的相同酒水，好在餐厅团队提前通过短信积极地沟通确认，不然按照原计划，还真碰巧准备了出现在酒单上的同款 ····· Beef Tendon Roasted Onion｜Sweet Potato 【炸牛板筋】 硬、脆、有嚼劲 用番薯入酱，点缀在表面，缓解了略咸的调味 Périgord Truffle Andante Dairy 'Minuet'｜Lamb Heart｜Malt Vinegar 【黑松露夹心酥】 口感酥脆，咸甜适中，内心很是丰富 在发酵阶段加入了法式酸奶油的山羊奶酪，散发出浓郁的奶香，同时酸度和甜美也不甘示弱，羊心的元素隐藏其中，默默地展现着红肉的鲜美 Shima Aji Radish｜Preserved Green Plum｜Spruce 【调味縞鯵鱼生】 在新美式餐厅里较少出现的食材，先经过浅盐渍，再利用青梅蜜饯来增加酱汁的清新和酸甜，最后装点上几滴云杉木油 虽然鱼温不够低，但很鲜美，而且肉质微脆，表现已然不错，搭配的萝卜丝也是加分项，脆嫩清甜、汁水丰富 Toasted Dill Seed Bun Smoked Sacramento Sturgeon｜White Verjus｜Ossetra Caviar 【烤莳萝种子面包】 在厚实的面团里塞进烟熏的加州鲟鱼肉泥，整体的口感很奇妙，外壳酥香，内里蓬松柔软，散发着浓郁的黄油香气，后期越嚼越香，而且完全不会噎嗓子 奥西特拉鲟鱼子酱则没有发挥出自身的魅力，入口冰冰凉凉，只是提供了一些温度方面的反差感 Hokkaido Scallop Musquee de Provence｜Roasted Kelp｜Cypress Seed 【北海道扇贝】 扇贝软软糯糯，用勺子轻轻一kuǎi就能切断，鲜味也保留得不错，撒上酥脆的柏树籽，绝配！ 麝香南瓜酱很浓郁，黏稠中又不失一定的流动性，可惜调味过咸了，得多配几口酒 Dungeness Crab Dill｜Horseradish｜Seaweeds 【珍宝蟹】 蟹肉已经呈丝状，还能这么老... 主角太弱，却不影响配角们创造精彩！两种海藻经过油炸，香气足足的，酱汁恰到好处的咸味和奶香、再点缀以辣根粗旷的辛辣，充满惊喜 Monterey Bay Abalone & Their Livers Vin Jaune｜Fig Leaf 【鲍鱼｜肝】 有着烟熏香气的鲍鱼，软嫩、弹牙、有嚼劲 这一道的酱汁也值得感叹！融入了法国黄酒和无花果叶，浓郁醇厚，奶香与坚果香最为突出，增加口味层次的咸、以及清爽解腻的酸，好美妙的配合！ Buckwheat Maine Lobster｜Preserved Cherry｜Redbud Blossom 【荞麦挞｜缅因州龙虾】 龙虾普普通通，不值得一提 挞底薄且酥脆，意式甜酱沙巴雍的奶香四溢，适度的咸让整体的口味饱满了起来，樱桃果酱的酸甜增加复合感，很好吃，丝毫不腻 Alaskan Halibut Green Cardamom｜Iberico Ham｜Sake Lees｜Madegascar Vanilla 【阿拉斯加大比目鱼】 不错，挺嫩的、有些弹性，酱汁过咸了，还好鱼肉的鲜美没有被遮盖 Modesto Squab Somerset Apple｜Hazelnut｜Cognac｜Birch 【加州莫德斯托市乳鸽】 刷上蜂蜜烤出来的皮，甜香、无敌酥脆，鸽子肉也太鲜嫩了吧，展示着最美的嫩粉色，而且处理得非常好，完全没有血味 苹果、榛果、干邑白兰地、白桦树汁、乳鸽原汁，融合出了两种酱汁，淡淡的甜口，依旧有奶香的部分，直接给满分！ Venison Saucisson d'Alsace 【鹿肉｜法国阿尔萨斯腊肠】 在美国风干熟成的鹿肉版本法式腊肠，鹿肉本身的脂肪含量就很低，完全没有腻感，干爽、咸香、奶香、以及喷涌而出的浓郁酒香，堪称无敌下酒菜！ Venison Loin Caul Fat｜Juniper｜Porcini 【鹿腰肉】 厨师真的很会，用猪网油包裹鹿里脊，锁住水分，让肉质极其柔嫩，但是有一股明显的土腥味，酱汁又稠又细腻，菌香和奶香都非常浓郁 Venison Blood Sausage｜Juniper｜Chestnut｜White Truffle 【鹿血肠团子】 很好吃，鹿血肠鲜嫩多汁，面衣甜甜的，中和了血肠略咸的调味，白松露仿佛点睛之笔，增加了一丝奶香 Dark Rye Country Loaf｜Raw Butter 【深色黑麦乡村面包】 欧包的内部组织还挺优秀的，气孔均匀、口感蓬松、含水量充足，但是外壳真给我整无语了，焦脆到极致原来这么苦... 黄油的质地达到了易涂抹的状态，无奈咸味盖过了奶香，体验感骤降为零，厨子果然还是那个厨子，当年在Sons & Daughters被黄油咸飞的痛苦经历又回来了 Broth of Smoked Pork Trotters｜Koji Oil 【烟熏猪蹄汤】 咸鲜口，像茶体一般的质地，有着圆润、却不腻的油感 Andante Dairy 'Nocturne'｜Périgord Truffle｜Malted Barley & Rye 【牛奶酪｜黑松露｜大麦芽+黑麦挞】 奶酪柔软细腻，挞底却有失水准，质地偏厚，脆度一般，和那种薄且酥的口感还差得挺远，但是好像已经赢过许多梆硬、潮湿、焦糊的"美式"挞底了 Almond Sorbet Lillet Blanc｜Preseved Raspberries 【杏仁雪葩】 杏仁的香味超级浓，一点点甜，一点点咸，清爽与绵密并存，好好吃！ 50% Chocolate Orange Bitters｜Cocoa Nib｜Madagascar Vanilla 【脆皮梦龙】 敲开薄薄脆脆的外壳，显露出细腻、苦甜的巧克力内心，泡沫酱汁中满是香荚兰的气息，过于舒适的收尾 Californian Pistachio｜White Chocolate｜Elderflower 【开心果白巧克力慕斯】 弹弹糯糯，装饰以接骨木糖浆，甜度适中 Salted Butter Toffee 【盐黄油太妃糖】 大力赞扬！口感黏稠，活跃的香气，浓郁且持久 70% Chocolate｜Chicory 【夹心巧克力】 脆皮，甜滋滋，苦香为余韵 Rose Hip Pate de Fruit 【玫瑰果法式软糖】 软、弹，和山楂糕有着惊人的相似度 read more

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Superb dining experience in an industrial chic setting. All of the courses were inventive and more importantly, delicious. Highlights for me were the abalone, venison loin with venison blood sausage, and the Maine lobster with veal sweet bread. Would not be surprised if Kiln receives 2 Michelin stars soon! read more

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My wife and I really enjoy fine dining and have been fortunate enough to try a lot of great places around the bay and beyond. Kiln was fantastic and up there with some of the best. I loved that they prepared so many courses and there were really no misses (which is hard to do with 20 courses). I also like that it is protein driven- so you start off with lots of great seafood, Hokkaido scallop, crab, spot prawn, abalone, razor clam, halibut etc. then move onto land based protein like modesto squab, ribeye, cheese, etc. Service was top notch and I appreciated the chefs come out to describe the dishes for you. Missed the opportunity to let Chef Wesley and his partner, Juliana Yang, know in person that we had an amazing experience and appreciated the creative/delicious food and wonderful service (didn't know who each was until I ended up googling Kiln to learn more after our dinner but both came out during the service). My understanding is that they've been open for about a year and already have their first star. I'd bet a 2nd star comes pretty soon. -edit- didn't realize Michelin would announce new stars and lo and behold, 10 days after our visit, 2 stars- well deserved. read more

It's a bit sad -- the place is missing that warm, welcoming feeling. The atmosphere felt cold, both in how the staff interacted and the overall vibe. It's just not the kind of place that makes you want to linger. read more

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Fantastic Michelin star restaurant! Don't let this 20 course meal scare you, as courses are bite sized snacks. Sleek and dark exterior (think modern loft style establishment), very attentive servers and quality of the ingredients really made this place a memorable meal for my husband's milestone birthday celebration. read more

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Only took off a star due to some of the meat courses being way too salty for my liking. Everything else was amazing! The decor and presentation for each course were probably the best I've seen yet in San Francisco. The vibe was definitely on the more intimate side with the lighting to match the mood. Service was also great! The staff served our courses with good pacing and kept everything very clean on our table at all times. read more

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