"A relative newcomer to the San Francisco fine dining scene, Kiln comes from two Michelin-starred Sons & Daughters alums. But don’t expect a redux experience. Chef John Wesley blends Japanese, French, and Scandinavian cooking techniques and takes refreshingly broad creative license. Over as many as 20 tiny courses, diners might see a delicate beet cornetto paired with luxurious bone marrow or lamb shank served with hay custard. Expect the unexpected, as well as service that’s both professional and warm." - Flora Tsapovsky, Eater Staff