Kiln
Fine dining restaurant · Civic Center ·
Creative tasting menus with global influences and wine pairings
Creative tasting menus with global influences and wine pairings
"Kiln is one of the boldest tasting menus we’ve had in years. The 18- to 20-course, two-hour tasting menu is mostly Scandinavian and focuses on dishes that take days to prepare. After you’re seated in a brutalist warehouse with almost no decoration and loud punk rock playing through the speakers, servers bring out gorgeously plated finger foods like a cornette of kabocha squash accented by a purple flower and heftier dishes like a grilled mackerel with a shellfish reduction. The menu changes often, but you can always expect a set of dishes that will take you for a rollercoaster ride of flavors." - julia chen 1, ricky rodriguez, patrick wong
"Led by chef John Wesley, who won the 2024 Young Chef Award, Kiln’s menu uses French, Japanese, and Scandinavian cooking techniques to achieve impactful dishes fashioned in a minimalist style. (2 stars)" - Eater Staff
"Set in a warmed warehouse space where personable service meets industry-seasoned technique, this San Francisco tasting menu leans Nordic, emphasizing preservation methods like curing, drying, and fermentation to produce deceptively simple yet intricate dishes. The creative energy is steady throughout a meal — opening snacks such as a crispy curlicue of puffed beef tendon capture the ethos, while plates like a squab breast lacquered with burnt honey and served with a truffled jus reveal a more classical bent." - The MICHELIN Guide
"Industry veterans Chef John Wesley and general manager Julianna Yang have combined their talents at Kiln, where the warehouse space is warmed by personable service and the kitchen delivers artful creations. The tasting menu leans Nordic, highlighting preservation techniques like curing, drying and fermentation in dishes whose simplicity is belied by intricate techniques and compelling flavor combinations. The creative energy is consistent throughout the meal, offering plenty to impress guests. Opening snacks like a crispy curlicue of puffed beef tendon captures this ethos, while others, like a squab breast lacquered with burnt honey and served with a truffled jus, display a classical bent." - Michelin Inspector
"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. Make a reservation on Tock." - Flora Tsapovsky