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.

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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.

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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.

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Top notch flavors and presentation, fine service and vibe. Highly recommend.

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Each dish was a masterpiece with a burst of flavors, most importantly, every one of them balanced. The serving ware was exquisite pieces of art. The owners, Julianna Yang (hostess) and John Wesley (chef), were so were warm and welcoming, greeting and seving every table. The ambience was so elegant and zen. We all felt so special and in food heaven. Can't wait to go back!!

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Kiln had been on my to-try list for a year, and then they most recently got their 2nd Michelin star, so I felt compelled to get to Kiln sooner rather than later. Reservations are via Tock. Even before your visit, they reach out to find out if you're celebrating something special, and for our anniversary, they printed custom menus and gifted us with some champagne to start, which was a really nice and personal touch. They're located in the old Cala space (not sure what it was before this), and I had a shockingly easy time finding parking in Hayes Valley on a Tuesday night. The menu is about 20 courses, and they are open and upfront about the inability to accommodate dietary preferences and restrictions, which I respect. There are wine pairing options, as well as wines by the glass, and beers and ciders, but they had a great wine list, so we went with a bottle of Burgundy. Onto the food: 1. Beignet with Pilsner and Perigord truffle, goats milk cheese from Andante Dairy, and malt vinegar 2. Beef tendon (fried) with sweet potato, vinegar, and roasted onion 3. Spot prawn from Half Moon Bay: seasoned with tomato seeds, served over an emulsion of the head emulsion and a sauce of clarified tomatoes and chamomile 4. Seaweed tart: filled with a bonito emulsion and Dunegness crab, dill pollen vinegar, and caviar 5. Hokkaido scallop: dressed in a chrysanthemum sauce, with teardrop peas and rosehip 6. Razor clams: flame seared and marinated in vinegar, on white peach and white asparagus, with clam sauce, raw almond, elderflower jelly 7. Abalone from Monterey: braised and finished over fire, over an abalone liver condiment, yellow wine, and fig leaves 8. Maine Lobster: poached in butter sauce, smoked pork broth, sake lees, marinated greens with cardamom 9. Squab from Modesto: aged 2 weeks and lacquered with honey, served with a cherry leaf 10. Alsatian style venison sausage 11. Caramelized sunchokes, porcini mushrooms, cured fat - served in a large wood spoon. This was paired with house made rye and buckwheat country loaf topped with beef fat, paired with raw butter from a 9 year old dairy cow in San Martin 12. Dairy cow ribeye: aged 60 days, over greens, black currant, and a roasted beef marrow sauce 13. Tartlet of strip loin of the dairy cow from above + grilled beets, topped with crispy moss 14. Smoked beef broth made of the dairy cow bones, topped with koji oil 15. Malted barley beignet with an Andante Dairy cows milk cheese inside, buckwheat honey and summer truffle - the final savory course, rounding it out since the first course was a beignet 16. Rhubarb sorbet, raw milk curd, Mara de Bois strawberries, anise hyssop 17. Roasted yeast ice cream, almond cake with black trumpet mushrooms, sweet PX sherry sauce 18. Hazelnut and elderflower praline 19. Butter toffee with chanterelle and walnut 20. Chocolate bonbon with blackberry and pig's blood 21. Lillet Blanc pate de fruit Each dish was served on carefully chosen dishes and specific cutlery. Each bite was a flavor bomb with lots of different layers of flavor and texture. I also appreciated the unexpected additions such as the chantarelle in the butter toffee. Kiln is very specific about their sources, keeping it local as much as possible, and the final parts of the menu are an homage to this 9 year old dairy cow (I didn't realize that commercial cows go to slaughter at ~18 months??). It's been a while since we've done fine dining in SF, and Kiln did not disappoint. Service was impeccable but approachable, and they even took a polaroid for us at the end of the meal. The 2nd star is well deserved!

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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.

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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.

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Why is it not that popular for reallll???? Having been to many restaurants in this caliber, I gotta say this is the first restaurant that I literally like EVERY single dish they served (and there's so much food to the point I'm lying down in my bed right now just because being so full). This is like the first restaurant in SF I literally texted my friend right away that I would love to take him there the next time he's in town. I'm so happy that I randomly (and luckily) chose it on Tock. If there's any complaint, may be the bread they served me is a little bit burnt for my taste but their mushroom spread is so good that if they sell one in store, I would buy it right away. I wish them so much success in a future. And I've just learnt that the head chef came from Sons and Daughters and I kinda feel like it surpasses Sons and Daughters for real....I actually wished I brought my professional camera just to take photos of their food.

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The scallop dish with the green emulsion had me speechless. I scraped every last drop. Even things that weren't to my flavor preference, were delicious.

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We read that Kiln was Michelin recommended but not starred yet and decided to try it for our anniversary. In sum, it should be starred, at least 2 stars! Kiln’s culinary art is the most creative and innovative of all cuisines we tried in the last decade, and we did try many Michelin starred restaurants both in the U.S. and in Europe. Kiln is reminiscent of now famous Helene Darroze of Paris in the early days that impressed us with the innovative creations in spite of her then smoke-filled restaurant. Wife and I made the pre-paid reservation through the website ( $225 tasting menu, unlike some other restaurants utilizing Tock system, Kiln does refund cancellations made one week prior.) The reception was friendly, and we were promptly seated at an intimate round table. The ambience was curious – a very high-ceilinged, spacious, factory or warehouse-like room with skylights. It was rather cold in temperature, and the music was rather loud and intrusive (We are sedate, classical music lovers). We liked that there was ample space between the tables. As for food and drink, in addition to the tasting menu, there is wine pairing, non-alcoholic drink pairing, and caviar dish, any of which can be pre-paid or purchased at the table. We were served complimentary sparkling wines (Happy Anniversary!) first. Wife then had another bubbly, and I chose beer (not a wine fan). We were then served a succession of wonderfully tasty and petite appetizers served exquisitely on various beautiful platforms (dishes, pebbles, containers, etc.) The appetizers as well as all ensuing dishes were most beautifully presented, enhancing the inherent delight to the taste buds which was, I am sure, forged with much forethought, trial and error, and perfection! Suffice it to say that the wonderful variety of seafoods, meats that even included sweetbreads, my favorite, and sauces with hints of Japanese and French accents, were simply outstanding. Even though the appetizers were tiny and delightful, the main courses were rather substantial, and by the time the desserts (yes, more than two courses with wonderful ice cream and pastry) came, there was an open conflict between our brains wanting more and our stomachs saying “enough!” We had to have some of the candied desserts bagged for later. The service was friendly and professional -it seemed the chefs themselves served the dishes they made. And attentive and literally impeccable – the table was at all times cleaned of any crumbs or empty glasses. Yes, we will be back – in fact, we made another reservation when we got back home.

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From the moment we walked in, we were welcomed warmly. First of all the food was amazing. It is one of the very best meals I have ever had. The courses were inovative and each one was a real experience. The wine pairing made it all come together deliciously. The staff were professional and friendly, had answers to all our quesitons and seemed to truly enjoy what they were doing. Also loved the decor, it just had an excellent overall ambiance. We will be back!

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