Kiln

Blown away! From the moment we stepped into Kiln, we knew we were in for something special. The ambiance was just perfect - a warm, inviting buzz with a sophisticated yet comfortable feel. It was clear that every detail, from the lighting to the decor, was thoughtfully curated.This wasn't just a meal; it was a culinary adventure. The menu was brimming with creativity, showcasing unexpected flavor combinations that danced on the palate. Each dish was a masterpiece, beautifully presented and bursting with fresh, vibrant flavors. It's clear that the chefs here are passionate about their craft and aren't afraid to push boundaries.The service was impeccable. All our servers were incredibly knowledgeable, attentive, and genuinely enthusiastic about the menu. They ensured we had everything we needed without being intrusive. The entire staff was friendly and welcoming, creating a truly memorable dining experience.As if all of that wasn't enough, the playlist was spot-on! A perfect blend of soulful grooves and upbeat classics that created the ideal atmosphere for our evening. It was the kind of playlist I Shazam-ed every other song.Kiln has raised the bar for dining experiences - everything was executed flawlessly. It's a must-visit for anyone looking for exceptional food, outstanding service, and a truly unforgettable night out. We'll be back soon!

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 TendonRoasted 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 TruffleAndante 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 AjiRadish｜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 BunSmoked 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 ScallopMusquee 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 CrabDill｜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 LiversVin 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！BuckwheatMaine 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 HalibutGreen 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 SquabSomerset 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 LoinCaul 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 SorbetLillet 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% ChocolateOrange 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

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.

Food: 5Decor: 5Service: 5Came 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 nBeef TendonRoasted Onion Sweet Potato3/5Perigord TruffleAndante Dairy 'Minuet' | Lamb Heart | Malt Vinegar4/5Half Moon Bay Spot PrawnKohlrabi | Green Plum | Preserved Chamomilé | Spruce4/5Toasted Dill Seed BunSmoked Sacramento Sturgeon | White Verjus | Ossetra Caviar4/5Kumamoto OysterLinden Flower | Celtuce | Aged Beef4/5Imperial Kaluga CaviarOnion Vinegar | Chicken Fat?Dungeness CrabDill | HorseradishSeaweeds5/5Monterey Bay Abalone & Their LiversVin Jaune | Fig LeafBuckwheat5/5Maine Lobster | Preserved Cherry | Ramps4/5LingcodGrilled Broth | Prawn Head Butter | Pine Mushroom4/5Maine LobsterChrysanthemum | Sansho Pepper | Veal Sweetbread5/5Modesto SquabGravenstein Apple | Hazelnut | Cognac | Birch4/5Californian Iberico Pork Cured in Juniper2/5Venison LoinCaul Fat | Juniper | Porcini4/5Venison Blood Sausage | Juniper | RyeDark Rye Country Loaf4/5Culture Butter from Brittany | Venison Pan Drippings4/5Broth of Smoked Pork Trotters | Koji Oil4/5Andante Dairy 'Nocturne'Summer Truffle | Malted Barley & Rye4/5Chamomile SorbetBlueberry Cordial | Celery4/5Chanterelle Ice CreamRum Cake | Caramel of Dried Mushrooms4/5Hazelnut | White Chocolate | ElderflowerSalted Butter Toffee4/5Meadowsweet Pate de Fruit70% Chocolate | Chicory3/5Service 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.

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.

What a truly special gem. Absolutely magical experience, full sensory overload! Beyond the outstanding culinary journey with each mind-bending and blowing course (complete with phenomenal globally influenced wine et al pairing), the service, music, space, and all details in between reflected deep curation, intention, and care. Highly recommended. Thank you, Kiln Team!!

We came here for a birthday celebration, the staff were very friendly. The restaurant is clean and minimalist, and the music varies based on the chefs playlist. The food is Scandinavian and clean, but quite rich and indulgent. By the end of the menu we were quite stuffed. Some highlights include the crab and lobster courses, the bread, the ribeye, and the pate de fruit in the dessert course.

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.

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.

A delightful evening dining with friends at Kiln. Outstanding service and tasty bites! A great spot for a special occasion (or if you just feel like splurging on yourself or your loved ones)!| Ambiance | We began the evening in the lounge area as we were early; there, we were able to observe the open kitchen as well as the restaurant interior itself. Kiln's space has a high ceiling, exposed beam and piping; it's industrial, modern, and comfortable all at the same time. Over the course of the evening, we enjoyed the music playlist; it was casual, upbeat, and set the mood for the evening!| Service |Outstanding service. I appreciated the staff confirming and acknowledging our dietary restrictions and preferences both a week prior to our reservation, and after we were seated. Service throughout the night was comfortable and friendly. At ~17-18 courses (I lost count!) including the small bites, our meal took ~2 hours and 20 mins for the four of us; the pace was just right. At the end of the evening, the staff offered to take a Polaroid for us to bring home; it's a nice touch to have a personalized piece of memento to bring home along with the menu for the evening.| Food | We've enjoyed pretty much every course! We always enjoy small bites at restaurants, and this felt like a progression of small bites, leading up to 3-4 savory courses, and 2 desserts + petit four. The amount of food was just right. Key standouts:- the smoked sturgeon in a crusty pastry shell topped with caviar and more crispy pieces -- creamy and tasty!- the bread course with the cultured butter, paired with dungeness crab with brown butter mousse- the broth of pork trotters -- so comforting!All the seafood courses were fresh and sweet, and savory courses were tender and flavorful. The only dish I was so so on was the California Iberico Pork Cured in Juniper; it was a bit too fatty for my liking. The hubby and I also shared a non-alcoholic pairing. It was tasty and delightful! For me, sharing one tasting for the two of us was perfect.