Vous pensez qu'il y a une erreur sur ce lieu ?
Signaler une erreur
Vos retours sont importants pour nous. Si vous avez remarqué une erreur concernant ce lieu, merci de nous en informer pour que nous puissions la corriger.
Propriétaire de ce lieu ?
Nous récupérons automatiquement les informations disponibles sur votre lieu. Si jamais celles-ci ne sont pas correctes, connectez-vous gratuitement sur notre tableau de bord pour les modifier et bonus, accédez à vos statistiques détaillées.
Modifier les informations de votre lieu
Ce qu'en disent les utilisateurs
Approuvé par 1 partenaires officiels
Autres lieux à voir autour
Nightbird
330 Gough St, San Francisco, CA 94102, États-Unis
Ajouté par47 utilisateurs
Smuggler's Cove
650 Gough St, San Francisco, CA 94102, États-Unis
Ajouté par478 utilisateurs
Robin
620 Gough St, San Francisco, CA 94102, États-Unis
Ajouté par140 utilisateurs
A Mano
450 Hayes St, San Francisco, CA 94117, États-Unis
Ajouté par371 utilisateurs
Brenda's French Soul Food
652 Polk St, San Francisco, CA 94102, États-Unis
Ajouté par591 utilisateurs
Outta Sight Pizza
422 Larkin St, San Francisco, CA 94102, États-Unis
Ajouté par68 utilisateurs
Chez Maman
401 Gough St, San Francisco, CA 94102, États-Unis
Ajouté par224 utilisateurs
Cala
149 Fell St, San Francisco, CA 94102, États-Unis
Ajouté par304 utilisateurs
Doppio Zero
395 Hayes St, San Francisco, CA 94102, États-Unis
Ajouté par100 utilisateurs
Blue Bottle Coffee
315 Linden St, San Francisco, CA 94102, États-Unis
Ajouté par240 utilisateurs
"one of my best meals ever. multicourse Californian with most courses cooked over wood fired grill. visited in September 2024, shortly after awarded first Michelin star. n/a pairings were incredible"
@laura.eliz.walsh
"2 Michelin stars 2025 (new) Chef John Wesley 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 (either full experience of some twenty courses, or an abbreviated bar tasting) leans Nordic, highlighting preservation techniques like curing, drying and fermentation in dishes whose simplicity is belied by intricate techniques and compelling flavor combinations. Opening snacks like a crispy curlicue of puffed beef tendon and sweet potato starch with onion vinegar capture this ethos, while others, like a squab breast lacquered with burnt honey and served with a truffled jus, display a classical bent."
@nchavotier
"Headed up by alums of SF’s Sons & Daughters, Kiln burns with Michelin-starred fire. The fine dining restaurant uses fermentation, curing, and preservation to draw out the intense flavors of local and sustainable ingredients through the lens of Japanese, French, and Scandinavian cuisine. The resulting 18-20 course menu (an 8-10 course version is available at the bar) is master class in slow, careful preparation with dishes like puffed chicharron-like beef tendon delivered in a dramatic, minimalist dining room with 30-foot ceilings and a live olive tree at its center. Like the food menu, drink pairings don’t stick to a standard definition; dishes find the perfect match not just with wine, but with beer, cider, and sake, too. // 149 Fell St. (Hayes Valley) Best new 2023 Deep in the kitchen, at the back of the bare and spare, dark and moody, high-ceilinged, concrete-walled space, chef John Wesley asks himself how much he can do with the absolute least. Like a fillet of mackerel quickly cooked over the hearth until crispy skinned. It sits on a spoonful of a caramel-like concoction made from water and bones reduced over the course of a day. It looks simple, but days of prep and years of experience go into this single dish, along with the other nineteen or so courses. Kiln is a study in restraint and an exercise in fine-dining minimalism. —O.M. James Beard best knew. "
@chaunch26