Kiln

I recently dined at kiln. The service was warm and attentive, and the ambiance was beautiful and intimate, both truly enjoyable. However, from a culinary perspective, the experience did not feel aligned with a two star Michelin level, if anything it felt closer to one star. While the menu was interesting in concept, many dishes tasted very similar to one another, creating a very repetitive experience that exploited the same flavors/textures over and over again. Several plates leaned overly greasy and salty, and a noticeable number of preparations were excessively raw or not well executed. As someone very familiar with blood sausage, that particular dish unfortunately missed the mark. The box of sweets at the end was also underwhelming in flavor and finish. Certain elements, especially a gelatin component, felt overused throughout the menu, contributing to a sense of monotony rather than progression. Even after enhancing the experience with added caviar and exploring both the alcoholic and non alcoholic pairings, nothing truly stood out as memorable or mind blowing. The white wines were excellent and thoughtfully chosen, though the reds were less impressive. The non alcoholic pairing unfortunately felt more like a sequence of juices than a curated pairing. Overall, while the service and atmosphere were lovely, the cuisine did not deliver the level of distinction, balance, and excitement we expected.

This may be perhaps one of my favorite Michelin experiences in San Francisco. In my personal perspective, I think Kiln may be superior to Benu, but I think that that's also hard to say as it really depends on the palate of the beholder. A few of my favorite dishes include: - Hakkaido Scallop with Musquee de Provence - Maine Lobster with preserved elderflower - Dungeness Crab with Shinko Pear - Black Cod with Deoduck, Schrenckii caviar. The cod was cooked to perfection. I personally strive to do this. And a few of the paired wines I enjoyed include: - Tatomer Riesling 2008 and 2021 from Santa Barbara CA - Didier Daguerneau "Siliex" 2020 from Loire Valley, France - Albert Grivault "Clos Blanc" 1996 and 2021 Pommard, Burgundy France The food was a lot more than I could consume which was quite a surprise for me. The dinner fare spanned over 4 hours with 2 of my good friends. I enjoyed the intimacy of the environment allowing us to savor the taste and carry thoughtful discussion over this meal. I would love to dine here again.

Service was impeccable. Music was a bit disjointed with a mix of hip hop and rap that didn't fit the vibe. Food was great but not 2 Michelin great, with a bit too much acid in each dish so things are on the sour side. Highlights were the duck, scallops and dessert.

Kiln exceeded my expectations. The food was delicious and creative. The abalone was a little salty for my taste, but everything else was amazing. The best dishes were the langoustine, the lobster, and the olive oil ice cream. The chef was not shy away from using a healthy amount of fat and oils for flavors. The meal ends up being on the heavier side however. The wine list was good. The service was personable. The ambience lights were just the right amount for mood and great food photography.