Absolutely horrible service. Check your bill carefully.
We were charged extra for the wine, and when we raised the issue, the response we got was essentially “seriously?” — which was both dismissive and unprofessional. Yes, seriously. Customers have every right to question incorrect charges.
Blaming your system instead of taking accountability is not acceptable. Between the billing error and the attitude we encountered, this was a deeply frustrating experience. I would not recommend going.
Atmosphere: 3
Food: 5
Service: 1
daivd
The Portuguese cutlery was incredible. Two of three doors and the tablecloth, not so much… but thankfully the pistachio saved the day. Five stars for Kiłn.
Atmosphere: 4
Food: 5
Service: 5
Darrell Chotos
Visited in October 2025. Food and service was impeccable. Really unique experience. I would definitely recommend and will plan on returning.
Atmosphere: 5
Food: 5
Service: 5
Bo Choi (Łö)
It was simply amazing!! The picture at the end was such a good finishing touch to the experience.
Atmosphere: 5
Food: 5
Service: 5
Devin McDonald
An incredible dining experience that is absolutely worth the high praise and accolades both locally and internationally. The wine pairing experience was phenomenal and absolutely worth it. Especially the Santa Barbara Kiln labeled Cabernet Franc. A highlight of the evening. Chef Carlos provided a very personal touch to the experience explaining each dish and requesting feedback. A dining experience that truly is one of a kind.
Atmosphere: 5
Food: 5
Service: 5
Mary Bernard Pacheco
This was the best place to celebrate New Year’s Eve!
Start to finish it was a fantastic, fun and delicious experience. We loved the atmosphere and the playlist. Each bite was interesting and delicious and unexpected. We loved asking questions and the servers knew all the answers, even the type of wood the chargers were made out of.
We aren’t big drinkers so we stuck to a half bottle of champagne and each tried a glass of their non alcoholic bubbly - which was incredible.
I was stuffed by the end of the night!
The confetti poppers at midnight and jovial attitude from the staff added to the experience.
Atmosphere: 5
Food: 5
Service: 5
Vincent HE
The experience is perfect and they have good selection of wines
Atmosphere: 5
Food: 5
Service: 5
Squirrel Friend
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.
Atmosphere: 5
Food: 5
Service: 5
Linh Nguyen
Was very hyped about this place, but my dining experience fell short of expectations. I don’t mind going back, but it’s not at the top of my list. I consider the menu to be interesting, but it needs more polish and palate cleansers
+ Menu was protein forward, which is absolutely my type. I was particularly impressed with the scallop dish. The mignardises were also quite good. - The seafood section had some minor issues, but still overall enjoyable. Meanwhile, the meat section was just disappointing for me. And from the photos, you can already tell the foam and sauce were quite overused in this menu - Most of the dishes were good with interesting layers of flavors, but they were not outstanding. Some dishes needed to be more balanced. 2 of them, the Dungeness crab and the abalone, were especially salty. Weirdly enough, the sturgeon dish and the trout dish tasted very similar to me. And I don’t like how the oil impeded my enjoyment of the broth at the end of the savory course. +/- The N/A beverage offering was decent. The welcome pour was nice too + The interior was simple but I liked how the overhead light accentuated some dishes. Very nice bathroom. Fun selection of music +/- For some reason service and ambiance felt a bit off
Veronica Ng
Y’alllll this place is legit, I understand why the ratings are so high!!! This is the best way to put it - you know that feeling when you get a chance to have your next expensive meal and you’re like “ouuuu should I take this as an opportunity to try a new expensive restaurant or should do I revisit?” I definitely feel like I want to revisit this place and in fact, we plan to take my sister when she’s next in town!!
We were absolutely blown away by the tasting and wine pairing menu!! The pacing was perfect. They knew when to slow down and when to make it more exciting. For example, we had a reindeer meat snack after a couple of quick heavier snacks to slow us down. And sometimes, there would be some longer breaks in between heavier meat dishes. My favourite dish was the Hokkaido scallops with pea sauce!! I loved the level of thought they put into the wine pairing with this dish - they said how difficult it is to pair a vegetable forward dish that lets the vegetables still shine. (Like wow, I never thought of that but that’s so true!!!) And then we tried the pairing together and it has become THE scallop dish that we always compare to!! They did a great job with the wine pairing and I appreciate how there were a variety of drinks from different regions, and some that were new to our palette. It was one of the most memorable drink pairings.
The service was top notch. We arrived and they greeted us very warmly using our names and wished me a happy birthday right away. All the chefs and servers moved like a perfect dance, and they were VERY observant. I had to go to the bathroom right before the steak dish, and yeah, I took kinda a long time because well, I’m a girl. As I was walking back, I noticed that the chef (who was going to serve us) was waiting at the counter and only started to pick up the dish as he heard my footsteps come closer, and ONLY started walking once I pasted him. Another time, I came back from the bathroom walking behind a server. Again, he heard my footsteps, shifted out of the path, and allowed me to go first. He was able to differentiate my footsteps from other people, say the other chefs or servers. All the staff were always looking out for their guests and thinking about what they could do to make the experience better.
I thought the atmosphere was very interesting and unique. It was upbeat and fun but yet still elegant and classy. The chefs would cheer every once in a while. They also chose to play upbeat songs that were played in a volume that was meant to be heard. For the first time ever, I felt like the music really added to the dining experience. It was also interesting to see that they chose to stagger seatings.
WOULD I COME BACK HERE AGAIN? I would absolutely come back here again which says a lot considering how expensive this place is and how we have so many delicious and highly rated restaurants in California!!!
The strengths are strong, and there really aren’t any weaknesses at all. Every dish was packed with the essence of the ingredients used. Really appreciate having this kind of restaurant in The Bay. Hoping more success comes their way!
Atmosphere: 4
Food: 5
Service: 5
J Espo
This is an absolute must do if you can get in while in San Francisco.
Everything was perfectly timed, every bite was delicious and the service was impeccable.
Only criticism I’d give to management is get real with the 2 oz wine pours. That’s not enough to have a taste when it hits the table and then have another sip or two to pair it with the dish.
Atmosphere: 5
Food: 5
Service: 5
Sylvain Francois
Worth 1 star for sure, maybe on the low tier for 2 stars, but definitely a great experience. No wow moment for me, but most of the 20ish servings were interesting.
My best moment was the bread and butter, the simplest but the best on the menu for me in terms of execution. A bit disappointed with the quality / taste of some products such as langoustines or truffes, but squab and ribeye were fantastic.
Wine menu is mostly from Europe (France and Italy), with a few options from the US, with reasonable prices. Coffee was unexpectedly americano 😢
Great service, efficient, pleasant, and not too obsequious. The setup and vibes won't be memorable (quite rough / minimalist / factory style), but the overall experience will be largely positive.
Atmosphere: 5
Food: 5
Service: 5
Will Qin
The food here is objectively bad. They smell great, but a lot of the courses tended to be too salty with a similar taste profile — maybe when you’re the chef sampling it, it’s good but if it’s a spoonful and lingering in your mouth it’s too much after a few courses. My biggest gripe is that the chefs are oil merchants - lot of fat with nothing to balance it out with or seeming purpose. Chalk it up to inexperience or not have an exquisite taste, but I’ve had Nordic, French, Japanese, Michelin food of varing caliber and never came away with this opinion. The experience went from, oh this is interesting to please I need something different - but it never ends. Credit where credit is due, the scallop and sturgeon are surprisingly good but the rest of the 20+ courses are memorably bad. Service is awesome but if it’s 20% off the top before we arrive, should it not be? You can put bad food onto a small plate, source good ingredients and interesting plating, build good ambiance, and have super attentive service. But objectively speaking at its core, bad food is still bad food.
This is the 2nd worst value of the 68 wine pairings I've calculated. The worst value was Atelier Crenn (660% markup) which is where Kiln's somm/beverage director, Vincent Balao, hails from.
They poured 10 different drinks (3 whites, 1 beer, 1 sake, 4 reds, 1 dessert white). Oldest vintage was 2019 (outside of the dessert wine which was 2005). Most expensive bottle retailed for $60 and it looked like on Vivino I could fairly easily acquire all of them myself.
Note the menu's I saw in some maps pictures (and the one they give you to take home) will mention Krug, but that is only included if you take the supplemental caviar course. I wonder if the caviar course is a different price if you take the pairing vs don't.
If like that you get 10 different drinks that pair with each of the intricate courses. That is a lot of effort. The pairing itself was pretty good. Personally, my partner and I would probably get a bottle (or half bottle) of white and one of red next time because the food is coursed fairly evening with ~3 seafood dishes and then ~3 savory meat dishes, the wines were much nicer / higher quality, and the markup was smaller.
Not that I mind, but I wanted to not that the wine pairing automatically includes a 20% gratuity so it's closer to $200 before taxes.
Food was delicous. I'm still thinking about that wagyu ribeye. The service were superb. Truly a memorable experience and worth going.
Absolutely horrible service. Check your bill carefully.
We were charged extra for the wine, and when we raised the issue, the response we got was essentially “seriously?” — which was both dismissive and unprofessional. Yes, seriously. Customers have every right to question incorrect charges.
Blaming your system instead of taking accountability is not acceptable. Between the billing error and the attitude we encountered, this was a deeply frustrating experience. I would not recommend going.
Atmosphere: 3
Food: 5
Service: 1
The Portuguese cutlery was incredible. Two of three doors and the tablecloth, not so much… but thankfully the pistachio saved the day. Five stars for Kiłn.
Atmosphere: 4
Food: 5
Service: 5
Visited in October 2025. Food and service was impeccable. Really unique experience. I would definitely recommend and will plan on returning.
Atmosphere: 5
Food: 5
Service: 5
It was simply amazing!! The picture at the end was such a good finishing touch to the experience.
Atmosphere: 5
Food: 5
Service: 5
An incredible dining experience that is absolutely worth the high praise and accolades both locally and internationally. The wine pairing experience was phenomenal and absolutely worth it. Especially the Santa Barbara Kiln labeled Cabernet Franc. A highlight of the evening. Chef Carlos provided a very personal touch to the experience explaining each dish and requesting feedback. A dining experience that truly is one of a kind.
Atmosphere: 5
Food: 5
Service: 5
This was the best place to celebrate New Year’s Eve!
Start to finish it was a fantastic, fun and delicious experience. We loved the atmosphere and the playlist. Each bite was interesting and delicious and unexpected. We loved asking questions and the servers knew all the answers, even the type of wood the chargers were made out of.
We aren’t big drinkers so we stuck to a half bottle of champagne and each tried a glass of their non alcoholic bubbly - which was incredible.
I was stuffed by the end of the night!
The confetti poppers at midnight and jovial attitude from the staff added to the experience.
Atmosphere: 5
Food: 5
Service: 5
The experience is perfect and they have good selection of wines
Atmosphere: 5
Food: 5
Service: 5
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.
Atmosphere: 5
Food: 5
Service: 5
Was very hyped about this place, but my dining experience fell short of expectations. I don’t mind going back, but it’s not at the top of my list. I consider the menu to be interesting, but it needs more polish and palate cleansers
+ Menu was protein forward, which is absolutely my type. I was particularly impressed with the scallop dish. The mignardises were also quite good.
- The seafood section had some minor issues, but still overall enjoyable. Meanwhile, the meat section was just disappointing for me. And from the photos, you can already tell the foam and sauce were quite overused in this menu
- Most of the dishes were good with interesting layers of flavors, but they were not outstanding. Some dishes needed to be more balanced. 2 of them, the Dungeness crab and the abalone, were especially salty. Weirdly enough, the sturgeon dish and the trout dish tasted very similar to me. And I don’t like how the oil impeded my enjoyment of the broth at the end of the savory course.
+/- The N/A beverage offering was decent. The welcome pour was nice too
+ The interior was simple but I liked how the overhead light accentuated some dishes. Very nice bathroom. Fun selection of music
+/- For some reason service and ambiance felt a bit off
Y’alllll this place is legit, I understand why the ratings are so high!!! This is the best way to put it - you know that feeling when you get a chance to have your next expensive meal and you’re like “ouuuu should I take this as an opportunity to try a new expensive restaurant or should do I revisit?” I definitely feel like I want to revisit this place and in fact, we plan to take my sister when she’s next in town!!
We were absolutely blown away by the tasting and wine pairing menu!! The pacing was perfect. They knew when to slow down and when to make it more exciting. For example, we had a reindeer meat snack after a couple of quick heavier snacks to slow us down. And sometimes, there would be some longer breaks in between heavier meat dishes. My favourite dish was the Hokkaido scallops with pea sauce!! I loved the level of thought they put into the wine pairing with this dish - they said how difficult it is to pair a vegetable forward dish that lets the vegetables still shine. (Like wow, I never thought of that but that’s so true!!!) And then we tried the pairing together and it has become THE scallop dish that we always compare to!! They did a great job with the wine pairing and I appreciate how there were a variety of drinks from different regions, and some that were new to our palette. It was one of the most memorable drink pairings.
The service was top notch. We arrived and they greeted us very warmly using our names and wished me a happy birthday right away. All the chefs and servers moved like a perfect dance, and they were VERY observant. I had to go to the bathroom right before the steak dish, and yeah, I took kinda a long time because well, I’m a girl. As I was walking back, I noticed that the chef (who was going to serve us) was waiting at the counter and only started to pick up the dish as he heard my footsteps come closer, and ONLY started walking once I pasted him. Another time, I came back from the bathroom walking behind a server. Again, he heard my footsteps, shifted out of the path, and allowed me to go first. He was able to differentiate my footsteps from other people, say the other chefs or servers. All the staff were always looking out for their guests and thinking about what they could do to make the experience better.
I thought the atmosphere was very interesting and unique. It was upbeat and fun but yet still elegant and classy. The chefs would cheer every once in a while. They also chose to play upbeat songs that were played in a volume that was meant to be heard. For the first time ever, I felt like the music really added to the dining experience. It was also interesting to see that they chose to stagger seatings.
WOULD I COME BACK HERE AGAIN? I would absolutely come back here again which says a lot considering how expensive this place is and how we have so many delicious and highly rated restaurants in California!!!
Atmosphere: 5
Food: 5
Service: 5
Restaurantji Recommends
The strengths are strong, and there really aren’t any weaknesses at all. Every dish was packed with the essence of the ingredients used. Really appreciate having this kind of restaurant in The Bay. Hoping more success comes their way!
Atmosphere: 4
Food: 5
Service: 5
This is an absolute must do if you can get in while in San Francisco.
Everything was perfectly timed, every bite was delicious and the service was impeccable.
Only criticism I’d give to management is get real with the 2 oz wine pours. That’s not enough to have a taste when it hits the table and then have another sip or two to pair it with the dish.
Atmosphere: 5
Food: 5
Service: 5
Worth 1 star for sure, maybe on the low tier for 2 stars, but definitely a great experience. No wow moment for me, but most of the 20ish servings were interesting.
My best moment was the bread and butter, the simplest but the best on the menu for me in terms of execution. A bit disappointed with the quality / taste of some products such as langoustines or truffes, but squab and ribeye were fantastic.
Wine menu is mostly from Europe (France and Italy), with a few options from the US, with reasonable prices. Coffee was unexpectedly americano 😢
Great service, efficient, pleasant, and not too obsequious. The setup and vibes won't be memorable (quite rough / minimalist / factory style), but the overall experience will be largely positive.
Atmosphere: 5
Food: 5
Service: 5
The food here is objectively bad.
They smell great, but a lot of the courses tended to be too salty with a similar taste profile — maybe when you’re the chef sampling it, it’s good but if it’s a spoonful and lingering in your mouth it’s too much after a few courses. My biggest gripe is that the chefs are oil merchants - lot of fat with nothing to balance it out with or seeming purpose. Chalk it up to inexperience or not have an exquisite taste, but I’ve had Nordic, French, Japanese, Michelin food of varing caliber and never came away with this opinion. The experience went from, oh this is interesting to please I need something different - but it never ends.
Credit where credit is due, the scallop and sturgeon are surprisingly good but the rest of the 20+ courses are memorably bad. Service is awesome but if it’s 20% off the top before we arrive, should it not be?
You can put bad food onto a small plate, source good ingredients and interesting plating, build good ambiance, and have super attentive service. But objectively speaking at its core, bad food is still bad food.
Atmosphere: 5
Food: 1
Service: 5
Wine pairing price = $165
Value (retail) = $27
Markup = 615% 😡🤮
This is the 2nd worst value of the 68 wine pairings I've calculated. The worst value was Atelier Crenn (660% markup) which is where Kiln's somm/beverage director, Vincent Balao, hails from.
They poured 10 different drinks (3 whites, 1 beer, 1 sake, 4 reds, 1 dessert white). Oldest vintage was 2019 (outside of the dessert wine which was 2005). Most expensive bottle retailed for $60 and it looked like on Vivino I could fairly easily acquire all of them myself.
Note the menu's I saw in some maps pictures (and the one they give you to take home) will mention Krug, but that is only included if you take the supplemental caviar course. I wonder if the caviar course is a different price if you take the pairing vs don't.
If like that you get 10 different drinks that pair with each of the intricate courses. That is a lot of effort. The pairing itself was pretty good. Personally, my partner and I would probably get a bottle (or half bottle) of white and one of red next time because the food is coursed fairly evening with ~3 seafood dishes and then ~3 savory meat dishes, the wines were much nicer / higher quality, and the markup was smaller.
Not that I mind, but I wanted to not that the wine pairing automatically includes a 20% gratuity so it's closer to $200 before taxes.
Food was delicous. I'm still thinking about that wagyu ribeye. The service were superb. Truly a memorable experience and worth going.
Atmosphere: 5
Food: 5
Service: 5
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