Chef John Wesley and General Manager Julianna Yang's new venture, Kiln, transforms a warehouse into a welcoming dining room with genuinely warm service.
Their Nordic-inspired tasting menu is defined by masterful preservation techniques—curing, drying, and fermentation—achieving intense, captivating flavors. Dishes appear simple but hide intricate preparation. This creative tension is showcased from the beginning, with airy snacks like puffed beef tendon. Other plates, such as squab lacquered with burnt honey and truffled jus, demonstrate their classical skill, leaving a powerful, lasting impression.
