Kiln

A two Michelin star dining room in a stark Hayes Valley warehouse, where chef John Wesley serves one long Nordic leaning menu built on curing, drying and fermentation.

Kiln is the work of chef John Wesley and general manager Julianna Yang, who ran the kitchen and dining room at Sons and Daughters before opening here in 2023. There is one menu nightly, eighteen to twenty servings over about three hours, with beverage, reserve and spirit-free pairings, and the cooking leans Nordic, with preservation techniques doing quiet heavy lifting behind plates that look deceptively simple. The room is spare and brutalist, the MICHELIN Guide awards it two stars, and seats are prepaid on Tock and released on the first of each month for the following month.

Best for: A milestone tasting menu