How to book Kiln

Kiln is a tasting-menu restaurant at 149 Fell Street in San Francisco, owned by chef John Wesley and general manager Julianna Yang. The two met at Sons & Daughters, where Yang was general manager for almost eight years, and opened Kiln together in 2023^2,4. Wesley also cooked at Commis, Baumé and the reopening of Aska in New York; the team includes chef de cuisine Carlos Andrade and beverage director Vincent Balao, formerly lead sommelier at Atelier Crenn². The Michelin Guide lists Kiln with two stars in its 2026 USA guide³.

The restaurant took over the Fell Street space that used to be Cala, and The Infatuation describes the room as a stark, brutalist warehouse^4,5. Michelin notes that personable service warms the warehouse space³. Much of the cooking happens on a 6-by-8-foot hearth inherited from Cala, where the signature mackerel is grilled over almond wood⁴. Groups of 7 to 12 sit at a large table in the main dining room near the open kitchen¹.

There is one tasting menu each night: 18 to 20 servings over about two and a half to three hours, listed at $315, with beverage, reserve and spirit-free pairings and a 20% service charge added¹. The menu is built around seafood, poultry and red meat, and dishes are not changed for allergies or preferences¹. Michelin says the cooking leans Nordic, with curing, drying and fermentation, and a 2024 review called it slightly Scandinavian^3,5. Tables for up to 8 are prepaid on Tock and released at noon Pacific time on the 1st of each month for the following month¹.