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      <title>Kiln</title>
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      <summary>Kiln is a town in Hancock County, Mississippi, United States.</summary>
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      <body>**Kiln** is a town in [[place_us_ms_hancock_county|Hancock County]], Mississippi, United States.[^geonames]</body>
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      <summary>威尔明顿机场是位于美国（Wilmington）的中型机场，IATA 代码 ILN，ICAO 代码 KILN。</summary>
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      <body>威尔明顿机场（IATA 代码 ILN，ICAO 代码 KILN）位于美国（Wilmington），属中型机场，海拔约 328 米，未提供定期航班服务。机场坐标为北纬 39.4279°、东经 -83.7921°。[^ourairports]</body>
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  <title>Kiln</title>
  <description>Contemporary tasting-menu restaurant in San Francisco, led by chef John Wesley and general manager Julianna Yang. Its Nordic-leaning menu uses curing, drying and fermentation in an industrial warehouse setting. Two stars in the MICHELIN Guide California 2025 and 2026.</description>
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    <title>Kiln</title>
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    <summary>Contemporary tasting-menu restaurant in San Francisco, led by chef John Wesley and general manager Julianna Yang. Its Nordic-leaning menu uses curing, drying and fermentation in an industrial warehouse setting. Two stars in the MICHELIN Guide California 2025 and 2026.</summary>
    <status>published</status>
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        <id>stars2025</id>
        <title>All The Stars From The MICHELIN Guide California 2025</title>
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        <title>Kiln - MICHELIN Guide</title>
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        <id>guide2026</id>
        <title>Every MICHELIN-Starred Restaurant in California for 2026, Plus the Year’s Key Trends</title>
        <author>MICHELIN Guide</author>
        <date>2026-06-24</date>
        <url>https://guide.michelin.com/en/article/michelin-guide-ceremony/guide-michelin-california</url>
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    <createdAt>2026-10-30T22:22:26+08:00</createdAt>
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    <body># Kiln&#xA;&#xA;Kiln is a contemporary restaurant in San Francisco where chef John Wesley and general manager Julianna Yang bring their talents together. It was included among the two-star restaurants in the MICHELIN Guide California 2025 and is also listed with two stars in the 2026 guide. [^michelin-profile][^stars2025][^guide2026]&#xA;&#xA;The warehouse space feels warm thanks to personable service, while the kitchen delivers artful creations. The tasting menu leans Nordic, using preservation techniques such as curing, drying and fermentation. Dishes may look simple, but they carry intricate technique and compelling flavour combinations. A crispy curl of puffed beef tendon captures the approach; squab breast glazed with burnt honey and served with truffled jus shows its classical side. [^michelin-profile]</body>
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    <locationNote>149 Fell St., San Francisco, CA, 94102, USA</locationNote>
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      <note>官方2024新增星级公告将San Francisco的该餐厅列为获星餐厅。</note>
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      <note>该餐厅位于美国加利福尼亚州，城市与新晋星级见官方2024年名单。</note>
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