Seafood @ Kiln

Date:

We’re bringing over a number of exclusive magnums from Caleb Leisure to sit up on the bar for Kiln’s Seafood Night. Expect plates of Laotian style laap of pollock, herbal cockle broth and fermented shrimp, raw Ike jime mackerel and wild bass with white soy, ginger and salted plum. Caleb works exclusively with qvevri on the Coturri estate in Sonoma, with organic fruit from Sierra Foothills; extended macerations and vegetal depth for spice and heat.