Brothers Nick and Mike Tall are developing five distinct restaurants for San Diego; The Kiln Coal Fired Pizza will be the first, landing in Old Poway Village. Mike moved here in 2009 to work as an ocean engineer, but brings with him a decade of experience in bartending and hospitality while Nick has a background in fine dining; he’s the former executive chef at the Colony Palms Hotel and Purple Palm restaurant in Palm Springs and was previously the sous chef of Amber at The Landmark Mandarin Oriental Hotel in Hong Kong, which boasts two Michelin stars and holds the 24th spot on The World’s Best Restaurant list.
Featuring elevated counter service, The Kiln will revolve around an open kitchen and a special handmade coal-fired oven that will be the sole piece of cooking equipment in the entire restaurant. Burning up to 1,000 degrees, it will cook up an ever-evolving menu of pizzas topped with lamb meatballs with charred Fresno chile, and garlic spinach or charred eggplant with zucchini, manchego cheese, purple basil, and smoked paprika. Takes on classics like a Margherita or Hawaiian pies will also be available as well a build-your-own option.
Salads based on seasonal produce, procured from North County farms, will range from a burrata and heirloom beet salad with baby chard, opal basil, marinated strawberries, dates, and golden balsamic vinaigrette to an heirloom tomato and cucumber salad with napa cabbage, chayote, roasted pepitas, fresh herbs, and spicy lime citronette. Beer and wine will also be offered.
The eatery’s name is inspired by Tall’s mother, who is a ceramic sculptor, and the restaurant’s design will feature an abundance of stone and wood. The 40-seat space will include an outdoor dining patio with garden planters for growing vegetables..