Edit ModuleShow Tags
Edit Module Edit ModuleShow Tags

Inside Single Thread

Healdsburg’s restaurant, inn, and farm is taking farm-to-table to the next level.



by Garrett Rowland

 

 

 

 

 

 

 

 

 

by Garrett Rowland

For the two years before its arrival, hype for Healdsburg’s Single Thread—the region’s latest addition to the foodie pantheon—had almost grown to a fever pitch, with foodies everywhere declaring it the most anticipated restaurant of 2016. In December, the restaurant finally opened its doors—and it’s proving to be well worth the wait.

So far, reviews are off-the-charts positive (see ours on page 14), and the restaurant is garnering comparisons to Thomas Keller’s The French Laundry in Yountville.

Run by chef Kyle Connaughton and his wife, Katina, Single Thread is not just a restaurant—it is also a farm and boutique inn, all of which embody the Japanese concept of omotenashi, or warm hospitality.

“That warmth is more important than anything,” says Kyle, who learned his craft at Michelin-starred restaurants like Michel Bras Toya Japan and The Fat Duck in England. “You feel like you’re coming to a dinner party in our home.”

The experience starts even before stepping inside the restaurant. Instead of making reservations, you buy tickets for the meal ($293 per person), much like you would for a performance at the San Francisco Opera. From there, you’re treated to an 11-course, kaiseki-style meal served over three-and-a-half hours that embraces shun, or an emphasis on seasonal foods. Each course is meticulously prepared with ingredients from a five-acre farm, which raises chickens, cattle, and bees for honey, and grows produce for 72 distinct micro-seasons, resulting in a transporting experience that still feels rooted in Sonoma.

by Eric Wolfinger

The final strand in Single Thread is the inn—a five-room boutique hotel that exhibits a refreshingly modern Japanese design and sits atop the restaurant. Though not cheap (prices start at $800 per night), spending a night at Single Thread makes for a perfect topper to an exquisite meal—as does the multi-course breakfast prepared by chef Connaughton the next morning.

“We wanted to create an experience that gives our guests the very best Sonoma County has to offer,” says Kyle. “I hope guests feel, above all else, [their stay] is warm and genuine.” singlethreadfarms.com.

Edit ModuleShow Tags

Rock Lobster

A Maine tradition, in the form of a casual shack serving red-clawed crustaceans, comes to Napa

A Sophisticate Palate

In this day and age of Iron Chef and Rachael Ray, everyone thinks they're a chef - or wants to learn to be one. Evolving with this culinary trend, the prestigious California Institute of America at Greystone is expanding its nonprofessional programs, offering a wide range of ways to introduce the amateur chef to the bounty of Wine Country.

Flavor! Napa Valley

Flavor! Napa Valley is a celebration of wine, food, and fun.

Glen Ellen Gourmet

This Sonoma town may not be large, but its culinary scene is booming.

A Perfect Pairing

The couple who created the Clif Bar debut a Napa Valley food line.

New Eats

Delicious news, from three Michelin stars to sports bars.

Dining Directions

Discover the top three culinary trends in Napa and Sonoma counties during 2018.

Wine and Cheese, Please

Hear from the experts on the best wine and cheese pairings in Wine Country.

The New Napa

Forward Thinking

A Napa entrepreneur fuses food, wine, and philanthropy.

A Cut Above

Anyone can be a butcher.

Four Must-Try Wine Country Restaurants

Four Wine Country restaurants to delight your taste buds.
Edit ModuleShow Tags