Single Thread

Where Sonoma's rolling vineyards meet Japanese culinary philosophy, SingleThread Healdsburg emerges as California's most compelling farm-to-table destination, seamlessly weaving together a three-Michelin-starred restaurant, working farm, and intimate inn into one extraordinary experience.

Founded in 2016 by the visionary husband-and-wife team of Chef Kyle Connaughton and farmer Katina Connaughton, SingleThread represents a revolutionary approach to fine dining. Kyle's distinguished background includes tenure as Head of Research and Development at Heston Blumenthal's The Fat Duck and Chef de Cuisine at Michel Bras Toya in Hokkaido, while Katina's agricultural expertise transforms their 24-acre Dry Creek Valley farm into the restaurant's living pantry. Their concept has earned not only three Michelin stars but also the coveted Green Star for sustainability, alongside recognition on The World's 50 Best Restaurants list and Kyle's 2022 James Beard Award for Best Chef: California.

The cuisine at SingleThread transcends traditional farm-to-table dining through its kaiseki-influenced tasting menu that changes daily based on the morning's harvest. Signature preparations showcase Kyle's mastery of the donabe (Japanese clay pot), transforming seasonal vegetables and pristine seafood into revelatory dishes. The multi-course journey might feature delicate sashimi preparations, the restaurant's celebrated "Hassun" opening course presenting an artful arrangement of seasonal bites, or hearth-grilled proteins that capture the essence of Sonoma's terroir. Each dish reflects the Japanese principle of highlighting ingredients at their peak, sourced primarily from their own farm and carefully selected local purveyors. The restaurant accommodates dietary restrictions with advance notice, though the seasonal nature means menus adapt to nature's rhythm rather than guest preferences.

Designed by AvroKO in collaboration with the Connaughtons, the 55-seat dining room embodies understated elegance with custom ceramics and seasonal floral installations created by Katina's team. The experience begins on the rooftop garden before transitioning to the intimate dining room or coveted chef's counter seats overlooking the open kitchen. Service follows the Japanese concept of omotenashi, with staff practicing "kuuki wo yomu" – reading the air to anticipate guests' needs without intrusion. The wine program, overseen by expert sommeliers, emphasizes Sonoma producers alongside carefully curated selections from Burgundy, Champagne, and Japanese sake, earning Wine Spectator recognition.

Reservations for SingleThread require advance planning through Tock, with monthly releases and prepayment required for the $425 tasting menu. The three-and-a-half-hour experience represents destination dining at its finest, where every element – from the morning harvest to the final bite – tells the story of a single day in Sonoma's agricultural paradise.