SingleThread

  • Nestled in the heart of Healdsburg, California, SingleThread is more than a restaurant; it’s an immersive culinary experience that reflects the seamless harmony between agriculture, gastronomy, and hospitality. Helmed by the husband-and-wife team of Kyle and Katina Connaughton, SingleThread’s three-Michelin-starred dining experience epitomizes the artistry of farm-to-table cuisine, weaving together a profound respect for seasonality, Japanese-inspired techniques, and the bounty of Sonoma County.

    A Vision Rooted in the Land
    At the core of SingleThread is the couple’s 24-acre farm, located in the Dry Creek Valley. Here, Katina Connaughton—a masterful farmer and horticulturist—cultivates an impressive array of organic produce, flowers, and heritage grains. The farm serves as both a laboratory and a muse for the culinary creations of Kyle Connaughton. The farm’s ethos centers on regenerative agriculture and biodiversity, with every element—from edible blossoms to heirloom vegetables—meticulously tended to ensure the freshest ingredients make their way to the plate.

    The Dining Experience
    Entering SingleThread feels like stepping into an intimate sanctuary where every detail has been meticulously considered. Guests are greeted with a warm towel and a seasonal beverage upon arrival, setting the tone for the personalized journey ahead. The multi-course tasting menu, which changes with the micro-seasons, is a culinary narrative that highlights both the local terroir and the Connaughtons’ deep culinary philosophy.

    Each dish is a symphony of color, texture, and flavor. A signature starter is the iconic kaiseki-inspired first course, featuring an array of small bites artfully presented in hand-crafted vessels. Each morsel—from a delicate piece of smoked fish to a vegetable-forward tartlet—offers a glimpse into the season’s abundance. The courses that follow seamlessly blend Japanese techniques with Californian ingredients. Every detail, from the hand-thrown ceramic plates to the curated wine pairings by Wine Director, Chris McFall, is carefully curated to enhance the overall experience.

  • The following showcased below is their early Winter, 2025 menu with wine pairing.

    SHIMA AJI
    Satsuma, Toasted Rice, Celtuce, and Citrus Ponzu. Paired with Dom PĂ©rignon, Champagne, France 2015.

    The shima aji’s delicate richness is beautifully accentuated by the effervescent and mineral-driven profile of Dom PĂ©rignon. The citrus ponzu mirrors the Champagne’s zesty acidity, while the toasted rice adds a nutty depth that complements the wine’s subtle brioche notes. Together, they create a harmonious interplay of bright, savory, and textural elements.

    AKA AMADA
    Cauliflower Dashi, Wasabina, Yuba, and Preserved Lemon. Paired with Clemens Busch, Falkenlay, Grosses GewÀchs, Mosel, Germany 2022.

    The umami-rich cauliflower dashi finds its match in the Mosel Riesling’s layered minerality and precise acidity. This pairing shines as the preserved lemon enhances the wine’s citrus undertones, while the wasabina adds a peppery edge that contrasts the Riesling’s inherent sweetness.

    DUCK LIVER PARFAIT
    Black Apple, Brown Butter, and Salanova. Paired with Kodama Jozo, Tenko 40, Heavenly Grace, Junmai Daiginjo, Akita, Japan.

    Notes of ripe orchard fruit and a hint of floral sweetness in the sake complement the black apple, while the salinity cuts through the richness for a refreshing finish.

    HOKKAIDO SCALLOP
    Malted Candy Roaster, Chanterelle, Burgundy Truffle, and Caramelized Jus. Paired with Brick & Mortar, Chardonnay, Manchester Ridge, Mendocino Ridge 2020.

    The scallop’s natural sweetness is enhanced by the malted candy roaster and caramelized jus, while the earthy chanterelle and truffle deepen the dish’s complexity. The Mendocino Ridge Chardonnay’s vibrant acidity and subtle oak balance this richness, allowing the dish’s layers to shine without overwhelming the palate.

BUDDHA'S HAND
Preston Olive Oil, Black Tea, and Douglas Fir. Paired with Domaine du Pélican, Savagnin, Ouillé, Arbois, Jura, France 2022.

This intricate dish calls for a wine as unique as the Buddha’s Hand itself. The Jura Savagnin’s oxidative complexity and nutty undertones amplify the dish’s herbal and citrus notes, while its acidity ensures a clean, precise finish.

DUCLAIR DUCK
Cabbage, Roasted Garlic-Miso Sabayon, and Farm Prune Preserves. Paired with Ceritas, Pinot Noir, Trout Gulch, Santa Cruz 2021.

The earthy, gamey flavors of Duclair duck are elevated by the Ceritas Pinot Noir’s bright cherry and forest floor aromas. The wine’s silky tannins and vibrant acidity balance the richness of the garlic-miso sabayon, while the prune preserves echo the Pinot’s subtle fruit sweetness.

LUNA KOSHIHIKARI SHIME
Wagyu Short Rib, Smoked Chestnut, and Piracicaba Broccoli. Paired with Ronchi di Cialla, Schiopettino, Friuli Colli Orientali, Friuli-Venezia Giulia, Italy 2018.

The Wagyu’s luxurious marbling and smoky undertones are complemented by the Schiopettino’s peppery spice and dark fruit character. The wine’s medium body and firm structure provide a counterpoint to the dish’s richness, enhancing its savory complexity.

SUNCHOKE
Lydgate Vanilla, Buttermilk, and Cacao. Paired with Royal Tokaji, AszĂș, 5 Puttonyos, Hungary 2017.

The interplay between the earthy sweetness of sunchoke and the luscious honeyed notes of the Tokaji is delightful. The wine’s vibrant acidity cuts through the buttermilk’s tang and the cacao’s bittersweet richness, leaving the palate refreshed.

The final course is a medley of delicate flavors that highlight seasonal ingredients.

WAGASHI
Meyer Lemon and Verjus Blanc; Kintoki Carrot and Mokum Tops; Mochi and Miso; Eggnog and Mace.

Beyond the Plate: An Ode to Hospitality
At SingleThread, the dining experience extends far beyond the food. The team’s approach to hospitality is rooted in omotenashi, the Japanese art of anticipating guests’ needs with grace and thoughtfulness. The dining room, with its warm wood accents and soft lighting, fosters a sense of calm and connection.

At SingleThread, food and wine are not merely paired but choreographed to create an immersive sensory experience. Each course tells its own story, yet they collectively form a narrative that celebrates terroir, seasonality, and the synergy between the plate and the glass.Â