Securing a reservation at SingleThread, a two Michelin Star and Worlds 50 Best Restaurant is no small feat. The restaurant opens its bookings on the first of each month, and they are typically claimed within the hour—especially the prime dinner spots. Knowing we had plans to travel with family to Sonoma and visit Healdsburg, we made it our mission to lock in a reservation. With an alarm set for April bookings, we were thrilled to secure a 7 PM seating.
Our anticipation grew as we spent the days before exploring Healdsburg, a place we visit almost every year. It holds special memories for us, from our early dating days and participating in the Wine Walk to our most recent visits, reconnecting with the beauty and flavors of Sonoma after the pandemic had interrupted our annual trips. This dinner was set to be the highlight of our trip, and we couldn’t wait.
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Attention to Detail at Every Step
From the moment we made our reservation, we experienced a level of communication and attentiveness that set the tone for the evening. The team at SingleThread reached out well before our visit to ask about dining preferences and any dietary restrictions, ensuring that everything would be tailored to our liking. This attention to detail continued throughout the night.
The staff worked in perfect concert, moving with precision and purpose. There was a sense of choreography to their actions—an orchestration of service that made our entire evening flow seamlessly. Despite being at the restaurant for over three and a half hours, it never felt like time dragged; instead, each moment felt intentional and immersive. It’s rare to encounter this level of care and professionalism, which is why SingleThread now ranks among our top 3 dining experiences ever.
Chef’s Background, A Culinary Vision
SingleThread is the brainchild of Chef Kyle Connaughton and Head Farmer Katina Connaughton, a dynamic duo who have brought a unique dining and hospitality experience to the heart of Sonoma Wine Country. Chef Kyle’s career spans the globe, with extensive training in both Japanese and modernist cuisines. He’s worked with some of the most renowned chefs, including Heston Blumenthal at the Fat Duck Experimental Kitchen, and his deep understanding of Japanese culinary traditions shines through in every course at SingleThread. Katina Connaughton, a farming expert, runs the restaurant’s 24-acre farm, which supplies many of the ingredients used in the dishes. The result is a dining experience that is rooted in both culinary innovation and a deep respect for nature’s bounty.
Dinner Night: A Seamless Arrival
The day of our reservation was packed, and by the time we arrived, we found ourselves changing into dinner attire in the car—something we laugh about now! Minutes before our reservation, we walked up to SingleThread’s elegant entrance. A hostess dressed in sleek, minimalist attire greeted us with a warm smile and confirmed our reservation, leading us into the dimly lit lobby. The room was anchored by a striking sculpture of cranes in a tree, so captivating that we later purchased a piece by the same artist from a nearby gallery as a memento of our unforgettable visit.
We were promptly offered a welcome drink at the kitchen counter, where we could observe the team’s meticulous work firsthand. Soon after, we were led to our table, already adorned with an exquisite arrangement of starters, each bite an introduction to the artful culinary journey that was to unfold over the next several hours.
The Menu: “Early Spring Sonoma” Tasting Experience
The Early Spring Sonoma tasting menu was a testament to the region’s finest seasonal ingredients. Each dish was presented with a story, and the attention to detail was impeccable. From the moment we sat down to the final course, we were immersed in flavors and textures that reflected the farm-to-table ethos and Japanese-inspired techniques of Chef Kyle Connaughton.
Shima-Aji
The evening began with a vibrant shima-aji, elevated by sakura blossoms and sea lettuce. It was a refreshing opener that perfectly set the stage for the complexity of flavors that would follow.
Dungeness Crab
The sweetness of the Dungeness crab was beautifully complemented by the earthy pea tofu and umami-rich miso dashi. The balance of flavors was delicate yet impactful, a true highlight.
Duck Liver Parfait
This dish was a rich, textural experience. The duck liver parfait’s creaminess played off the crunch of the walnut, while the mizuna and orange added freshness and acidity.
Ibushi-Gin Black Cod
Our favorite dish of the night. The smoky flavor of the black cod was paired perfectly with the richness of shitake cream and the luxurious pop of caviar. It was a dish that left a lasting impression.
Rhubarb
Light and refreshing, this course featured tangy rhubarb and ginger, balanced by creamy Midnight Moon cheese. It was the perfect palate cleanser before the heavier dishes to come.
Duclair Duck
The Duclair duck was tender and flavorful, with the sweet prune and earthy sunchoke providing depth and balance. The addition of chrysanthemum brought a slight floral note that tied the dish together.
Shinmai Luna Rice
This was comfort food at its finest. The creamy Luna rice, paired with savory duck tsukune and mushrooms, was rich and satisfying, while the negi vinaigrette provided a needed brightness.
Meyer Lemon
This dessert was a refreshing burst of citrus, with the tartness of Meyer lemon balanced by the richness of caramel and the earthy notes of sencha tea. A wonderful transition to the final course.
Wagashi
The evening concluded with a beautiful assortment of wagashi—delicate Japanese sweets, each with its own unique flavor profile. The matcha and huckleberry pairing stood out, a perfect end to an unforgettable meal.
Wine Pairing: A Sip of the Extraordinary
The wine pairing menu was an event in itself. Each selection was a carefully curated masterpiece, from rare vintages to hidden gems. We were treated to some of the finest wines, starting with a 2022 Emrich-Schönleber Halenberg Riesling, which was vibrant and full of promise, and moving through a series of unforgettable bottles:
- Pierre-Yves Colin-Morey Saint-Aubin 2021: A gem from one of the most celebrated winemakers.
- Domaine Boisrenard Châteauneuf-du-Pape 2019: A robust, classic red with a lineage of excellence.
- IWA 5 Sake: A refined sake that seamlessly blended tradition and innovation.
- Charles Van Canneyt Corton Grand Cru 2019: A rare Burgundy that highlighted the region’s best.
- Reeve Kiser Vineyard Pinot Noir 2019: A rising Californian star, embodying elegance and depth.
- Château Musar Gaston Hochar 2001: A legendary Lebanese vintage that added depth and warmth.
- Château d’Yquem Sauternes 2010: A perfect conclusion, the pinnacle of dessert wines with unparalleled richness.
Each glass elevated the food and transformed the meal into a journey of its own.
Final Thoughts
SingleThread delivered an exceptional dining experience, from the breathtaking atmosphere to the meticulous service and the extraordinary cuisine. Every detail was considered, from the initial reservation process to the stunning presentation of each dish. The culinary harmony of Chef Kyle Connaughton’s farm-to-table philosophy and Japanese techniques, paired with Katina Connaughton’s mastery of the restaurant’s farm, created something truly special. After years of anticipation, this meal exceeded every expectation, earning its place as one of our top 3 dining experiences of all time.
For more photos and videos from this unforgettable evening, check out our Instagram!