SingleThread Farm Restaurant Inn is the hottest restaurant in California, and was named the most anticipated Restaurant opening in 2016. Fast forward to 2017 and it is still on fire and the toughest reservation to snag in California’s wine country. Personally, Healdsburg is my favorite destination in Northern California’s wine country so I was thrilled this was the location they selected for this beautiful restaurant and inn. Designed byAvroKO the interior and exterior are stunning. Add a beautiful roof top with gardens, firepits and views of the Healdsburg square and you have one of the most picturesque settings in Wine Country.
The stunning menu printed daily with a hand written note from Kyle and Katina. This was my absolute favorite detail of the visit. I still have the menu and dried flower at home as a fond memory of my visit to SingleThread Farm & Inn.
The amazing duo Katina and KyleConnaughton
Arriving for my SingleThread dining experience. I was the happiest girl as I began this incredible culinary adventure.
The warm welcome from Chef Kyle as I arrived. Upon entering the restaurant there are open kitchen views (shown) and then guests are ushered to the roof (if it’s roof top weather) to enjoy a welcome drink and the first course. My visit marked the second night the roof top was open this Spring so I felt beyond lucky to experience this picturesque setting.
Immediately upon arriving to the roof I was welcomed by this gentleman with a welcome beverage.
The roof top gardens we toured before sitting at the fire pit enjoying wine and the first course.
Roof top views during my day time tour. Stay tuned for a behind the scenes SingleThread Inn post soon…..
The spectacular sunset roof top views during my visit.
The first course I enjoyed fireside. As expected this was delicious and the perfect way to kick off the evening.
Cheers to getting to experience the anticipated SingleThread Farm Restaurant Inn and enjoying these gorgeous Healdsburg views.
The stunning table presentation I arrived to. I love the floral corsage at each guest’s seat. I later learned these are made daily by Katina, Kyle’s wife who also runs their garden where the majority of their vegetables and plants are grown for the restaurant.
I had one of the best spots in the dining room with front row views of the kitchen. Talk about eye candy throughout the entire meal watching the talented team of Chef’s prepare the unbelievable culinary experience paired with delicious wines.
Views of my neighbors table. The presentation is that much more stunning set for four people!
The thoughtful notepad the team gave me which of course I filled completely with notes from the visit. I have never dined alone at such a luxurious meal and I actually highly recommend it. I was able to pay attention to every detail, every flavor and watch the team cook from my table with front row kitchen views.
TheCured Foie Gras and Peach Blossom. This was maybe my favorite food presentation the entire night. I loved how the flowers were adorned on the plate. Absolutely stunning and it was just as rich, delicious and flavorful.
One of the wines, 2012 Stein which Sommelier Evan paired with my meal which I really enjoyed.
TheBlack Cod and Chanterelle “f*ckkur-San”. I always love when a dish is poured table side as it adds another touch of excitement and engagement with the diner. This dish was delicious. I loved the young lettuce broth and the leeks and brassicas from the SingleThread farm.
This course was special as the dish was brought over in this stunning Japanese dish, presented to the diner, then brought back to the kitchen and put on other piece serving wear. Talk about an elaborate experience!
The knife selection process before theJapanese Wagyucourse. The knives are from Bloodroot Blades in Athens, GA and the handles are made with wood from the farm.
The incredibleJapanese Wagyu Beef. The serving size was perfect considering how many courses had already experiences and the beef was heavenly.
Views of the stunning kitchen after service. This really is one of the most picturesque kitchens I have ever seen. I loved how guests in the dining room have views of the entire cooking process throughout their meal.
Sommelier Evan Hufford. He could not have been nicer to me sharing various wines for me to try with each pairing and talking me through the wine selection. A lot of what I enjoy about a dining experience is getting to know the team and Evan and his team really made this experience like no other…
The first of the two desserts I experienced. I loved the presentation of this and finally as the meal concluded I got the courage to head into the kitchen for a shot with the team. They were super friendly and nice I just never want to get in the way during service.
Taking a peak at the Shiso Granite Frozen Rubarb and tonka beanbeing made.
TheShiso Granite Frozen Rubard and Tonka Bean dessert. This was very interesting I loved the texture of this Granite and how unique and unusual it was unlike a predictable chocolate dessert.
This was theHearth Roasted Sweet Potato with Chicory Ice Cream, Cocoa Husk and Hazelnut. This was hands down my favorite dessert, so creamy, rich and delightful.
The finishing touch which the check was delivered in. I love this creative detail and touch.
A huge thank you to Chef Kyle, Katina and the SingleThread team for hosting me for this incredible dining experience. It is really hard to put into words how special the visit was. Not only because of the beautiful space, the gorgeous roof top gardens, or all of the beautiful serving wear the amazing food is served on. But also getting to meet Chef Kyle and the various team members making this one of the most memorable and delicious meals I have ever had.
