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Monday 4pm - 8:30pm Tuesday 4pm - 8:30pm Wednesday 4pm - 8:30pm Thursday 4pm - 9pm Friday 4pm - 9pm Saturday 4pm - 9pm Sunday 4pm - 8:30pm

SingleThread Farm - Restaurant - Inn

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Healdsburg, CA
SingleThread Farm - Restaurant - Inn

Bookings are released 9a PST on the 1st of each month. SingleThread provides guests a bespoke hospitality experience in the center of Sonoma wine country. No.
(1611)

Healdsburg, CA – At 131 North Street in the heart of downtown Healdsburg, one of the country’s most accomplished chefs Kyle Connaughton, along with farmer and wife Katina Connaughton, have opened SingleThread Farm-Restaurant-Inn, a 55-seat fine dining restaurant with five exclusive suites. The experience at SingleThread offers guests a personalized culinary event that begins with canapés on the ro

oftop garden. Connaughton and his team will custom tailor one of three 11-course tasting menus featuring time-honored preparations of seasonally inspired cuisine. Guests will then proceed downstairs to the main dining room, designed by the award-winning AvroKO design firm, to enjoy the heart of their meal. In addition to an extensive à la carte wine menu, the dining experience will incorporate California-centric wine pairing options and a non-alcoholic pairing for a uniquely curated taste of Sonoma Wine Country. Having lived for many years in Japan, the Connaughton’s incorporate Japanese touches into SingleThread. Some offerings will include artisanal products, handmade custom dishes and donabe from 8th-generation master potters of Iga. SingleThread will focus on the concept of “omotenashi,” described as a heightened sense of hospitality and anticipation of a guest’s every need. The Connaughton’s added, “We have had the good fortune of beginning this journey together over two decades ago. Our paths have been mindfully carved-out, both individually and collectively by our mutual admiration and respect of nature, and by the healthy well-being of our family, friends, guests, and each other. SingleThread is a shared vision, and has been shaped by many mentors and experiences we’ve had throughout our lives. Now that our journey together has led us to Sonoma County, it is undeniably our greatest pleasure to grow new roots woven from our combined experiences and share our vision of hospitality.”

Frequently Asked Questions Regarding Bookings:

Can I get a refund once purchased? Can I exchange my booking for a different night? Just like a sporting event, concert, or theater booking -all sales are final. Can I give my booking away or sell it? Yes. The booking is completely transferable. Anyone who purchases a booking from another patron should take care to be sure that the booking and times are as claimed by requesting both an email confirmation from us as well as a printed booking receipt from the seller. Any bookings purchased on the secondary market are at the purchaser's risk. We will not be held responsible for forgeries or misrepresentations. Do you offer a vegetarian option, accommodate allergies and dietary restrictions? SingleThread accommodates vegetarian diners without compromise to the quality and originality of the cuisine. We can customize your menu for most allergies, preferences, and dietary restrictions. We require all dietary restrictions at least three days in advance of your booking. If you are booking less than three days in advance and/or if you have severe allergies, we ask that you contact us via email: [email protected]

**Due to the prevalence of soy in our menu we are unable to adjust for a soy-specific allergy.

09/02/2026

Introducing SingleThread Entremets at Capella Kyoto, the first dedicated home for the extension of our pastry program.

Guided by the same ingredient-driven philosophy as SingleThread, Entremets is designed to reflect the seasons, ingredients, and culture of its surroundings through sophisticated cakes, chocolates, and confections. For its first expression in Kyoto, the collection draws inspiration from the region’s producers, traditions, and landscapes, continuously evolving with the seasons.

The experience extends beyond the pastry itself. A living display of seasonal flowers, plants, and moss creates an ever-changing expression of the surrounding landscape and a deeper connection between what is grown, made, and enjoyed.

We invite you to stop in and experience a piece of SingleThread shaped by the landscape and culture of Miyagawa-cho. Open to all, SingleThread Entremets welcomes both hotel guests and visitors throughout the day.

09/01/2026

October marks a turning point at the farm. The first brassicas and cool-weather crops begin to fill the fields as the final harvests of summer make their way to the kitchen. It is a fleeting moment between seasons, when the last warmth of summer meets the first flavors of fall, and our menu evolves alongside the landscape.

Pictured above is our cucumber course, built around shokibarai — the Japanese idea of dispelling summer’s heat. At its center, a mizu shingen mochi of lemon verbena and verjus, shaped in the seigaiha wave motif and set over shio koji cucumber sorbet, a green tea pistou, and a jam of extra virgin olive oil. Cucumbers from the farm — ribboned, twirled, and picked young — carrying summer’s last cool breath before the season turns. It arrives as a refreshing cleansing pause, a light, cooling reset ahead of the courses that follow.

We look forward to welcoming you in October!

Reservations for the restaurant are available through October 31th, and for the Inn through November 30th.

Link in bio to book.

08/25/2026

The Soul of Place: Exploring the West Sonoma Coast Through W**e

One of the intimate workshops offered as part of this year’s FieldNotes, The Soul of Place explores the West Sonoma Coast through the people and w**es that have helped shape its identity.

Ted Lemon of Littorai W**es, Andy Peay of Peay Vineyards, Chantal Forthun of Flowers Vineyards & W**ery, Ryan Prichard of Three Sticks W**es, Paul Sloan of Small Vines, and SingleThread W**e Director Chris McFall come together for a guided tasting and conversation centered on the w**es, vineyards, farming practices, and coastal climate that define this remarkable region.

Held across two small-format sessions of just 20 guests each, the workshop offers a rare opportunity to taste and spend time in conversation with some of the pioneering and leading voices who have helped establish the region.

The Soul of Place is available to book as part of the daytime FieldNotes experience on September 19. A limited number of FieldNotes tickets remain available through the link in bio.

08/14/2026

Tickets are now live for FieldNotes by SingleThread, presented by OpenTable!

Join us at SingleThread Farm for a day of intimate, hands-on workshops, a makers marketplace featuring local artisans, and a family-style lunch by Chef Alon Shaya, brought to life by YETI. Following lunch, Chef Alon Shaya joins Chef Kyle and Head Farmer Katina Connaughton for a conversation exploring food, memory, storytelling, and our connection to place.

As the day turns to evening, FieldNotes continues at SingleThread Restaurant in downtown Healdsburg with a collaboration dinner from Chef Kyle and Chef Brian Limoges of Enclos Sonoma, celebrating Enclos and their newly awarded Three MICHELIN Stars.

Tickets are available for the daytime experience, with the option to continue into the evening for the collaborative dinner. Link in bio.

We’re thrilled to welcome you for this one-of-a-kind gathering with the support of our partners YETI and Audi USA, and in collaboration with **es and Stay Healdsburg.

08/12/2026

To close this year’s FieldNotes gathering, Chef Brian Limoges of Enclos Sonoma joins us at SingleThread for a collaborative dinner celebrating Enclos’ newly awarded Three Michelin Stars and the agricultural community we’re proud to share here in Sonoma County.

At Enclos, Brian’s seasonal tasting menu is informed by the 16-acre organic farm at Stone Edge Farm Estate Vineyards & W**ery, reflecting a shared commitment to seasonality, sustainability, and a sense of place.

“I’m constantly inspired by the nature and products that surround us here in Sonoma. The relationships we build with farmers, fishermen, growers, and producers become such an important part of our identity and ultimately shape the way we cook. Having the opportunity to collaborate with a restaurant like SingleThread, who shares that same connection to place and respect for the people behind the ingredients, makes it especially meaningful.” — Chef Brian Limoges

On September 19th, Brian will join Chef Kyle Connaughton and the SingleThread culinary team for an evening bringing together two Sonoma County restaurants deeply informed by their farms, celebrating the landscape, season, and agricultural community that shape their cooking.

FieldNotes by SingleThread is presented by OpenTable, with experiences brought to life in partnership with Audi USA and YETI, and in collaboration with Stay Healdsburg.

Sign up for our newsletter at the link in bio for first access to tickets and event updates.

08/07/2026

This September at FieldNotes, we’re honored to welcome multiple James Beard Award-winning chef and author Chef Alon Shaya to SingleThread Farm.

Born in Israel, raised in Philadelphia, and now based in New Orleans, Alon’s cooking is shaped by the places, cultures, and traditions that have defined his life. As chef and co-founder of Pomegranate Hospitality, he brings this perspective to Saba and Safta’s Table in New Orleans and Safta in Denver.

At FieldNotes, Alon will prepare a family-style lunch inspired by the season and Sonoma County’s farmers and producers, brought to life by YETI, followed by a conversation with Chef Kyle and Katina Connaughton exploring food, memory, storytelling, and our connection to place.

These themes also shape Alon’s forthcoming book, Memories of a Good Meal: Recipes of Resilience Inspired by Stories of WWII Survival, arriving this October.

We look forward to welcoming Alon to Dry Creek Valley and gathering around the table with him on September 19th.

FieldNotes by SingleThread is presented by OpenTable, with experiences brought to life in partnership with Audi USA and YETI, and in collaboration with Stay Healdsburg.

Sign up for our newsletter at the link in bio for first access to tickets and event updates.

08/02/2026

We’re proud to once again join our friends at Arnot-Roberts W**ery in support of the Chill Foundation. Enter for the chance to win an unforgettable Sonoma getaway, including a two-night stay at our Inn, dinner for two at SingleThread with a curated selection of Arnot-Roberts w**es, a private farm tour with Head Farmer Katina and Chef Kyle, a private tour and tasting at Arnot-Roberts W**ery in Healdsburg, and a mixed case of w**es from Arnot-Roberts’ personal library, all while helping create more opportunities for young people to experience the outdoors.

Your entry supports the Chill Foundation and its mission to inspire youth through boardsports while building a more inclusive outdoor community. Founded by Jake and Donna Carpenter of Burton Snowboards, Chill has served more than 30,000 participants across 20 locations in nine countries since 1995. Through partnerships with schools, social service organizations, foster care programs, and mental health agencies, Chill provides young people with the gear, mentorship, and experiences they need to participate in boardsports at no cost.

As longtime snowboarders, Chef Kyle and Katina have proudly supported Chill for years and are honored to once again be part of this annual fundraiser.

Giveaway entries are now open through Saturday, August 8th. A winner will be drawn and notified on August 21.

Enter through the link in bio to experience Sonoma County while supporting an incredible cause.

08/01/2026

As summer gives way to early fall, each week brings a quiet shift across the farm. Tomatoes have settled into their stride and burgundy corn deepens in color beneath the husks. New rows of nasturtiums promise the season ahead, while bees continue their steady work among the flowers. Every corner of the farm hints at both the fullness of late summer and what’s still to come.

Pictured above is our Black Cod Roulade with scallop moussaline, wrapped in zucchini and yellow squash and joined by a collection of five heirloom and specialty summer squash varieties harvested from our farm in Dry Creek Valley. The dish is accompanied by yellow squash and Sonoma saffron soup, and tempura fried squash blossom.

We look forward to welcoming you in September!
Reservations for the restaurant are available through September 30th, and for the Inn through October 31st.   Link in bio to book.

07/17/2026

The first copy of our book has arrived.

Seeing our team gather around to flip through its pages was a reminder that this book belongs to so many people. It reflects the work, care, and relationships that have shaped SingleThread over the last decade.

This October, we’re looking forward to sharing these stories, recipes, and seasons with all of you.

Pre-orders for the October 27th release are available through the link in bio.

Address

131 North Street
Healdsburg, CA
95448

Opening Hours

Monday	4pm - 8:30pm
Tuesday	4pm - 8:30pm
Wednesday	4pm - 8:30pm
Thursday	4pm - 9pm
Friday	4pm - 9pm
Saturday	4pm - 9pm
Sunday	4pm - 8:30pm

Website

http://www.singlethreadfarms.com/, https://linktr.ee/singlethreadfarms, https://www.opentable.com/r/single-thread-restau

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