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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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United States
Healdsburg, CA
SingleThread Farm - Restaurant - Inn

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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.
(1610)

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 rooftop 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.

10/07/2026

The FieldNotes evening celebration at SingleThread honored Sonoma County and the people who grow, make, and cook here. Chef Brian Limoges and the Enclos team joined us for a collaborative dinner celebrating their recent third MICHELIN Star and our shared commitment to this region.

Chef Brian joined Chef Kyle Connaughton for a tasting menu rooted in the season and the farmers, growers, and producers who shape this region.

That connection begins at Stone Edge Farm, whose organically farmed gardens and orchards supply Enclos with heirloom vegetables, fruit, herbs, olive oil, eggs, and honey. Through composting, cover crops, and practices that support biodiversity and conserve water, their team brings a thoughtful approach to caring for the land—work that resonates deeply with our own at SingleThread Farm.

W**es from Stone Edge Farm Estate Vineyards & W**ery accompanied the menu, extending that story from the gardens to the vineyards. We also extend our gratitude to Three Sticks and our fellow participating w**e producers, whose leadership, craftsmanship, and stewardship help shape Sonoma County’s extraordinary w**e community.

FieldNotes is about bringing people together to share knowledge, ideas, and a table. Thank you to our presenting sponsor, OpenTable, for helping make this gathering possible and supporting the connections at its heart.

Above all, a heartfelt thank you to the farmers, artisans, ranchers, and fishermen—the true leaders of this wonderfully diverse and talented community. Their knowledge, care, and daily work sustain us and make celebrations like FieldNotes possible.

Congratulations again to Chef Brian and the entire Enclos team on their third MICHELIN Star. We were honored to celebrate together, alongside so many of the people who make this region exceptional.

📸 Colin Joseph Weaver

10/01/2026

The farm softens into November. The last peppers, tomatoes, and raspberries are gathered from the fields, winter squash settles in for its long cure, and young greens begin to emerge in the propagation house. There is a sense of one season being tucked away while another quietly takes root.

Pictured above, our farm grapes appear in a pre-dessert with akasu, white muscat, and verjus. Grown along a trellis beside the Farm Store, the grapes develop differently depending on their exposure to the sun, with some clusters becoming ripe, floral, and fruit-forward while others retain brighter, greener notes. The dish brings these different expressions of a single harvest together, celebrating the range of flavor found within one crop.

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

📸 Adahlia Cole

09/23/2026

Reflecting on a day made possible by so many.

To the friends and collaborators who joined our SingleThread team in leading workshops across the farm, thank you for sharing your knowledge and craft so generously.

Oyster Alchemy with Dr. Gary Fleener of Hog Island Oyster Co. · Garden to Glass with Scott Beattie · Watercolor with Hannah Day · Botanical Skincare with Justine Kahn of Botnia Skincare · and The Soul of Place with Three Sticks W**es, **es, Peay Vineyards, Flowers Vineyards & W**ery, and Small Vines W**es. A special thank you to Three Sticks W**es, our Creative Thought Partner, for their continued collaboration.

The spirit of exchange continued in our Makers Marketplace with Land & Local · · The Japanese Pantry · Sonoma Family Meal · Healdsburg Farmers Market · Healdsburg High School, each sharing the artistry and passion behind their work.

A special thank you to Chef Alon Shaya for a beautiful family-style lunch brought to life by YETI, and for joining Chef Kyle and Katina in conversation around food, memory, and the ways a meal can connect us. Please check out his upcoming book, Memories of a Good Meal.

Thank you to Gozney | Outdoor Pizza Ovens, whose oven brought fire to the kitchen, and Russianriverbrewingofficial and W**egrowers of Dry Creek Valley for sharing their craft with our community.

And to our presenting partner OpenTable, thank you for continuing to believe in FieldNotes and helping us bring this gathering to life; YETI for bringing our shared lunch to the table; and Audi USA for connecting guests to the landscape beyond the farm, inviting them to experience it behind the wheel of the fully electric Audi e-tron.

Thank you to Stay Healdsburg for celebrating our community and Healdsburg alongside us, and to Shelter Co., ENCORE Events Rentals, CHEF'S HOUSE RENTALS, and .fei for helping create the spaces in which the day unfolded.

The day carried into the evening with Chef Brian Limoges of joining Chef Kyle for SingleThread’s first all-Sonoma County restaurant collaboration, as we also celebrated Enclos receiving its third MICHELIN Star. More from the dinner soon.

To everyone who joined us, and made FieldNotes 2026 possible, thank you.

09/18/2026

We are honored to share that SingleThread has once again been awarded Three MICHELIN Keys in the 2026 MICHELIN Guide.

Just upstairs from our dining room, our inn is an extension of the hospitality at the heart of SingleThread—a place to welcome guests into our home here in Healdsburg and continue the experience beyond the table. Each stay is shaped by the same care, generosity, and attention to detail that guides all that we do.

A special congratulations to our incredible Inn team, whose thoughtfulness and dedication are behind every stay, and to our Director of Inn Operations, Brianna Davis, for her leadership and the care she brings to the guest experience each day. We are so proud of the entire team for this well-deserved recognition.

We are also deeply grateful to every guest who has made SingleThread their home while in Healdsburg.

Thank you to for this recognition.

Bookings are open through November 30th. Visit the link in bio to reserve your stay.

📸: Adahlia Cole

09/15/2026

W**e begins with the land, and with the care taken in farming it.

At Gap’s Crown Vineyard, high in the Petaluma Gap of the Sonoma Coast, fog, wind and cool temperatures shape a long, slow growing season and the w**es that come from it.

Three Sticks and Price Family Vineyards have been farming their own vineyards for nearly 30 years. It’s a relationship with the land built over time, through observation, experience and an understanding that each vintage begins long before the w**e reaches the glass.
At the heart of that relationship are the people who work these vineyards year after year. Rob Harris and his team bring years of commitment, connection to the land and an understanding of its nuances to each season. Recognizing the people behind the farming, and the experience and care they bring to it, is very much at the heart of what FieldNotes is about.

As a founding thought partner of FieldNotes, Three Sticks has been part of the gathering from the beginning, rooted in a shared interest in the relationship between farming, place and what ultimately makes its way to the table.

We look forward to continuing that conversation together at FieldNotes this weekend. We’ve just released additional tickets for both the Daytime program and Daytime + Evening experience. Join us via the link in bio.

09/07/2026

We are seeking passionate, talented individuals to join our SoNoMa by SingleThread team and help create world-class culinary experiences rooted in seasonality, craft, and a deep respect for place.

Applicants must be legally authorized to work in Japan.

If you are inspired to join our team in Kyoto’s historic Miyagawa-cho district, we invite you to learn more via the link in bio.
—
SoNoMa by SingleThreadでは、季節を大切にし、職人の技と土地への深い敬意に根ざした、世界水準の食体験を共に創り上げてくださる、情熱と才能にあふれた方を募集しています。

応募には、日本国内で合法的に就労できる資格が必要です。

京都・宮川町という歴史ある地で、私たちのチームの一員として働くことにご興味をお持ちの方は、プロフィールのリンクより詳細をご覧ください。

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.

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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