SingleThread Restaurant, Healdsburg, CA, 12/5/18

building
building

SingleThread Farm, Restaurant and Inn opened in December 2016 and is a large corner building in Healdsburg, an hour and a half drive from San Francisco.  Upstairs they have some elegant rooms to stay in and downstairs they have a large kitchen and several dining areas.  There is a roof top terrance for some courses but it was not in use the night we were there.  The building is quite modern, with soft lighting  and music, set with large bare wood tables, a wood ceiling, gold wood tiles on some walls, some faux fire places, a bouquet of flowers and herbs from their garden on top of your napkin and lots of bench seating filled with extra cushions for back support.  They only seat about 52 people but some early diners’ tables were turned.  The reservation system is a pre-pay one with no refunds but you can try and re-sell tickets if you can’t use them.  Service was wonderful with most every person who approached our table addressing us by name.  Pacing is at a good rate and portion controls allows you to easily get through the surprise tasting (pairings are available) but will not leave you hungry.  At the end of the meal they do present you with a copy of the menu.

entrance
entrance (daytime)
entrance
entrance
at night
at night

 

When we entered, after we handed off our coats, we were served a warm ginger tea while we stood at the large window looking into the busy kitchen.

kitchen at entrance
kitchen at entrance
welcome drink
welcome drink
Frankie explored
Frankie explored

 

After finishing we were escorted into the dining room where they had already placed a huge array of snacks, called Late Autumn in Sonoma.  It included Japanese clams, oysters, mussle, Japanese mackerel, Spanish mackerel, Gem lettuce with sesame and yogurt and sea urchin.  Most of the fish were raw and chopsticks were at each place.  All of the bites were excellent with good flavor, some better than others but too many to comment on each.

Late Autumn in Sonoma
Late Autumn in Sonoma
part
part, Late Autumn in Sonoma
part
part, Late Autumn in Sonoma
part
part, Late Autumn in Sonoma
place decoration
place setting decoration
Frankie likes seafood
Frankie likes seafood
white wine front
white wine front
red wine front
red wine front
back of red
back of red
one dining room
one dining room

 

After you finished some another set of snacks was added to the mix, a malted potato with preserved lemon, an egg from their farm with egg custard topped with truffle and cheese and a local wagyu with a small squash.  Afterwards you were given a warm cloth (interesting with one smooth side and one side of terrycloth) scented with lemongrass to clean up.  The beef didn’t have the flavor of a Japanese wagyu but the other two were very full of flavor with mostly smooth textures.

second
more snacks
soup
potato with lemon
egg
egg custard topped with truffle and cheese
beef
local wagyu beef with a small squash
turned
turned
lemon cloth
lemongrass scented cloth
Frankie explored
Frankie explored

 

The Sonoma Dungeness Crab was presented with persimmon, squash consommé. Buddha’s Hand and Kani Miso.  It was the beginning of the season for Dungeness crab which had been steamed and some made into a salad while other parts were in solid chunks.  Persimmons had been hung and dried and kabocha squash was used for the consommé.  Kani miso is the grey/green paste in crab guts with a taste a bit like liver.  The squash had a delicious yet mild flavor and it blended great with the other ingredients.  It was a winner.

Sonoma Dungeness Crab, persimmon , squash consommé. Buddha's Hand and Kani Miso
Sonoma Dungeness Crab, persimmon , squash consommé. Buddha’s Hand and Kani Miso
turned
turned
closer
closer
another angle
another angle
Frankie checked out the bench seat
Frankie checked out the bench seat

 

Monterey Bay Abalone was with Celtuce cream(stem lettuce), Passmore Ranch caviar and wild seaweed.  When this course was presented it was introduced as having Golden Osetra caviar from Munich but when I got the menu it said it was from Passmore Ranch, which is in CA., so I’m not sure where it came from but the caviar was lovely with a fairly mild flavor.  Our nice waiter, Jonny, had spent time in Germany and we talked about some restaurants there with him and he said he’d asked the chef to use the German caviar that they’d gotten for a special event and had some left.  I believe the menus were pre-printed so they might not reflect your personal meal.  The seaweed was from the coast as was the abalone.  It was smooth with a wonderful chewiness.  All the parts of this dish blended perfectly into a great end result.

Monterey Bay Abalone, Celtuce cream, Passmore Ranch caviar and Wild Seaweed
Monterey Bay Abalone, Celtuce cream, Passmore Ranch caviar and Wild Seaweed
closer
closer
turned
turned

 

Housemade tofu was plated with North Coast mushrooms, pinenuts and turnips.  The custardy tofu was alongside some foraged chanterelles, baby turnips, shiitakes and other mushrooms.  This course had an assortment of flavors and textures, crisp and smooth, that all worked great together.  It was a total winner.

preparations
preparations
Housemade Tofu, North Coast mushrooms, pinenut and turnip
Housemade Tofu, North Coast mushrooms, pinenut and turnip
closer
closer
turned
turned
mushrooms
mushrooms
Frankie liked the tile
Frankie liked the tile

 

Guinea Hen Roulade was plated with sunchoke, charred broccoli and preserved lemon.  The roulade contained foie gras and was adorned by some Jerusalem artichokes and young broccoli.  All were very tender with a good variety of textures and a wonderful lingering taste that it left in your mouth.

Guinea Hen Roulade, sunchoke, charred broccoli and preserved lemon
Guinea Hen Roulade, sunchoke, charred broccoli and preserved lemon
turned
turned
closer
closer

 

A basket of handmade saki cups was brought to the table for you to chose one to use.  It was to accompany Black Cod with yuba, Matsutake mushrooms, herb dashi and Bloomsdale spinach and scallions from their farm.  The aromatic broth was a good background for the delicate fish.  It was good.

chose saki cup
choose saki cup
Frankie picked one
Frankie picked one
saki
saki
adding dashi
adding dashi
Black Cod, Yuba, Matsutake mushroom, herb dashi and Bloomsdale spinach
Black Cod, Yuba, Matsutake mushroom, herb dashi and Bloomsdale spinach
from the side
from the side
closer
closer
closest
closest

 

Duclair Duck was plated with Koginut squash, duck heart and pumpkin seeds.  The duck was from New York and served nicely rare yet with almost all fat rendered and a wonderful crispy skin.   Alongside was a slice of roasted Koginut squash, a purée of seeds and a duck heart.  All were perfectly cooked with the duck almost melting in your mouth.  The sauce with it was a pumpkin vinaigrette with pumpkin seed oil and duck jus.  It was a terrific course.

Duclair Duck, Koginut squash, duck heart and pumpkin seed
Duclair Duck, Koginut squash, duck heart and pumpkin seed
closer
closer
turned
turned
turned
turned
Frankie sniffed it
Frankie sniffed it
Koginut squash
Koginut squash
duck heart
duck heart
Frankie took a nap
Frankie took a nap on a cushion

 

Sonoma Grains included chestnut, pear, sweet potato and cipollini onion.  A Japanese barley was made with 72 hour braised short ribs and mixed with chestnut purée and crispy farro.  Japanese sweet potatoes rounded out the plate nicely for a very savory fusion of flavors and textures.  Another winner.

Sonoma grains, chestnut, pear, sweet potato and cipollini onion
Sonoma grains, chestnut, pear, sweet potato and cipollini onion
closer
closer
turned
turned
Frankie caught her reflection while napping
Frankie caught her reflection while napping

 

Beet root sorbet was alongside pomegranate, malted black rice and olive oil marshmallow.   Another winning combination of flavors and textures.  Lots of crunch and smoothness all brimming with flavor.  Very good.

after dinner drink options
after dinner drink options
Beetroot Sorbet, pomegranate, malted black rice and olive oil marshmallow
Beetroot Sorbet, pomegranate, malted black rice and olive oil marshmallow
closer
closer
Frankie climbed in
Frankie climbed in

 

Fresh Jersey Cream was alongside Mountain Rose apples and mugi miso.  The Jersey cream was surrounded by a thin crisp pastry and the miso was turned into a rich caramel.  The apples, pastry and caramel all had different textures that went well with the sweet cream.  Nice flavors throughout.  The little curled up pastry was nicely caramelized and really reminded me of similar things we’ve had in Paris – yum.

Fresh Jersey Cream, Mountain Rose apple and Mugi miso
Fresh Jersey Cream, Mountain Rose apple and Mugi miso
other side
other side
another angle
another angle
tuned
turned
turned
turned
little apple
little apple
Waiter and Frankie
Nice server Jonny and Frankie

 

Dessert was like the first snacks – an array of things called Wagashi and included mulled pinot noir, chestnut cream, rosemary and yuzu & cardomom.  The yuzu was in a tapioca custard that was very good.  Ginger ganache was covered in seeds.  The ‘egg’ was a white chocolate filled with chestnut cream and was okay.  The ‘leaves’ were crepes with dehydrated gooseberries and were also okay.  All strongly flavored but not the usual dessert array and not as satisfying as the savory portion of the meal.

Wagashi: Mulled pinot noir, chestnut cream, rosemary, yuzu and cardomom
Wagashi: Mulled pinot noir, chestnut cream, rosemary, yuzu and cardomom
closer
closer
part
Wagashi part
part
Wagashi part
part
Wagashi part

 

The bill was presented on a sewing box that opened to find several spools of thread.

presentation of the menu
presentation of the bill
it opened to find the thread
it opened to find the thread
img_2289
menu
img_2292
inside spiral
other rooms
other rooms
another room
another room
kitchen
kitchen
Frankie found flowers
Frankie found flowers

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