Single Thread was first visited in Dec. 2018 when it had just been elevated to a 3 Michelin star rating. The physical room has aged well and the service is still first-rate. This trip we ‘shot the wad’ and stayed in one of their upstairs guest rooms. There are 5 of them, all nice-sized, very modern and a good bit of food comes with your room in the form of snacks and breakfast, which was on par with dinner. Chef Kyle Connaughton and wife/Head Farmer Katina bought the property and a 5-acre farm in 2014, opened the restaurant in 2016 and the farm now provides much of the produce served in the 10-course tasting menu. The farm-to-table menu has major Asian influences to it and a seasonal theme – this one was about ‘Mid-Spring in Sonoma.’ Pairings are available as is an extensive wine list. Nicely no supplements were offered for sale for the menu. Everything was good but nothing crossed into the spectacular zone for me, which at this price it should. It’s a restaurant that rates highly on many lists and one you should visit if you’re in to farm-to-table but bring your platinum card and plan to spend around 3 hours. Continue reading
