SingleThread Farm - Restaurant - Inn

The butterflies and bumblebees; the sun, the clouds, the blue. The early summer mornings when the grass is fresh with dew. The dandelions and daisies; the sun, the clouds, the green. The way the sky feels like it’s bigger than it’s ever beenThe butterflies and bumblebees; the sun, the clouds, the blue. The early summer mornings when the grass is fresh with dew. The dandelions and daisies; the sun, the clouds, the green. The way the sky feels like it’s bigger than it’s ever been.
- Ellis Nightingale

Pictured above is the sungold tomato sorbet, paired with a clingstone peach from Dry Creek Peach, our neighbors in Dry Creek Valley. Served as a bright, cleansing pause between courses while distilling the expression of the season offered at its peak.

We’d love to share this season with you. Reservations for the restaurant are available through July 31st, and for the Inn through August 31st.

Link in bio to book.

We are overflowing with gratitude as we announce that SingleThread has been named Best Restaurant in the West USA for the second year in a row, and No. 16 on North America’s 50 Best Restaurants 2026.

As we move towards celebrating ten years of SingleThread, this recognition reflects the dedication and passion of our entire SingleThread family over the last decade. Every farmer, cook, server, and operator whose daily care and commitment make SingleThread what it is. We are endlessly grateful for the people who show up each day with so much intention, creativity, and heart.

We are also deeply proud to be recognized alongside so many brilliant colleagues across North America who continue to elevate the standards of our industry.

Thank you to and congratulations to all the incredible teams honored!

On April 26th,  we welcomed guests to in downtown Healdsburg for a screening of ThroughLine: The Final Cut — the homecoming of our traveling cinematic dining experience, presented in collaboration with x Visa, and in association with and .

Following acclaimed residencies in Park City, New York City, and the Hudson Valley, we couldn’t be more honored to bring these films back to where the story began and share them with the community at the heart of our story. 

Guests gathered for a screening of our eight-part film, directed by Emmy-nominated filmmaker , exploring the farmers, ranchers, fishermen, and artisans whose work shapes our kitchen and our ethos. After the screening, Director , sea urchin diver , cattle rancher Will Densberger of Knights Valley Wagyu, Chef Kyle Connaughton, and Katina Connaughton joined guests for an intimate Q&A in the theater, reflecting on the origins of ThroughLine, the evolution of the project, and the deep relationships at the heart of our food systems.

The evening continued on the rooftop with champagne, and oysters shucked by our sea urchin diver , before guests were welcomed into the dining room for a 10-course dinner. Each course designed as a continuation of the films, celebrating the producers and purveyors met on screen and showcasing ingredients like madai, Santa Barbara sea urchin, and Sonoma wagyu, each dish a reflection of the relationships and landscapes that ThroughLine set out to honor.

Thank you for joining us for an evening of film, conversation, and the stories that connect us to our food.

📸:

Join us for a special afternoon on Sunday, May 16th, celebrating Japanese clay pot cooking with Naoko Takei Moore, author of Simply Donabe. A longtime friend of Kyle Connaughton and co-author of Donabe: Classic and Modern Japanese Clay Pot Cooking, Naoko has been instrumental in sharing the traditions and everyday beauty of donabe cooking with home cooks around the world.
 
The evening will begin with a culinary demonstration featuring recipes from Simply Donabe, highlighting the beauty and versatility of cooking with traditional Japanese clay pots. Using seasonal ingredients harvested from the SingleThread Farm, Naoko will share simple techniques and thoughtful approaches that bring warmth, nourishment, and connection to the table.

Following the demonstration, Chef Kyle will host a conversation and Q&A with Naoko, exploring the traditions behind donabe cooking, the inspiration behind Simply Donabe, and how these timeless techniques can be incorporated into everyday home cooking.
The event will conclude with a book signing, where guests will have the opportunity to meet Naoko and have their copy of Simply Donabe (1 copy included in ticket price) personally signed.

To help you bring these dishes to life, Naoko has hand-selected a collection of artisanal pantry staples from , making it easy to explore donabe cooking at home.
 
All guests are also invited to join a guided tour of the SingleThread Farm at 4:00 pm following the event.

Reserve your spot, link in bio to book.

You could smell ripe strawberries before you saw them,
the fragrance mingling with the smell of sun on damp ground. It was the smell of June — the Strawberry Moon, ode’mini-giizis.

- Robin Wall Kimmerer

Join us this June to share in the early rhythms of summer in Sonoma County. Reservations for the restaurant are now available through June 30th, including our special collaboration dinner, hosting Harbor House and KATO in our home in Healdsburg on Thursday, June 18th, presented by OpenTable x Visa. 

Reservations for the Inn are now available through July 30th.

Link in bio to make a reservation.

We are thrilled to announce a truly special collaboration dinner, hosting and in our home in Healdsburg on Thursday, June 18th, presented by x .

SingleThread welcomes Kato and Harbor House, bringing together the layered cultural perspective of Los Angeles and the raw beauty of the Mendocino Coast to our corner of Sonoma.

Join us for an intimate multi-course dinner guided by the chefs themselves, each course an expression of its origin while contributing to a broader story of California’s evolving culinary identity. From the waters of Mendocino to the kitchens of Los Angeles to the fields surrounding our farm here in Healdsburg, this evening traces a journey across the state through the voices of the people who know it best.

Reservations for this dinner are available through the OpenTable x Visa Dining Collection for eligible Visa credit cards. Restrictions apply. See Terms and Conditions.

Reservations will be released tomorrow, May 1st at 9am PST.

We are growing our culinary team and seeking talented and passionate leaders to join as Chef of Events & Experiences and Sous Chef.

At SingleThread, you’ll have the unique opportunity to work closely with our farm, connecting with seasonal ingredients from seed to plate while experiencing firsthand the beauty and cycles of growth. In this collaborative environment, you’ll thrive alongside passionate chefs and farmers, engage in exciting culinary collaborations with world-renowned talents, and have access to customized educational opportunities to further hone and expand your skills.

We value flexibility and offer a range of benefits to support your wellbeing, including:

* Moving & Travel Stipend
* Medical, Dental, & Vision Plans
* Paid Time Off - Including Vacation, Sick and Mental Health Time Off
* 401(k) w/ Company Discretionary Match
* Flexible Spending Account
* Employee Assistance Program: 6 free counseling sessions annually for you and your household members
* Employee Dining and Wine Discounts
* Customized Educational Opportunities
* Referral Bonuses

Join us as we strive to cultivate connection and excellence together. We look forward to welcoming you to the team. View all available positions and apply on our website. Link in bio.

Join us this Sunday, April 26th —In collaboration with  x Visa and in association with partners  and , SingleThread invites you to experience ThroughLine in Healdsburg for the first time.

Following the acclaimed traveling residencies in Park City, New York City, and the Hudson Valley, our immersive film-and-dining experience returns to where its story began. ThroughLine: The Final Cut brings home the films, producers, and ingredients that define the ethos of our cinematic dining experience.

Join us at the  in downtown Healdsburg for a screening of our eight-part film told through the lens of Emmy-nominated director Justin Taylor Smith. Each film offers an intimate look into the stories of the farmers, ranchers, fishermen, and artisans whose work shapes our ecosystem. Together, they reveal the craft, collaboration, and stewardship behind every ingredient that makes its way to our kitchen.

Following the screening, we invite you into an intimate conversation and Q&A with Director , sea urchin diver , cattle rancher Will Densberger of Knights Valley Wagyu, along with Chef Kyle Connaughton, and Katina Connaughton, reflecting on the origins of ThroughLine, the evolution of the project, and the deep relationships at the heart of our food systems.

The evening continues at SingleThread with a rooftop champagne reception before being welcomed into the dining room for a 10-course dinner. Designed as a continuation of the films, the curated menu celebrates the producers and ingredients introduced on screen, offering culinary artistry and storytelling that bridges ThroughLine’s narrative. A thoughtful pairing selection, and wines by the glass and by the bottle, will be available.

Reservations for OpenTable and Visa Present ThroughLine: The Final Cut are available through the OpenTable x Visa Dining Collection for eligible Visa credit cards. Terms and Conditions apply. To book, verify any U.S., Canada, or Mexico Visa credit card in your OpenTable account on the Visa Dining Collection page. Once verified, you can view and book available times.

Visit the link in bio to book.