THIS, my friends, is the most anticipated restaurant opening of 2016.
SingleThread is a farm, restaurant, and inn. It’s modeled after the concept of the Japanese ryokan, where guests stay overnight and enjoy an exquisite kaiseki meal at the inn. The farm supplies vegetables, fruit, herbs, flowers, honey, eggs, and olive oil
Husband and wife duo Kyle and Katina Connaughton are the masterminds behind this new place. Kyle Connaughton trained as a chef for years in Los Angeles before moving his family to Hokkaido, Japan for three years. There, he honed his craft in Japanese cuisine while Katina studied sustainable farming practices. The family then moved to England where Chef Connaughton headed up the experimental kitchen at Heston Blumenthal’s world famous restaurant The Fat Duck.
In 2012, Kyle and Katina finally decided to move to California’s wine country in order to work on opening up their dream restaurant and inn. Chef Connaughton opened up Pilot R&D, a culinary research and development center similar to the experimental kitchen he ran in England. He used it to design and develop dishes for his future restaurant.
In December 2016, the doors of SingleThread, the culmination of a lifetime of preparation, finally opened.
We were thrilled when we were able to grab a reservation in March, merely three months after the restaurant opened.