Healdsburg’s Single Thread is an ambitious, high-end restaurant. It is an organic, sustainable farm. And it is a luxurious inn.
It is also the most hotly anticipated opening of the year.
Above all, it is a labor of love and dedication by husband-and-wife team Chef Kyle Connaughton and farmer Katina Connaughton.
After two long years of construction, it finally opened its doors to the public last Friday. I had a chance to check it all out at a media dinner held just a few days before that.
Connaughton’s impressive credentials include cooking at Heston Blumenthal’s the Fat Duck in the United Kingdom and Michel Bras’ Toya Japon in Hokkaido. Katina learned the tenets of sustainability while working on a strawberry farm in Japan.
Together, that ethos of serene Eastern hospitality and utmost respect for the land imbue the restaurant, which they built almost from the ground up. The former post office right off the square was supposed to be a tasting room with lodging for Seghesio Vineyards. But when the winery was sold to Crimson Wine Group, the property became available. And the Connaughtons pounced on it for their dream restaurant.