Name: SingleThread
Address: 131 North St., Healdsburg, California, 95448, US

SingleThread

California/Japanese Influenced

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131 North St.

California

95448

Downtown Healdsburg

$$$$

Monday–Sunday, 4:00 PM – 8:45 PM

CALL WEBSITE RESERVE A TABLE

SingleThread is chef Kyle Connaughton's three-Michelin-star restaurant and five-room inn in downtown Healdsburg, a kaiseki-influenced tasting menu built on seasonal produce from the farm Katina Connaughton runs in Dry Creek Valley. The cooking blends California cuisine with Japanese precision in an intimate setting, and the wine list is global, with depth in Sonoma and Burgundy.

Chef's Counter

Private Dining

Tasting Menu

Romantic

Valet Parking

Reservations Only

Outdoor Seating

Hotel Dining

Smart Casual

SingleThread opened in December 2016 at 131 North Street in downtown Healdsburg, created by chef Kyle Connaughton and his wife, farmer Katina Connaughton. It is a restaurant, a farm and a small inn at once: five guest rooms sit above the dining room, and the kitchen draws on a 24-acre regenerative farm in the Dry Creek Valley that Katina runs. Japanese precision shapes everything, from the kaiseki-influenced structure of the meal to the hospitality that greets guests at the door. SingleThread is a member of Relais and Châteaux, and Michelin has recognized the kitchen with three stars, kept again in 2026. People do travel to Healdsburg for this one dinner.

Menu Highlights

Dinner is a single tasting menu of ten courses, personalized to each guest's preferences and built around what the farm is harvesting that week, so no two seasons look alike. The pace is unhurried and the dining room calm and intimate, so the evening unfolds course by course without a sense of being rushed. The wine list is extensive and global, with particular depth in Sonoma and Burgundy, and the team can build a pairing or help choose a single bottle. Service begins at 4 in the evening, and reservations are required, usually well in advance; guests staying upstairs can make an evening of it without leaving the building. Plan around a special occasion and allow the whole night, since this is a meal designed to be the main event of a trip.

Kyle Connaughton

Chef & Co-Owner

Kyle Connaughton apprenticed at a Japanese restaurant in Los Angeles, cooked in Japan for Michel Bras and in traditional Japanese kitchens, and in 2006 became head chef of research and development at Heston Blumenthal's Fat Duck Experimental Kitchen. He helped develop the Culinary Institute of America's culinary science bachelor's degree and co-wrote Donabe, a book on Japanese clay pot cooking.

Katina Connaughton

Co-Owner & Head of Farm Operations

Katina Connaughton began farming in an agricultural community in Hokkaido, Japan, and gardened on a Victorian estate in England. After studying sustainable agriculture in Sonoma, she managed the greenhouse for the Santa Rosa Junior College agriculture program and farmed at Davis Family Winery and The Barlow. She also leads SingleThread's foraging program and floral department.

SingleThread

SingleThread

Kyle Connaughton

Katina Connaughton

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