If you have experienced Alinea restaurant in Chicago you will see the similarities here. The table scape was a bountiful selection of small tastes on tiny dishes. I have attached the 10 course tasting menu with wine pairings. I would suggest going without the wine pairing. The sommelier is very friendly and knowledgeable but his picks were not to my liking. The staff to diner ratio is very impressive. And all staff had memorized our names and greeted us accordingly. We we were able to secure a 4pm dinner reservation thru Tock. Even so, we finished at 7:30 on the charming rooftop with a final course of coffee and a tray of desserts.
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Wow! Just wow! The whole experience was absolutely amazing,
Wow! Just wow! The whole experience was absolutely amazing, from the set up on the table to the precision of each and every dish. The thought and care that went into everything is top notch including the quality of the dishes and ingredients used. Totally worth it for the chance to feel sophisticated, glamorous and incredibly spoilt.
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SingleThread Farm is a geniue adventure for our party of
SingleThread Farm is a geniue adventure for our party of six people to visit back in mid-May. An adventure is perhaps under-statement.The venue was temporary closed due to the fire incident prior, so we were very fortunate that it re-opened during our trip.Our annual ritual of May Day meet up wherever we come from. A trip to City of Healdsburg was rather difficult to plan, with galleries in town, many boutique shops, and nature reserves, wineries, tasting rooms all around the city. On a summer hot day, we'd like to avoid heading to our final destination of the day, i.e. SingleThread Farm that looks like we had a good workout, wearing wrinkled pants and flip flops, or looking wasted from a nearby beer/wine place. The fact that we have decided to stay in Yountville long before booking our reservation, do not count any possibility out! Michael from the concierge team was that key person to make sure we didn't get lost. We exchanged six e-mails prior to our arrival, each one with length of an 2-page essay, the information presented was both personable and precise. It was really a special treat, we did not get to thank Michael in person when on premise so I'd like to say thank you once again on social media.A word of advice on my end to benefit whoever reading this review who loves wine with their food, please check out <a href="/redir?url=https%3A%2F%2Fsinglethreadwines.com%2F&s=7d1b73bb272749d0b780352c600f95d58e2168b7b6ef5d661ea892bd6fb812bd" target="_blank" rel="nofollow">singlethreadwines.com</a>As the URL name suggest, this is their online wine shop, not only that you could pick up on-site, they will free ship for purchase over $300. The wines are extremely exclusive, and certain deal requires prompt attention as quantities are very limited. Prior to dine at the restaurant, these 10 bottles I bought are ready to drink in terms of vintage and the price beats market elsewhere.Since visited SingleThread Farm, four of the May Day team went for another special outing to Alinea in Chicago. It is perhaps pointless to compare one greatness to another greatness, but since we are human species and from super short term memory's point of view, SingleThread Farm earned all ladies votes for the experience. They must have done everything right, well, almost. On one nit, majority of us felt the fish course, the portion was so generous that we did not have room in the stomach for more. I didn't think that was necessarily a bad thing but something to keep in mind.Many thanks to Chef Kyle, Katina and the wonderful concierge team that went beyond any ordinary restaurant would do for their guest.
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My boyfriend and I came here to celebrate our 30th
My boyfriend and I came here to celebrate our 30th birthdays back in May of this year, staying at one of the guest rooms and opting for a dinner at the restaurant, with the Japanese breakfast in the morning.Having worked before at a 2 Michelin star establishment, I learned a lot from visiting here as a guest. Their level of hospitality went above and beyond, and we were made to feel so effortlessly welcome. Our needs were always met, and then surpassed in surprising and thoughtful ways.It goes without saying that dinner was absolutely fabulous, and well deserving of their 3 Michelin stars. But what set this experience apart was how it made me feel. Not only were we surprised with a cake upon entering our room, but they also sent freshly baked cookies to our room for a post-dinner treat. We forgot to submit our requests for breakfast the next day (oops), but they retrieved them for us and even added on their own favorites that we hadn't asked for (at no extra charge mind you). Y'all, they played Legend of Zelda in the dining room as part of the soundtrack for the evening, and I legitimately started crying and laughing at the same time. Their service team is casual, yet extremely refined - I have experienced service hiccups at other 3 Michelin star restaurants (not a big deal in my book, but I know some people really care!), but absolutely everything at SingleThread as executed like a flawless ballet, and with a charming sense of humor and playful banter. It's a personal preference, but I really dislike stuffy and unapproachable dining environments, and I was so pleased to have the opportunity to enjoy my experience in a laid-back fashion. I have no doubt that this is not what everyone likes - and it's a testament to their service team's ability to read their guests and deliver an experience that is tailored to their desires that I was able to truly relax and enjoy the night to the fullest.SingleThread is incredibly serious about delivering the absolute best experience possible - but they understand intimately that doing so also requires knowing how to imbue their guests' stay with whimsy, magic and fun. It is so hard to know how to play that line just right, but they do it unlike anywhere else I have ever been. My time here was better than Noma, Geranium, Eleven Madison Park, Atelier Crenn, and everywhere else I have ever been.
5 stars overall, but rounding up for a truly magical food experience. SingleThread is one of the few 3 star Michelin restaurants in the Bay Area, and it's easy to see why. I've been to the other 3 star Michelin restaurants in the Bay, and SingleThread was up there with the best of them. Reservations through Tock are a must, and they open up the dates for the following month at 9am PST on the 1st of each month. You basically have one shot at selecting a date when their calendar opens up, and you'll want to make sure you know which date to go for ahead of time! The deposit through Tock is $109, and that amount is deducted from your total bill.Since I dined here last year, the theme for my menu was "Late Autumn in Sonoma", which was a 10 Course Tasting Menu ($375). I loved that they had an open kitchen, and you could watch the chefs when you first checked in, and also as you joined your meal (depending on your table in the restaurant). Sadly, I didn't quite capture all the notes from the menu but tried my best. I tried:-Tea (<a href="https://www.yelp.com/user_local_photos?select=GZz9Rgk7znNZ_yoEgvzjWw&userid=76vIFZcC7owykCBjMfGVXg">yelp.com/user_local_phot…</a>): Light and slightly nutty, this was a great palate opener for the dinner.-Amuse Bouche (Some of the items: Shima Aji, Tamago w/Perigold Truffle, Creme Fraiche, Baby Barracuda, Sushi w/Shiso Basil Rice, Red Snapper w/Pickle Kohlrabi, Panna Cotta w/Ikura, Spiny Lobster Roulade w/Pomegranate Juice, Kusshi Oyster, Aji, <a href="https://www.yelp.com/user_local_photos?select=fA_Gimg2mITQ5L3UqwF5Ng&userid=76vIFZcC7owykCBjMfGVXg">yelp.com/user_local_phot…</a>): WOW, this was such a magical way to start off the meal. This feast was already set up at the table when you are seated, and it was so fun to try all the different items.-Smoked Salmon w/Cherry Blossom Smoke, Scallion Oil, Ginger-Smoked Black Cod w/Malted Potato, Charcoal Dust, Tsukune w/Guinea Fowl, Laquer (<a href="https://www.yelp.com/user_local_photos?select=PzdTVLOnWYnh5wHu4DCHhQ&userid=76vIFZcC7owykCBjMfGVXg">yelp.com/user_local_phot…</a>): I wasn't sure if all the components quite worked together, but they were all delicious on their own. The cod was cooked perfectly.-Kanpachi (Nasturtium, Nashi, Kanpyo, <a href="https://www.yelp.com/user_local_photos?select=TBnKJSM8ZFfyTznaw87PTw&userid=76vIFZcC7owykCBjMfGVXg">yelp.com/user_local_phot…</a>): They used pear three different ways in this dish, which was really cool, and the kanpachi was extremely fresh.-Central Coast Abalone (Fort Bragg Uni, Sea Bean Cream, Chawanmushi, <a href="https://www.yelp.com/user_local_photos?select=t4Q69dpr8PXBzAriFOGqKQ&userid=76vIFZcC7owykCBjMfGVXg">yelp.com/user_local_phot…</a>): Very good, and I loved the combination of abalone and uni.-Duck Liver Parfait (Sunflower Seeds, Basil, Sunchoke Custard, Apple, <a href="https://www.yelp.com/user_local_photos?select=p9-r_xqjxoSMuEmy-infTw&userid=76vIFZcC7owykCBjMfGVXg">yelp.com/user_local_phot…</a>): The plating of this dish alone was amazing- each petal was painstaking tweezed onto the dish. The duck liver mousse was rich and creamy.-Mushi-Nabe (Buddha's Hand and Dungeness Crab, Yuba & Chanterelle, Cedar-Smoked Nodoguro, Matsutake Owan, <a href="https://www.yelp.com/user_local_photos?select=Niirs9bxEtIFJHeRaChPOg&userid=76vIFZcC7owykCBjMfGVXg">yelp.com/user_local_phot…</a>): This dish was just ok for me, and not very flavorful.-Duclair Duck (Savoy Cabbage, Farro Verder, Huckleberry, <a href="https://www.yelp.com/user_local_photos?select=yZHxe3q6t79dRlK-cv3MIw&userid=76vIFZcC7owykCBjMfGVXg">yelp.com/user_local_phot…</a>): This duck was delicious, and the skin was perfectly laquered.-A5 Miyazaki Waygu (Supplement, +$85, <a href="https://www.yelp.com/user_local_photos?select=87Wx2H8PfUit3IJXUqDjRQ&userid=76vIFZcC7owykCBjMfGVXg">yelp.com/user_local_phot…</a>): DELICIOUS, and the waygu melted on my tongue.-Anago Shime (Koshihikari Rice, Hakurei Turnip, Nori Pesto, <a href="https://www.yelp.com/user_local_photos?select=ZcILnJlxqSH1jy99LshLyw&userid=76vIFZcC7owykCBjMfGVXg">yelp.com/user_local_phot…</a>): Lots of umami from the soup.-Mountain Rose Apple (Pomegranate, Miso, Hibiscus, <a href="https://www.yelp.com/user_local_photos?select=PazzJHymFZ3N6OOLxumaaA&userid=76vIFZcC7owykCBjMfGVXg">yelp.com/user_local_phot…</a>): I didn't enjoy the combination of flavors, and it needed a little more sweetness.-Red Kuri Squash (Okinawan Black Sugar, Pepitas, Buttermilk Meringue, <a href="https://www.yelp.com/user_local_photos?select=JnyM7NlJl538VO-o26GBLA&userid=76vIFZcC7owykCBjMfGVXg">yelp.com/user_local_phot…</a>): This dessert was gorgeous, but again, the flavors didn't quite work together for me.-Wagashi (Thyme & Oat, Grapefruit & Almond, Five Spice Milk Cake, Rosemary & Persimmon) + Chamomile w/Honey from Bees [<a href="https://www.yelp.com/user_local_photos?select=keycch9tnouTdnuFyu-04Q&userid=76vIFZcC7owykCBjMfGVXg">yelp.com/user_local_phot…</a>): I loved the presentation of these dessert bites, but everything was just ok. The grapefruit and almond "eggs" were my favorite.Overall, I loved this dining experience. Service was impeccable, and their staff was attentive and courteous. Only indoor dining was available, but tables were socially distanced. I loved that they gave you a copy of the menu to take home, but wished they also included a small pastry to take home (instead of having so many desserts at the end of the meal). Parking was easy to find.
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First time been here with my friends.
Little bit pricy but I think it worth for what you pay. Really like their environment, decorations, and designs. Totally is 10 course each course is very very surprise to us. I definitely can see the chef spend a lot time, energy, and idea for each dishes. Every meal looks like a piece of art. Server is very nice and friendly. My favorite dish is the first course , tempura flowers, and final course of the desert package. They do have a Inn in their upstairs next time if my time enough I'll book their Inn to stay one night. Highly recommend!
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Omotenashi is a Japanese hospitality technique that entails
Omotenashi is a Japanese hospitality technique that entails catering to all of a guest's preferences in the case that they have more than one choice. Chef Kyle Connaughton, who received his training in Japan, is committed to the practice of omotenashi. This Healdsburg restaurant is a jewel because the menu at this restaurant is so carefully modified to each microseason that occurs in Sonoma County. Katina Connaughton, who is not only a farmer but also a co-owner of the company, contributes a bountiful crop to the cause, which makes this outcome conceivable. On the menu for the spring may be Ora king salmon that has been properly smoked and is topped with arctic char roe and myoga. This dish would have been prepared using seasonal ingredients. There is a possibility that a pumpkin tartare topped with Dungeness crab and a miso-makrut lime foam may be on the menu this winter. The chef is a donabe (Japanese clay pot) culinary guru who flaunts his expertise with innovative fish dishes such as "fukkura-san," which is black cod that is served over a soup of ember-grilled fish bones. In other words, the black cod is served over a soup of fish bones that have been grilled over embers. In other words, the black cod is served on top of a broth that is made from the bones of fish that has been cooked over coals. Desserts may be anything from a Japanese cheesecake to a snowstorm made of buttermilk and thyme sherbet, depending on the level of sophistication desired. Both of these alternatives are open to consideration.
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This is a review for the included bfast at the STF inn.
1/5 by
I Z. on 07/04/2022
Btw, I also had the tasting menu dinner twice at the restaurant, it was unremarkable the first time, better the second time but some dishes were way too salty and salmon was overcooked. Long story short, I ordered the Japanese bfast for the second morning of my stay at the STF Inn and discovered small shiny metallic pieces on the greens that accompanied the tofu course. I went down to the front desk to alert them, the staff there was apologetic and I asked her to let me know what she finds out, I didn't know what it was and was worried. I waited and received no response. My 2 calls to the front desk went unanswered. When I finally got the manager, he went into the kitchen and then told me the chips were from the potting mix that the supplier of the greens used, said it was organic (implying it was safe), and told me to reach out if I were to experience any issues. There was no apology (his attitude was also unsympathetic) of any kind. I find it unacceptable that he blamed this on the supplier without taking any accountability. The kitchen should have washed the vegetable more thoroughly, this is not the food safety standard I expect from a 3 Michelin star kitchen. Btw, if it was indeed the potting mix on my greens, then the chips were likely vermiculite, definitely *inorganic* though not toxic according to google. Hopefully I won't end up with any health issues from this episode. At $2500/night, I do not want to be eating potting mix for bfast, and I certainly don't want this BS non-apology from the manager. Won't be coming back.
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Potting mix in my breakfast and no apology from manager, never again
We stayed at STF before and enjoyed our experience so we decided to come back again for the long weekend. Things went well and we had a relaxing time until the last morning of our stay… we ordered the Japanese bfast and a few other items to enjoy on the rooftop garden. I discovered during breakfast that there were small shiny metallic-looking pieces in the greens that accompanied the house-made tofu as a condiment (see photos). At this point I had already mixed the greens onto the tofu and ate a bit of the tofu. I was surprised and horrified. Because we were dining alone on the rooftop, there was no one we could alert. I was worried and lost my appetite quickly. After bfast I went to the front desk to report the issue, the server I notified was apologetic and I asked her to please let me know what the small chips could be because I was very worried. We waited in our room expecting someone to reach out with an explanation but didn’t hear anything. A couple calls to the front desk went unanswered so I made my way down to the front desk again, someone helped me alert the manager. The manager talked to the kitchen and told me that the small chips came from the potting/soil mix that the supplier for the greens used, he assured me it was “organic” (I think he was trying to imply it was safe). Then he told me to reach out if I were to experience any issues later. We were in a hurry to catch our flight, so I was in no mood to argue, but I was truly appalled and disappointed by his response. The manager blamed the problem on the supplier — never mind that the kitchen should have thoroughly washed and cleaned the vegetable, so this wouldn’t have happened in the first place. I find this unacceptable for a *3 Michelin star* kitchen. Also, the gray metallic substance in the potting mix most definitely is not organic, it is likely vermiculite and it is an inorganic compound (luckily, according to google, it’s not toxic). Most importantly, I had to *chase people down* to get a response on what it was, and there was *no apology* of any kind from the manager. I understand mistakes happen, but they should have promptly followed up with us to explain what happened instead of having me chase them down. I also expected a sincere apology, not this “blame it on the supplier” bs. At $2500/night that we paid, we shouldn’t be eating potting mix for bfast and certainly expect a sincere apology from the management team for the issue.
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This is the restaurant that I'm really looking forward to
This is the restaurant that I'm really looking forward to with a high expectations and effort to come to healdsburg just to experience this but it wasn't up to the expectation with the price paid that I could be enjoy more at other Michelin restaurant in the city. But still I have a good experience there. Of course that from the get go , you get to experience the restaurant by seeing the kitchen and the welcome drink to start off which is yuzu grapefruit, refreshing but a little too bitter.Then they escorted you to the table by going pass the kitchen to see all the action of chefs doing their good job.When I arrived at the table , there was already a set up of a small bite and celebrating note for me, which is a really nice touch. Such a great job on hospitality.Come to the food that all of their small bites were nicely prepared but not a lot of them stood out , some of them might be a bit too dried since they must have been out for a while but the hot small bites that came late such as Ayu and lamb were really good!!!Squash blossom was a let down when it taste a little bitter and the sashimi underneath was bland but the texture was good.The clam soup also need more seasoning but they might just want us to taste the original flavor from the ingredients itself . Also the cod was really nice though and that first half of the meal was ok until we got to the meat course , the duck was really good but the wagyu for 90$ wasn't worth it. The eel was also good. The dessert was really enjoyable especially the sandwich but the carrot was not impressive.Overall the food was good but not all of it. The service was really good very attentive but the food service was a little slow. The presentation was top notch. Great experience and nice touch at the end when they give out the menu also. This is a restaurant for a special occasion and you ready to spend $$$$ to enjoy the experience.
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We were 30 mins late and I was sure we would be reprimanded.
But the hostess was very gracious and allowed us to come in, reminding us that we may lose a course or two because of our tardiness. We sat in a corner of the dining area where the sunlight was gently setting on our table. Each course presented to us was gloriously bathed in the soft rays of light that actually heightened my senses when the waiter explained each dish. The wine pairing woke up even more flavors with each sip and morsel and I was glad I partook in this experience. What a way to end our 34th Anniversary celebration!
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This restaurant is a mix review for us! 3.
5 if I could. The restaurant itself was stunning, the presentation of every dish blew us away, and the quality of ingredients is definitely noted and greatly appreciated. The staff was friendly and kind, although a bit more reserved and not as warm / welcoming as other Michelins we've been to. What lacked for us was, the depth in flavour and dimension of the dishes. Although all delicious, it all seemed a bit muted and left us wanting more. To us, nothing was umami or rich or deep or packed with a punch. We filmed a beautiful restaurant review, to get an understanding of the evening - <a href="/redir?url=https%3A%2F%2Fwww.youtube.com%2Fwatch%3Fv%3DpeWi420vsHk%26t%3D205s&s=9f8e6fe523b2f14f388d1d8879556ca08b4b9f2753d64edc25f54087e71be3c8" target="_blank" rel="nofollow">youtube.com/watch?v=peWi…</a>Obviously it's seems like it's their intention for the dishes to be a bit more, for lack of better terms 'simple', however, my partner and I left a bit underwhelmed with the taste of the dishes.
We had a wonderful stay at Single Thread Inn last night. The many little personal touches were a delightful surprise and very welcome, from the onigiri ( delicious) to the cold beverages ( very refreshing), from the spiced nuts to the creamy cheesecake and ice cream, every meticulous detail was perfect. We especially enjoyed the high tech toilet seat, the soft, fluffy plush towels ( I have already ordered a set for our home), and the lovely floral arrangements. The room was spacious, and our view of Healdsburg was enjoyable. We also appreciated all the high tech lighting as well as the soothing bath amenities. But of course, the true highlight was the impeccable food! We were amazed and awestruck by course after course of morsels that were obviously prepared and executed with tremendous thought and care. The staff was attentive and helpful and very gracious. Michael, Johnny, and Kevin were particularly outdid themselves, and contributed to our wonderful experience. Thank you for making our 50th anniversary celebration an occasion we will never forget. I hope we can return again someday.
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Exceptional stay and dinner
We stayed at the Inn and dined at the restaurant to celebrate our anniversary. The stay and the dinner were exceptional and exceeded our expectations. The dinner was the most unique and delicious dining experience; for me, it was better than French Laundry or Kenzo. The food was an elevated mix of Japanese and Sonoma cuisine, really its own genre, respecting the integrity and spirit of kaiseki and farm to table cuisine. The food is not pretentious, but refined elegance and simplicity — really crazy combinations of flavors and textures. The next morning, we had the Japanese and Sonoma breakfast. Another creative and delicious meal. Our room was spacious and comfortable with complimentary beverages and food like a machine that makes Matcha cold tea, bottled yuzu soda from Japan, specialty micro beer brews and wine from Sonoma, house made rice balls with English peas and umeboshi and nori, plus more delights. Needless to say the service was exceptional, personal and attentive. I liked the way all staff members had personalities and weren’t afraid to interact with people while remaining professional. Friendly, interesting people, like someone you would want to get to know. We will always cherish our experience at SingleThread
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Last Reply by FluffyStar64 (03/30/2022 5:42 pm)
Your bid has been “matched” with a reservation. From the time a reservation has been located, the seller of the reservation must connect with moderator to give transfer information for reservation. If the seller;however, does NOT respond to reservation transfer, then your bid is reprocessed and returns to the first step, which is connecting your request to a reservation.
Best answer by EvocativeFold67 (10/02/2021 4:37 pm)