SingleThread

Here, in the bucolic loveliness at the heart of Sonoma Wine Country, sense of place combines exquisitely with the deeply personal vision of owners Chef Kyle Connaughton and head farmer Katina Connaughton. The nearby 24-acre farm provides much of the bounty prepared in the kitchen, and the couple’s time in Japan informs the restaurant’s ethos and the kaiseki-influenced cuisine. The menu begins memorably with a botanical landscape interspersed with impeccable first bites that introduce the central themes of the meal: impeccable ingredients, precise knife technique, artistic presentation and pure, harmonious flavors. The expert use of the donabe (Japanese clay pot) is also a trademark and transforms seafood and vegetables alike into true delicacies.

• A farm, restaurant, and five-room inn presented as a single hospitality project in Sonoma wine country.
• Cooking shaped by time spent in Japan, expressed as kaiseki-influenced courses and a strong sense of season.
• The meal opens with a botanical landscape of bites, and donabe cookery is a house trademark.

• Produce from the farm, supplying a large share of the menu’s seasonal bounty.
• A botanical landscape of first bites, built around plants, herbs, and precise knife work.
• Donabe, Japanese clay pot cookery, used to transform seafood and vegetables.

A kaiseki-influenced, ten-course tasting menu in downtown Healdsburg, driven by the seasonal harvest of the nearby farm. The opening is designed as a botanical landscape of small bites, and donabe, Japanese clay pot cookery, is a recurring technique across seafood and vegetables. Dining reservations are released monthly, on the 1st for the following month.