Got to visit SingleThread once again which has solidified itself as my favorite restaurant in the US!
What they’re doing blending Japanese technique with Californian produce (much of which they grow themselves on their farm) is incredible and their dedication to being seasonal, thoughtful, and intentional with their menu is admirable. If you get the chance to go, definitely visit the farm beforehand because it’s a lovely place and it really gives you a sense of where their produce is coming from!
This was their late spring menu and a few notes that I took that I noticed this time around:
1. I really am a fan of their service — it’s elegant and precise without feeling too stuffy and formal
2. Most farm-to-table restaurants I often am disappointed by because they do absolutely nothing to the produce in order to let it shine, but I think what SingleThread does is they do *just* enough to a dish to enhance that produce in some way
3. It really is evident the influence of Katina not only on the produce that they receive from the farm, but also in the floral decorations in the dining room, in the presentation of everything from dishes to drinks, and even on the menu they give you at the end
Dishes are really well balanced, light overall with a steady progression of getting richer without getting too heavy, and in general just a delicious meal. This truly is one of the best restaurants in the world and genuinely recommend that every person go at some point in their lives 🙂 Missed info on a couple of the small bites at the beginning, but have the rest of the dishes in the captions!
Tech_Food on
Did you do any beverage pairing? If so, do they still have the Methuselah of d’Yquem?
mgchan714 on
We visited their pop up in park city where they are testing out a new concept for the theater building they leased across the street. The best dining experience we’ve ever had (although from a value standpoint Rakuichi in Niseko might be close). I have no idea if they will be able to pull off the same concept in Healdsburg but we’ll be first in line if they even try.
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Got to visit SingleThread once again which has solidified itself as my favorite restaurant in the US!
What they’re doing blending Japanese technique with Californian produce (much of which they grow themselves on their farm) is incredible and their dedication to being seasonal, thoughtful, and intentional with their menu is admirable. If you get the chance to go, definitely visit the farm beforehand because it’s a lovely place and it really gives you a sense of where their produce is coming from!
This was their late spring menu and a few notes that I took that I noticed this time around:
1. I really am a fan of their service — it’s elegant and precise without feeling too stuffy and formal
2. Most farm-to-table restaurants I often am disappointed by because they do absolutely nothing to the produce in order to let it shine, but I think what SingleThread does is they do *just* enough to a dish to enhance that produce in some way
3. It really is evident the influence of Katina not only on the produce that they receive from the farm, but also in the floral decorations in the dining room, in the presentation of everything from dishes to drinks, and even on the menu they give you at the end
Dishes are really well balanced, light overall with a steady progression of getting richer without getting too heavy, and in general just a delicious meal. This truly is one of the best restaurants in the world and genuinely recommend that every person go at some point in their lives 🙂 Missed info on a couple of the small bites at the beginning, but have the rest of the dishes in the captions!
Did you do any beverage pairing? If so, do they still have the Methuselah of d’Yquem?
We visited their pop up in park city where they are testing out a new concept for the theater building they leased across the street. The best dining experience we’ve ever had (although from a value standpoint Rakuichi in Niseko might be close). I have no idea if they will be able to pull off the same concept in Healdsburg but we’ll be first in line if they even try.