This is my current #1 dream dinner. How was it? Looks beautiful
brooklynite on
Exceptional. I had the opportunity to dine here but unfortunately they cannot accommodate my wife’s soy allergy. The manager was incredibly helpful in discussing options to determine if it made sense. 3* service for someone who didn’t even dine there.
I_am_LumberJack on
I went with my wife in August, and it was easily the best meal we’ve ever had. It’s wonderful to see the variation of the presentation and the produce based on the season. ST really puts thought and love into the way their food is served.
It also helps they have their own produce farm!
birrdieface on
Photos are stunning!
PolarisSONE on
This was a meal/trip almost two years in the making – mainly because of the Napa Valley marathon which I deferred last year, then downgraded to a half-marathon and ran this year. Originally this whole marathon/half marathon thing was an excuse to do some wine tasting and take a semi-pilgrimage out to TFL but after a couple of friends (separately) reported being very underwhelmed, and combined with having heard good murmurs of SingleThread over the past year or two, we were excited to pivot and dine here. Previous three star experiences only include Le Bernadin, Per Se, and Chef’s Table Brooklyn Fare (pre Ramirez departing), with lots of 1/2 star experience (but mostly in NYC).
Overall experience was insanely positive/amazing. Our party are much more seafood/Japanese favoring which helped, but I personally enjoyed every single dish. The other two didn’t like the carrot dish (image 9, course 6) as much but it was really interesting taste and texture-wise, so different enjoyment for me.
The atmosphere was very casual without being “messy” (?), i.e. no dress code and no stuffiness at all, lots of conversations and laughing going on without seeming loud, very comfortable but still impressively beautiful and classy. Two stand-out points for me (might be super insignificant in hindsight but I don’t have a lot of experience) was when ordering the water, the waiter had some sort of signal we didn’t notice at all because next thing you know three other people came and poured us our water, and second point was the smoothness, ease, and “out of your way’ everyone came by to place dishes down all in sync/at once for the three of us, also clear everything in sync, wipe down in sync, etc. without seeming like they were interrupting our conversation, etc. Incredibly smooth. Change of table napkin when my guest(s) left the table was also very smooth and I was looking out for it too, lol. Everyone really knew their stuff, and I had lots of great conversations/questions with various staff members about the courses, plates, ingredients, their time in other cities, etc. Bathroom was nice lol. Finally, when leaving we had the chance to meet Chef Kyle briefly and take a peek through the kitchen (not really a tour though, not really set up to accommodate that but that’s fine)!
* First course was the spread of seafood in image 3 above, where we were honestly just lost (in a good way) with the aesthetics, choices, not being certain where to start, etc. Very delicious starter.
* Sawara, Bo Pak, Daikon, Pomegranate
* Dungeness Crab, Pea Tofu, Komatsuna, Miso Crab Dashi – one of my faves
* Duck Liver Parfait, Mizuna, Badger Flame Beets, Orange, Walnut, Pain d’Epices – my guests particularly loved this one. It’s the salad you see, with the duck liver parfait hidden under, and the bread to mop everything up. Incredibly fresh and flavorful and fun.
* Ibushi-Gin Black Cod, Gai Lan, Green Garlic Miso, Caviar, Shiitake Cream Sauce – one of my faves
* Farm Carrot, Almond, Olive Oil, Ginger – made into a shaved ice/bingsoo type of consistency, very very interesting, honestly thought it was a random dessert dish that was for some reason halfway through our meal
* Duclair Duck, Sunchoke, Chrysanthemum, Prune, Lacinato Kale – really liked this one too but I’m a duck person. I forgot what it was but the flower petals were all individually placed into that circular sauce thing in the middle (pistil? seed? forgot my kindergarten flower anatomy), very detailed.
* Shinmai Luna Rice, Mushrooms, Negi Vinaigrette, Duck Tsukune.
* Meyer Lemon, Amazake, Sencha, Vanilla Bean. We got a cup of amazake prior to the dessert, which the base of the dessert (pudding-like) was made from.
* Wagashi – Ume and Shiso, Sweet Potato and Pecan, Huckleberry and Matcha cake, Mt. Tam and Yuzu cheesecake. The egg dessert was very interesting, basically inside the egg is just an ume syrup encased in the shell, we were instructed to eat in in one bite as biting it in half would just burst all the liquid out. Every dessert in the finale were very well done, and as my Asian mom would say – “not too sweet”, which is like the highest praise you can get from my mom about desserts…
Highly recommended, would love to return if wallet/schedule allows, and would love to try the hotel and famed breakfast out! Next stop is likely London in April! Have Ikoyi and The Ledbury booked – debating Clove Club, Da Terra, and The Ritz, but only have time for two restaurants!
stevebottletw on
Single thread is easily some of the best at presentation even among three stars in the world.
Distinct_Benefit_933 on
Best meal I’ve ever had and I’ve been to many 3 stars
Unusual-Friend-9768 on
Serving sunchokes is culinary terrorism and I still can’t believe chefs do this to unsuspecting diners.
ncsudrn on
Had the same meal this season and it blew us away! For anyone making plans to dine at SingleThread, stay there if you can swing it. It’s the same attention to detail you can expect from the dinner applied to lodging and the most insane breakfast I’ve ever eaten
jejsihdhwbhwysg on
I am very excited to be going here in a few weeks. Thanks for the detailed post! Could you provide any insight on the typical attire (e.g., jacket or not)? With no dress code imagine it could be a wide range..
hyperion_light on
Presentation is so beautiful. Very botanical.
mehnotsure on
Best in US currently imo
New-Acanthisitta3855 on
That’s a very pretty meal! A refreshing change from the beige-osity of typical modern fine dining.
msqaures on
Thanks for sharing! We are going in April after The French Laundry as well. I continue to hear amazing things about SingleThread and the dishes look beautiful but the price seems to reflect that they are best in the States so I hope so! We’re doing a non alcoholic pairing and after taxes and tip, looking at over $1600 so my expectations are HIGH. Were you full by the end?
parker472 on
That looks absolutely beautiful!
UnbridledOptimism on
I had this same meal last month and it was the best dining experience. I really wanted late winter foods for this experience and it was everything I hoped for and more. Now I’d like to go in late spring once I save up enough.
We did a nightly wine pairing and a reserve wine pairing, both were excellent. The Château d’Yquem poured at table from a 6L bottle was impressive. Next time I’d like to try the non-alcoholic pairing.
16 Comments
This is my current #1 dream dinner. How was it? Looks beautiful
Exceptional. I had the opportunity to dine here but unfortunately they cannot accommodate my wife’s soy allergy. The manager was incredibly helpful in discussing options to determine if it made sense. 3* service for someone who didn’t even dine there.
I went with my wife in August, and it was easily the best meal we’ve ever had. It’s wonderful to see the variation of the presentation and the produce based on the season. ST really puts thought and love into the way their food is served.
It also helps they have their own produce farm!
Photos are stunning!
This was a meal/trip almost two years in the making – mainly because of the Napa Valley marathon which I deferred last year, then downgraded to a half-marathon and ran this year. Originally this whole marathon/half marathon thing was an excuse to do some wine tasting and take a semi-pilgrimage out to TFL but after a couple of friends (separately) reported being very underwhelmed, and combined with having heard good murmurs of SingleThread over the past year or two, we were excited to pivot and dine here. Previous three star experiences only include Le Bernadin, Per Se, and Chef’s Table Brooklyn Fare (pre Ramirez departing), with lots of 1/2 star experience (but mostly in NYC).
Overall experience was insanely positive/amazing. Our party are much more seafood/Japanese favoring which helped, but I personally enjoyed every single dish. The other two didn’t like the carrot dish (image 9, course 6) as much but it was really interesting taste and texture-wise, so different enjoyment for me.
The atmosphere was very casual without being “messy” (?), i.e. no dress code and no stuffiness at all, lots of conversations and laughing going on without seeming loud, very comfortable but still impressively beautiful and classy. Two stand-out points for me (might be super insignificant in hindsight but I don’t have a lot of experience) was when ordering the water, the waiter had some sort of signal we didn’t notice at all because next thing you know three other people came and poured us our water, and second point was the smoothness, ease, and “out of your way’ everyone came by to place dishes down all in sync/at once for the three of us, also clear everything in sync, wipe down in sync, etc. without seeming like they were interrupting our conversation, etc. Incredibly smooth. Change of table napkin when my guest(s) left the table was also very smooth and I was looking out for it too, lol. Everyone really knew their stuff, and I had lots of great conversations/questions with various staff members about the courses, plates, ingredients, their time in other cities, etc. Bathroom was nice lol. Finally, when leaving we had the chance to meet Chef Kyle briefly and take a peek through the kitchen (not really a tour though, not really set up to accommodate that but that’s fine)!
* First course was the spread of seafood in image 3 above, where we were honestly just lost (in a good way) with the aesthetics, choices, not being certain where to start, etc. Very delicious starter.
* Sawara, Bo Pak, Daikon, Pomegranate
* Dungeness Crab, Pea Tofu, Komatsuna, Miso Crab Dashi – one of my faves
* Duck Liver Parfait, Mizuna, Badger Flame Beets, Orange, Walnut, Pain d’Epices – my guests particularly loved this one. It’s the salad you see, with the duck liver parfait hidden under, and the bread to mop everything up. Incredibly fresh and flavorful and fun.
* Ibushi-Gin Black Cod, Gai Lan, Green Garlic Miso, Caviar, Shiitake Cream Sauce – one of my faves
* Farm Carrot, Almond, Olive Oil, Ginger – made into a shaved ice/bingsoo type of consistency, very very interesting, honestly thought it was a random dessert dish that was for some reason halfway through our meal
* Duclair Duck, Sunchoke, Chrysanthemum, Prune, Lacinato Kale – really liked this one too but I’m a duck person. I forgot what it was but the flower petals were all individually placed into that circular sauce thing in the middle (pistil? seed? forgot my kindergarten flower anatomy), very detailed.
* Shinmai Luna Rice, Mushrooms, Negi Vinaigrette, Duck Tsukune.
* Meyer Lemon, Amazake, Sencha, Vanilla Bean. We got a cup of amazake prior to the dessert, which the base of the dessert (pudding-like) was made from.
* Wagashi – Ume and Shiso, Sweet Potato and Pecan, Huckleberry and Matcha cake, Mt. Tam and Yuzu cheesecake. The egg dessert was very interesting, basically inside the egg is just an ume syrup encased in the shell, we were instructed to eat in in one bite as biting it in half would just burst all the liquid out. Every dessert in the finale were very well done, and as my Asian mom would say – “not too sweet”, which is like the highest praise you can get from my mom about desserts…
Highly recommended, would love to return if wallet/schedule allows, and would love to try the hotel and famed breakfast out! Next stop is likely London in April! Have Ikoyi and The Ledbury booked – debating Clove Club, Da Terra, and The Ritz, but only have time for two restaurants!
Single thread is easily some of the best at presentation even among three stars in the world.
Best meal I’ve ever had and I’ve been to many 3 stars
Serving sunchokes is culinary terrorism and I still can’t believe chefs do this to unsuspecting diners.
Had the same meal this season and it blew us away! For anyone making plans to dine at SingleThread, stay there if you can swing it. It’s the same attention to detail you can expect from the dinner applied to lodging and the most insane breakfast I’ve ever eaten
I am very excited to be going here in a few weeks. Thanks for the detailed post! Could you provide any insight on the typical attire (e.g., jacket or not)? With no dress code imagine it could be a wide range..
Presentation is so beautiful. Very botanical.
Best in US currently imo
That’s a very pretty meal! A refreshing change from the beige-osity of typical modern fine dining.
Thanks for sharing! We are going in April after The French Laundry as well. I continue to hear amazing things about SingleThread and the dishes look beautiful but the price seems to reflect that they are best in the States so I hope so! We’re doing a non alcoholic pairing and after taxes and tip, looking at over $1600 so my expectations are HIGH. Were you full by the end?
That looks absolutely beautiful!
I had this same meal last month and it was the best dining experience. I really wanted late winter foods for this experience and it was everything I hoped for and more. Now I’d like to go in late spring once I save up enough.
We did a nightly wine pairing and a reserve wine pairing, both were excellent. The Château d’Yquem poured at table from a 6L bottle was impressive. Next time I’d like to try the non-alcoholic pairing.