Healdsburg’s Single Thread Restaurant is among the James Beard Award Restaurant, Chef and Media Finalists announced today.
The fledgling 52-seat dining room was tapped as having one of the best restaurant designs for 2017, led by NYC design firm AvroKO, which was also involved in designing Napa’s now-shuttered Ninebark/Fagiani’s. The nomination for Single Thread was for restaurants under 75 seats. AvroKO was also nominated for the design of Momotaro in Chicago.
Single Thread opened in early December, featuring beautifully assembled, intensively seasonal farm-to-table dishes from Chef Kyle Connaughton. The restaurant was hailed as one of the most important openings of 2016, and the nearly $300 per person price tag has stoked the curiosity of foodies nationwide.
AvroKO explained the design:
The AvroKO team found its inspiration for the design of Single Thread in husband and wife team and owners, Kyle and Katina Connaughton. In understanding that a restaurant is not only a place to eat, but also a functioning studio for its craftsmen, AvroKO created a dining experience that is akin to spending an evening with Kyle and Katina in their personal workshop, where diners are given the opportunity to both observe the artistic process and enjoy its end product. Elements of the ‘studio’ are found throughout the dining room: silverware is stored in one of seven hand-numbered drawers that label which course it is used for; ceramic vessels found in various storage units appear to be decorative until the Chef fetches them for a specific course during the night; a glass terrarium serves as both a beautiful visual and a workspace for Katina to build nightly flower displays. Odes to the couple’s love for farming, gardening, and molecular gastronomy can also be found throughout the space. Woven patterns within the dining room screens reference DNA sequencing of common kitchen herbs like basil and shallots, while a rooftop fountain has a series of stepped recesses and grooves based on golden sections and naturally occurring scientific proportions which catch water and alter the flow.
Also named as James Beard Award finalists for 2017 in the Bay Area:
– Outstanding Chef: Christopher Kostow, The Restaurant at Meadwood, St. Helena; David Kinch, Manresa, Los Gatos
– Best New Restaurant: In Situ, Tartine Manufactory, both in SF
– Outstanding Baker: Belinda Leong and Michel Suas, B. Patisserie, SF
– Outstanding Bar Program: Bar Agricole, SF
– Outstanding Restaurant: Quince, SF
– Outstanding Service: Terra, St. Helena
– Outstanding Wine Program: Benu, SF
– Outstanding Wine, Spirits, or Beer Professional: Miljenko Grgich, Grgich Hills Estate, Rutherford
– Best Chef, West: Dominique Crenn, Atelier Crenn, SF; Corey Lee, Benu, SF
I’m sorry…I’ve been to countless restaurants just like this, and there is a direct correlation between how fancy the place looks and how mediocre the food will be. Looks mean absolutely nothing if the food isn’t stellar. And I’ve read enough reviews on this place to know it’s just another $300+ dollar meal where you will need to leave and hit up In N Out because you’re still starving. So tired of these kinds of places, “pretty” food the lacks in everything else. Been there, done that…no thanks.
This is a remarkable restaurant, not only in design, but food creativity and overall dining experience. I found our Single Thread dining experience to be among the best ever–and I didn’t even need an In N Out afterwards! I am happy we have this world-class restaurant in our neighborhood. Certainly not an everyday place, but one to visit at least once if you truly enjoy extraordinary dining. And if you do go, my bet is you will return.
I talked to somebody that had eaten there just the night before. They were absolutely not hungy.
The food and restaurant were described as amazing,surprising and good.
This isn’t an everyday place, even for the loud millionaire cowbody-shirt wearing new-to-Healdsburg crowd you’ll find at the “other” top restaurants; a good thing. I’d rather save up an extra $100 to eat at Single and avoid the rude yuppie loud Diva diners.
0.5
Eat at Luigi’s !
Someone needs to explain the mess that used to be the front door now a front entrance blocked by multiple planters. VERY poor design in my book. Nice in the inside, truly poor design on the outside.
I gotta disagree on the interior looking good. It is very reminiscent of a dated 70’s design aesthetic which can still be found in the basements and back rooms of many Midwestern homes from that era. I can only imagine that the kitchen here is drenched in avovado green and gold appliances. It’s dated, dark and depressing. Also the hyper HDR photography used here doesn’t help.
It makes sense once you go inside. The side door entry allows direct access to the stairs and a window into the kitchen (shown in the 2nd picture in the article) where they serve a drink when you first arrive , and prevents foot traffic and disruption through the dining area (at least that’s my guess… I’m not an expert).
Is the James Beard nominated Single Thread the same as the Not Paying Local Contractors Single Thread?