The lineup at the upcoming Single Thread Farm Restaurant in Healdsburg just keeps getting more extraordinary. Chef Kyle Connaughton and his wife/head farmer Katina have added restaurant heavyweights David Sisler, Evan Hufford and Matthew Siciliano to their team.
Sisler is the former general manager of San Francisco’s Michelin-starred Saison. Sommelier Evan Hufford also is a Saison alum and has worked at Michael Mina in San Francisco and Joë l Robuchon in Las Vegas. Siciliano will lead the pastry program, working with Connaughton and chef de cuisine Aaron Koseba. Koseba, most recently from Aubergine restaurant at L’Auberge Carmel, was tapped in early 2016.
If you’ve been sleeping through all the excitement about this Healdsburg restaurant on the horizon (called the most important opening of 2016 by Eater), the plan is for a 54-seat fine dining restaurant with a “bespoke hospitality experience” in the center of Sonoma Wine Country. Eleven-course meals will be created around of-the-moment seasonal ingredients, including items from the rooftop garden, greenhouse and Healdsburg farm, and will include wine pairings and tours of the garden and greenhouse. Five luxury hotel suites also will be included in the Single Thread building, designed by the New York firm AvroKO.
The restaurant will issue tickets for each evening’s dinner, with a limited number of seats and an expected tab of $225 per person. This high profile undertaking won’t be for every wallet but it is aimed at diners looking for a one-of-a-kind luxury experience. Leading up to Single Thread’s early summer opening, Connaughton and his team will be guest chefs at several dinners, including a series with Dominique Crenn of Atelier Crenn on April 12 and 13. Each meal will cost nearly $400 per person and will include a multi-course menu featuring live sea urchin, gin-smoked steelhead and a dessert tasting co-created by Siciliano.
P .S. Reservations for the restaurant’s opening go online in the coming weeks through the Tock, an online reservation site.