SingleThread

A hyper-seasonal, hyper-local experience for the senses, by husband-wife / Chef-Farmer power duo Kyle & Katina Connaughton. Rooted in Japanese techniques. Three Michelin stars.

A beautiful union of hospitality, food, and farm in a stunning setting. If you’ve got the means, time, and a reservation, this is a no-brainer. The cuisine is meticulously crafted straight from SingleThread’s own 24-acre regenerative farm nearby and is an intricate dance and showcase across 10+ courses ($425+). One single claypot dish might include buttery black cod with more than ten different vegetables from the farm. Allow at least 2.5 hours for the experience. The farm supplies an impressive array of specialty vegetables, fruit, herbs, flowers, honey, eggs, and olive oil to the kitchen.

Bonus if you snag one of the five guestrooms at the Inn and experience the multi-course breakfast. The Inn books up to three months in advance, and dinner reservations open the first of each month for the following month. Reserve online. Plant-based, vegetarian, and pescatarian options available.

From SF Chronicle: “The iconic first course is a sculptural platter of small plates — raw oysters, sashimi, caviar panna cotta and more — arranged around dewy leaves and sprouts from the farm. Other courses may include silken house-made tofu ladled out with a mushroom tea, and ice cream made of walnut miso served with earthy hojicha cake and a drizzle of nocino.”