The restaurant’s name refers to the humble onion, the one constant in an ever-changing array of ingredients— the majority of which are grown on the SingleThread farm—used to compose its exquisite, ultra-local, micro-seasonal tasting menus.
The guiding philosophy behind SingleThread is rooted in Japanese principles of cooking and hospitality such as kaiseki and omotanashi, concepts absorbed by the chef during the years he spent working in high-level Japanese restaurants both in Los Angeles and in Japan, and complemented by his experience at The Fat Duck in Bray, England. It was here, says Connaughton, that he learned about creating the ultimate dining experience using more than food and service, but involving “sight and sound and context and nostalgia and storytelling.”
This holistic approach is reflected in subtle lighting and sound programs that adapt to the energy in the room and contribute to personalizing the dining experience. The absence of visible technology (computer screens, headsets and phones, for example) helps to further consolidate the natural, intimate atmosphere.
California born and bred, Kyle Connaughton began his culinary career in a series of LA restaurants including Spago Beverly Hills, The Dining Room at the Ritz Carlton, Lucques, Hama Sushi and A.O.C. Some of the most formative experiences in his professional journey, however, happened overseas. In Japan he worked for several years with celebrated French chef Michel Bras, then in the UK, he was Head of Research and Development for The Fat Duck Experimental Kitchen, working closely with multi-sensory cooking pioneer Hester Blumenthal.
Connaughton and his wife’s dream of opening a farm-to-table may have been many years in the making, but after they opened SingleThread in 2016, success came quickly. By 2018, it had earned two Michelin stars, the third coming the following year. By 2023 the husband-and-wife duo were included Robb Report’s list of the 50 Most Influential People in American Fine Dining.
SingleThread has been on The World’s 50 Best Restaurants list since 2021. In French publication La Liste’s Best Restaurants in the World list, it has taken second place among US restaurants, while tying for second place in the worldwide list. The restaurant also boasts a four-star review in the San Francisco Chronicle, while the SingleThread Inn took second place in the Global Tastemakers list of the best hotels for food and drink and earned Three Keys from Michelin.
This farm-driven, local produce-focused restaurant has also received recognition for its commitment to sustainable practices, in the form of an Ethical Sustainability Award from La Liste and a Michelin Green Star.
