Every year, the list for the World’s Best Restaurants is released, providing a snapshot of some of the best destinations for culinary experiences, as well as being a barometer for global food trends.
Along with the Top 50 restaurants, special awards are presented to chefs and restaurants who have excelled in their field. Here is the One To Watch award winner.
This award, sponsored by Miele, is given to a restaurant, not a chef, that is found in the 51-100 restaurant list instead of the main 50 Best Restaurants list. It’s awarded to an establishment that is making an impact on the gastronomic scene and has the potential to rise into The World’s 50 Best Restaurants list.
The winner this year is SingleThread in California, a farm restaurant in Healdsburg run by husband-and-wife team, chef Kyle and farmer Katina Connaughton.
Founded in December 2016, SingleThread has a restaurant, inn and farm built with the ethos of Japanese omotenashi (the spirit of selfless hospitality) in mind. It melds Eastern philosophy and culture to the farmto-table concept.
Kyle says: “We are honoured to be named this year’s winner of the Miele One To Watch Award and thankful to everyone who recognised us for visiting throughout our first year. It’s an incredible testament to the dedication of our hard-working and thoughtful team. We are so proud to bring this recognition to Sonoma Wine Country and to continue to share what we love about this beautiful place with our guests.”
In the elegant 52-seat dining room, inspiration from Japan is also taken, with design elements combining handcrafted screens for optimum intimacy with dark wood panels and overhead linen lanterns. The Nagatani Family of Iga, Japan — who are eighth-generation master potters — produce all of the ‘donabe’ (earthenware pots) in the kitchen and on display at SingleThread, as well as many of its dishware pieces, vases and serving vessels.
SingleThread’s philosophy embraces 72 micro-seasons, which sees the restaurant cooking and serving only the ripest foods at specific moments in the year. Kyle and Katina serve 11 courses of sustainably produced dishes, more than 70 per cent of which are produced at their farm, such as seasonal vegetables, fruit, herbs, flowers, honey, eggs and olive oil.
They also pride themselves on working with designers, artisans, craftsmen and women who help make up the SingleThread experience.
For those wanting the ultimate gastronomic getaway, tucked away on the second floor of the restaurant are five thoughtfully appointed guest rooms, including a 700 square foot suite, which has a timeless and luxurious feel.
Room rates are inclusive of a multi-course breakfast for two, high-speed Wi-Fi and in-room amenities prepared by the restaurant.
Main Image by © Garrett Rowland