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Sitting on 24 acres of farmland in Sonoma Valley, this farm-to-table restaurant won the prestigious award, “North America’s 50 Best Restaurants.”
Nestled in the lush landscape of California’s Sonoma Valley, Single Thread is a culinary experience built on a single idea- offer an exceptional gastronomic experience while also prioritizing biodiversity and responsible land stewardship. The result is a farm to table restaurant that sources 70% of its produce from its farm just a few kilometers away. This year, its efforts to mix sustainability with culinary delights have earned it a spot on the inaugural North America’s 50 Best Restaurants and the World’s 50 Best Restaurants lists.
“Both the exquisite tasting menu of kaiseki-style dining and the restaurant’s five-bedroom boutique hotel operate based on the concept of omotenashi, namely going above and beyond to anticipate guests’ needs.”
Backed by S.Pellegrino & Acqua Panna, 2025 is the first time The World’s 50 Best Restaurants zoomed in on North America. Winning ‘Best Sustainable Restaurant’, Single Thread was honored for demonstrating how fine dining can reduce waste and support local, regenerative farming. Votes are cast by 300 members of a The Academy, an anonymous group of industry leaders- chefs, journalists, and restauranteurs- based within North America.
Key Sustainability Practices from Award-Winning Restaurants
Chef Kyle Connaughton announced a new recipe collaboration with Oakland, California-based Cuzen Matcha, known for their high-quality, freshly ground matcha.
Led by husband and wife team Kyle, the chef, and Katina Connaughton, the farmer, Single Thread came in at No. 8 on the North America list. The Japanese-inspired restaurant is also a three-Michelin star destination that draws inspiration from the couple’s time living and working in Japan for years, to delight guests with a 10 course tasting menu ripe with local produce from the farm.
The menu is notorious for offering fruits and vegetables rarely seen outside of Japan- all grown on the 24-acre farm close to the restaurant. The farm is fueled by sustainable concepts- biodiversity and responsible farming practices to ensure that the soil remains fertile, nutrient-dense, and chefs remain inspired by the 100s of varieties of heirloom produce grown throughout the changing seasons.
Composting is a common way kitchens cut out waste and nourish the land. Instead of succumbing to waste, food scraps decompose in the soil naturally to. Single Thread turns peels and ends into nutrient-dense soil. The kitchen also recycles and responsibly uses water to reduce waste. Energy efficiency is another way the restaurant meets sustainability requirements. And products seen throughout the establishment are carefully chosen by artisans for their dedication to craft and forgoing single-use plastic and chemicals for natural and organic ingredients and materials.