SingleThread Inn – five rooms stacked above three Michelin stars

On a corner of North Street in downtown Healdsburg, chef Kyle Connaughton and his wife, farmer Katina Connaughton, run one of the only addresses anywhere that pairs a Three MICHELIN Star dining room with Three MICHELIN Keys for the rooms above it. In December 2016 the couple opened SingleThread, a 55-seat restaurant paired with five suites, built around a farm that still supplies vegetables, fruit, herbs, flowers and honey to the kitchen each morning. Two Michelin stars arrived in 2018, a third the year after. In 2024, when the Guide extended its hotel-rating system to the United States for the first time, eleven properties nationwide were named Three Keys at launch, and SingleThread Inn in Healdsburg was among them, a Relais & Châteaux property since 2017. The result is less a hotel attached to a restaurant than a single household: farm, kitchen, rooftop garden and five bedrooms all running on the same clock.

01The house

Kyle and Katina Connaughton were high school sweethearts in Los Angeles who later spent years living and working in Japan before settling in Sonoma County to build SingleThread. The dining room and inn were designed by the New York studio AvroKO, whose work here, led by designers Greg Bradshaw, Adam Farmerie, William Harris and Kristina O'Neal, won the James Beard Foundation's Restaurant Design award in 2017. The design reads like a chef's workshop rather than a stage set: cutlery is kept in hand-numbered drawers assigned to specific courses, ceramic vessels that look purely decorative are in fact fetched down for single dishes, and a glass terrarium doubles as Katina's nightly flower-arranging bench.

The property sits at 131 North Street, a quiet corner building with an entrance so understated that first-time visitors sometimes walk past it. Inside, five rooms occupy the second floor above a 55-seat restaurant, and the whole operation has belonged to Relais & Châteaux since 2017.

02Rooms and suites

There are only five rooms, tucked above the restaurant on the second floor. Standard Guest Rooms run 450 to 500 square feet, with 14-foot ceilings, redwood beams and exposed brick left over from the original building; one is ADA-accessible. The Master Suite takes the building's corner at 700 square feet, with an open-plan living room, bedroom, kitchenette and its own private balcony over downtown Healdsburg, plus 14-foot ceilings, a gas fireplace and a wood-beamed ceiling. Bathrooms throughout have soaking tubs, walk-in rain showers, heated floors, Japanese Toto toilets and Sumbody and Botnia bath products.

Insider tip

Book the inn up to three months ahead; dinner is guaranteed for overnight guests.

Every room comes with a kitchenette fitted with Ratio coffee machines and a Cuzen matcha maker, plus a stocked minibar of local sodas, beer and housemade sweets. A full breakfast for two is included each morning, served as either a Sonoma plate of roasted tomato tartlet and squash-blossom omelette, or a Japanese spread of cedar-roasted salmon, dashimaki tamago and donabe rice. Guests staying two nights or longer can also order a family-style Donabe hot pot dinner in the room instead of a restaurant table — a Wagyu shabu-shabu, a Hokkaido-style seafood miso pot, or a vegetable and housemade tofu version, served with canapés, rice and a seasonal dessert.

03Where to eat

SingleThread earned two MICHELIN Stars in 2018 and a third the following year, and the restaurant remains one of only a handful in the country to hold both Three Stars and a MICHELIN Green Star for sustainability. The Kaiseki-inspired tasting menu, ten or eleven courses depending on the season, is built almost entirely around produce from the Connaughtons' own farm and is adjusted to each table's preferences rather than fixed in advance.

The Japanese concept of omotenashi, a hospitality in which every need is anticipated before it is voiced, runs through the service as much as the plates. Katina, whom Kyle has called the heart of the operation, works as both farmer and floral designer, building the nightly table arrangements from whatever the fields and greenhouse have produced that day.

04The rooftop

Above the dining room is a working rooftop garden of herb beds, fruit trees and a small greenhouse used each summer to dry seaweed for the kitchen. It functions as the house's bar and terrace in one: inn guests have open access to linger there with coffee or an evening drink, while restaurant diners can reserve up to thirty minutes on the roof for an aperitif before their table is ready. Firepits, heat lamps and low couches make it a place to watch the sun go down over the Healdsburg rooftops before the meal even starts.

05The farm

The project began in 2014, when Kyle and Katina Connaughton bought a five-acre plot in Sonoma County to grow the produce for the restaurant and inn they planned to open in town. It has since grown into a 24-acre farm in the historic Dry Creek Valley, supplying vegetables, fruit, herbs, cut flowers and honey directly to the kitchen, alongside beehives and an orchard. The farm underpins SingleThread's standing as one of the country's few restaurants to hold a MICHELIN Green Star for its sustainable sourcing, alongside its Three Stars.

06The neighbourhood

Healdsburg is a small town of under five square miles sitting at the point where three of Sonoma's wine-growing areas meet — the Dry Creek and Alexander Valleys and the Russian River. It has become one of the most Michelin-dense towns in the country: a short walk from SingleThread, Troubadour Bread & Bistro, opened by two SingleThread alumni, earned its own first Michelin star in 2026, running as a daytime bakery and coffee bar before turning into an evening bistro.

SingleThread's own farm lies just outside town in Dry Creek Valley, giving guests who book farm tours or wine drives a reason to head out past the vineyards before returning for dinner.

07Making the most of a stay

Inn bookings open up to three months ahead and run Monday to Sunday; dinner at the restaurant is guaranteed for anyone staying the night, which matters given that public tables are released online only on the first of each month. Guests also have use of a complimentary electric Audi e-tron for exploring Dry Creek Valley, and the house concierge builds personalised itineraries around hiking, cycling and the surrounding wine country.

For a weekend. For a lifetime.