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SingleThread’s Kyle and Katina Connaughton are the latest culinary giants in the US to commit to a 100% plant-based menu. Little Saint, a new, casual farm-forward destination in California's Sonoma Valley, is due to open later this summer.
The re-designed open-plan space, formerly the SHED, will house a full-service restaurant, operated by the Connaughtons’ management arm, Vertice Hospitality Group, with a lunch and dinner à la carte menu. There will also be a cafe and wine shop, and an event space hosting concerts, film screenings, talks and art, with creative input from designer Ken Fulk and Saint Joseph’s Arts Foundation.
The husband and wife team from three-Michelin-starred SingleThread recently moved to a new farm, making this new venture a great fit. “Little Saint presented a creative opportunity to compose a menu highlighting all the produce coming from our new 24-acre farm, as well as support and showcase the other incredible farms in our community,” said Kyle Connaughton. Little Saint Farm, a neighbouring 24-acre farm with a focus on sustainable practices, owned by philanthropists Jeff and Laurie Ubbens, will also supply produce for the menu.
The Michelin-starred meat-free movement is gathering momentum this month, with New York's Eleven Madison Park already having committed to a plant based menu. Who will follow next?
