Single Thread - How Was It?

More on Single Thread (I didn't even scratch the surface on their story in this video): www.singlethreadfarms.com/
🙏Thank you for watching this video. I hope that you’ll keep up with the weekly videos I post on the channel, subscribe, and share your learnings with those that need to hear it. Your comments mean the world, so please take a second and say ‘Hey’ ;)
-
🤑 To learn more about courses, community and coaching for hospitality creators: www.joinrepertoire.com
Join Repertoire Pro Community: www.joinrepertoire.com/pro-me...
-
🔪Browse gear I've reviewed on the channel: geni.us/chefkit
📐Sharpening supplies: geni.us/sharpensupplies
🥄Small but mighty kitchen gear I recommend: geni.us/sbmkit
_
Find me:
💌→The Repertoire Newsletter: www.joinrepertoire.com/newsle...
🎙→Podcast: geni.us/repertoirepodcast
💻→Website (everything): geni.us/site
📸→Instagram (watch my stories/check my photos): geni.us/instag
🐦→Twitter (talk to me): geni.us/twit
📦→Kit(all the gear I probably used to shoot this video): geni.us/kitpage
▶️ →Share the channel with someone: geni.us/nFX4AaH
💙→Facebook: geni.us/faceb
👻→Snapchat (say hi): jkhan1
-
👥Sign up for one-on-one coaching with me: geni.us/coach
-
👋My name is Justin Khanna. I spent 8 years training at Michelin-starred and critically acclaimed restaurants like Per Se, Grace, The French Laundry, noma, Frantzen and Lysverket.
I host a weekly podcast called The Repertoire Podcast geni.us/repertoirepodcast where I curate chef/restaurant/fine dining news. There, I also interview knife makers, authors, food critics, chefs, bartenders, farmers, entrepreneurs and thought leaders to discover insights that can improve your life.
-
💌Send me mail:
Justin Khanna
212 Broadway E Unit 22725
Seattle, WA 98102 USA
__
Disclaimer: I earn commission income with qualifying purchases made through Amazon’s Affiliate program and other affiliate links in this description.

[@scottielew]

Never thought about bringing snacks for the team! We typically bring a bottle of wine but now we will add snacks when we do fine dining. Such a good tip!

[@jdgoodwin325]

Just made reservations to celebrate my wife's birthday in October. This is also a celebration for the both of us rebuilding and returning from the firestorm in 2017. Sooo looking forward to this. She deserves it, and then some.

[@justinkhanna]

You're so gonna enjoy it! John just went again last week and said it was even better than this documented meal 🤯

[@jdgoodwin325]

@@justinkhanna Any tips on a favorite whisky to bring for the staff?

[@ygdrana]

This is a really great series. Only suggestion is to add a short text of the name and description of the dishes. It's quite hard to understand when they have uncommon ingredients especially as english isn't my first language. Other than that, the cinematography, the editing, the content are all top notch. Hope your channel will continue to grow👍

[@justinkhanna]

Thanks so much!

[@joshuathompsonyt]

This place is on the bucket list and one of the places I'm looking to do my extern for CIA next year

[@themisfitchef31]

Single thread is definitely on my bucket list! If you get a chance, try out the new Frantzén. It’s absolutely outstanding.

[@alonidias]

Wow , this one looks the best I watched by now from your videos, have found your channel two weeks ago and watched so many lol

[@justinkhanna]

Thanks Rafael!

[@noelguzman5463]

I moved from Puerto Rico to San Francisco 2 years ago and haven't had the chance to go, but this video certainly created way more desperation to go and live the experience and possibly stage. I guess now that I took a job in St. Helena I'll have no excuse not to visit or stage.

[@joshuafoster1772]

I’m going to be traveling here from Seattle for my 30th birthday! Your video make this place look absolutely delicious! This will be my first 3 star experience!

[@justinkhanna]

Hope you enjoy it!

[@LivingwithoutAir912]

Californios! Would love to see what you think of their take on Mexican cuisine

[@MrMsal1984]

That looked super awesome and the price was not outrageous either.

[@andrewmecham5860]

Really enjoyed this video. Watching more of your videos now and just subscribed. I’m headed to Napa in September, was planning on eating at French Laundry but now I’m considering Single Thread instead. Ideally both, but if I can only do one what would you suggest?

[@justinkhanna]

Enjoy Andrew! I think TFL is a bit more of an institution in the area, but they both definitely have incredibly high execution with the farm element. If you enjoy more of a seasonal Japanese take on the ingredients, Single Thread. If you want more classic-French and modern-American executions, TFL. Honestly can't go wrong either way.

[@wouterwillems8662]

We need more 'A place called...'!

[@marcomariani8480]

Next time you’re in Italy try Piazza Duomo in Alba (Piedmont). You’ll find a place where Italian rural food and products interact with kaiseki almost zen principles. Very delicate 3starred cuisine and high in the 50best just for saying. Run by chef Enrico Crippa and his amazing team. Cheeers Loving the series this place called 😍

[@davidpaumann8507]

Amadors in Vienna (3 Michelin Stars)

[@SuWoopSparrow]

Do they split tips with the chefs?

[@nicholasjay3932]

How is cherry wood different than cherry blossom wood?

[@kidkasady1243]

Would love your thoughts on Manresa.

[@kidkasady1243]

@@justinkhanna lol we (chefs) are the only people who would say "only" two stars. 😂 what did you think of your meal?

[@buzzlightyear01758]

Would love to see you try Benu and also Audrey Sean brocks place

[@justinkhanna]

Both are WILDLY high on my list...Benu probs first

[@Karlapanini28192]

Wait a minute i worked with john over at bouchon bistro in youtnvile

[@iugradmark]

Looks beautiful but I am trying to understand your math for the night out. You paid $200 deposit which I assume was your "ticket" for dinner. A 30% tip would be $60, plus your share of the wine which was $58. When you said your share of the cost of wine, was it the cost of the wine or what did you pay for corkages for all those bottles? Also, looked like you also purchased some beer for one of the courses. I am curious how your bill turned out like it did as it just seems too low.

[@iugradmark]

@@justinkhanna Justin, thanks for the clarification. I just wanted your followers to understand that they would need a fair bit more $$ to have the dinner that you enjoyed. I am happy that they gave you discounts for your coverage and John's relationship but not something that the average diner could do. Loved the coverage and the food and place looks amazing.

[@iugradmark]

@Rick koontz I really appreciate the reviews but just wanted people to know that despite photographing the receipt for the evening, those were not typical prices for general public. I am totally fine with Chefs and friends getting discounts, but just felt people should plan accordingly for their visit to this amazing restaurant.

[@ElmerStamper]

@@iugradmark this was exactly my question after watching. I'm dining there next week for $330/person without wine. And planning to get the rare and reserve wine pairings for $500 - which I assume is also a per person cost. I'm planning to spend close to $2000 for dinner for two!

[@smokyo7855]

@@ElmerStamper how was it? In hindsight Would you go again? I’m contemplating this as anniversary in November 2022. Your thoughts appreciated

[@joshuapatrickmejos6465]

Justin, eat at Noma please!

[@dgraham031588]

JESUS

[@RataStuey]

That’s not as expensive as I thought it would be