Enclos

Wow! This was an absolutely incredible experience and the highlight of my Sonoma trip! Every single dish was a work of art and full of flavor. The whole experience was so much fun between the cool table-side presentations, fun service team, gorgeous restaurant, and world class food. The gougère was quite the opening bite and really set the tone for this amazing meal. The lobster tart was perfection and definitely one of my favorites of the night. The fermented rutabaga bread pudding was unlike anything i've had before. The spot prawns were so soft, they literally melted in my mouth. The clam chowder custard was such a fun elevated take on a classic dish, it was one of my groups favorites. But the star of the show was definitely their 60 day dry aged bluefin tuna course, it blew my mind and was one of my favorites dishes of all time. I was so sad when i finished my bowl. Another highlight of the meal was their lamb, it didn't taste gamey at all. The smoked lamb rib on the side was jaw dropping and i'll be thinking about it for a while. The service was wonderful, not stuffy at all, yet still very professional and high level. By the end of the night i was stuffed, so don't worry about leaving hungry. Enclos is such a special place and i'll be thinking about this meal for a long time.

What a magical and delicious experience. The service was impeccable , but warm. Each course was perfectly crafted and a visual delight. The Sommelier was the perfect captain to guide our journey of pairing wines to food. The women on the waitstaff were fantastic, very professional , but actually felt cared for . My companions had food allergies and those were addressed with true clinical concern . Wishes the best success for this new venue

Really enjoyed how Enclos showcased their local and seasonal ingredients over the duration of their 10-course menu. Many of the ingredients were grow just 3 miles west of the restaurant. The restaurant is in a historic home that’s undergone sophisticated renovation featuring an open kitchen. Between the ambiance and the service, I felt welcomed into the Enclos experience. Wine pairing is recommended.

This was an outstanding meal. Delicious food (some of the best dishes I’ve had in recent memory), tasty and thoughtful wine pairing, lovely presentation and space, gracious and knowledgeable staff. We had so much fun. This place has some heavy hitters running the show and will undoubtedly earn a star sooner than later. Right now it feels like an open secret—get there as soon as you can!

Sublime. Incredible. Life-changing. Book it. That's all you need to know :). More context and detail: My fiancé and I drove from L.A. to dine here, and it was so worth the trip. We enjoyed a ten-course tasting menu + supplemental amuse-bouche bites that was customized to our dietary considerations. My partner also enjoyed the wine pairing menu with his meal and sang its praises. Each dish was a work of art and a flavor, texture, sensory experience; there were often surprises tucked keenly away within the layers of particular dishes producing little jolts of delight when we unearthed them. By the end of our dinner, I had collected a list of items that I want at our wedding. That night, I dreamt of the brioche w/ seaweed butter, the black cod, sorrel ice cream, the gougere, and the kuri squash dessert in its totality. I've never seen a lobster tail that size before. Each dish filled me with such joy as I savored it and then deep sadness when it ended and I practically licked the plate clean (No, I didn't actually do this, but you get the point!). The service was unlike any I've ever experienced. All the staff -- host, servers, sommelier, chefs were extremely professional, experts at their crafts, and so friendly and thoughtful. We were extremely well-cared for while at the same time having our privacy respected to feast at our leisure. And did we ever; we enjoyed every single morsel and never once felt pressed or rushed during our three-hour experience. The ambiance is quality -- elegance without pretense and elevated coziness. Everything is as locally sourced as possible. Even the furnishings were mesmerizing. We talked on end about our wood table, the panels on the walls, the shape of the candle holders, the water pitcher, the stunning kitchen, the sofa booth and plush pillows I situated myself on and between to enjoy our meal, etc. As my partner observed, I was luxuriating. Our host, Larry, had a custom welcome note card awaiting us on our table with a hand drawn winter cottage. What a special keepsake, as are our printed menus. We are tremendously grateful to the Enclos Team for a euphoric evening. I dream of returning!

I had the pleasure of dining at Enclos on Friday night. Full disclosure, we did get the meal comped because of my friend, however we paid for all of the alcohol. There is so much good to say about this restaurant, I will try and organize my thoughts. FOOD We went with the 10 course meal, and all of the photos are actual photos from the meal. 10 course meal sounds like a lot, but each "meal is about 2 to 3 bites, so it's manageable. What to say about the food. There are definitely flavors and combinations I have never tried before, but I ended up absolutely loving. Have you ever had fried lichen before? Perhaps venison served on elk antlers? Maybe 60 day aged tuna belly is more your liking. Here's another disclosure, I generally don't like fish. Half of the menu items were fish. I think I like fish now 🤭😲😀 If you opt for the 10 course meal, here are my top 3: 1. Masami Ranch Wagyu. I am definitely a carnivore, and I like meat. I like trying different kinds of beef, exotic meats, Wagyu is always in my top five. But it's not just the beef, it's the plating, it's the coordinating side dishes, this dish has it all. 2. 60 day tuna. I know, I don't like fish, but this made my top three. Seriously good, mixed with the warm Japanese rice, succulents, and passionfruit to brighten it up. Seriously not to be missed. 3. Gougere, orange blossom, and pine. It was kind of like a warm hug. It was one bite, and it had a little flower with pine extract on the top of it. It was a great way to start off the meal, and definitely set the tone for the outstanding tastes to come. DRINK We had a combination of wine, champagne, and sake. I don't remember the exact labels we had, but do yourself a favor and let the sommelier choose. I found their sake menu to be exquisite. I lived in Japan for six years, and I grew to enjoy different kinds of sake. It's tough to find the different variations, and even tougher to find someone (the sommelier) who knows how to pair the different variations with food. For you beer lovers, they have three types of beer. Don't let that dissuade you. They have a Belgian cherry Lambic, an American IPA, and a Bavarian Pilsner. All very highly rated. To me it speaks volumes when a restaurant chooses to have a very selective beer menu, especially when the beers are so highly rated. SERVICE Of course the service is going to be outstanding. But it's still bears mentioning. Sometimes one of the problems with high-end restaurants is that it can be a little inaccessible. If you were coming out to this restaurant, you were going to spend some money, you just need to accept that. But sometimes people want to save up for a special night and come out to places like this. Other places I've been tend to be inaccessible to people who aren't used to this type of dining. Not Enclos. One of the things that set their service apart was their warmth. Yes, everybody was very professional, very courteous, everything you'd expect from this level of restaurant. But we were able to have conversations, and bantered a little bit with the staff. They learned a little bit about us, we learned a little bit about them, and it really turns it into a dining experience, not a dining transaction. ATMOSPHERE The atmosphere is everything you'd expect from this level of restaurant. I'd like to mention a few of the things that stuck out to me that I thought were really unique. The steak knives we used were handmade/forged from a local blacksmith. I have a passing fancy with forging, so I spent several minutes examining the blades and was impressed with how well they were made. The staff and informed us that the knife makers have dined in the restaurant a few times. I mean how cool is that? The jungle patio when you walk in is definitely an experience. Take note of the heavy curtain when you walk through. That thing does a great job of blocking sound from the road. Once that curtain shuts, you're in a different world. Overall, 10 out of 10, five stars, definitely an experience to be treasured

Tried to get into French Laundry… but turns out, Plan B was actually Plan A+! Enclos in Sonoma has only been open 6 months and served us the best meal of our lives. No question it’s Michelin-level food, top-tier service, and ambiance so good we are trying to get in one more time before heading home. Food, service, ambiance are one thing. But ask any of the servers a question about the meal preparation, and they have a breadth of knowledge about what goes into making every single dish. The stemware? We literally ordered it for home. Top top notch! Run, don’t walk. Congratulations Chef Brian and team. You’re doing one hell of a job!

We were a group of 6 and it was unanimous we will all return! The 10+ courses from preparation, presentation, flavors and creative use of ingredients delighted our palates; all team members were engaging and elevated the overall experience; the ambiance and decor are modern yet cozy, plus the acoustics are that you can hear one another; and, the attention to details truly make Enclos an overall wonderful experience. We read all the media/press and reviews beforehand and had high expectations: the team at Enclos surpassed them.

John Stafford

Amazing experience, the plating, the sensory flavors, the service is outstanding. Those that appreciate fine dining that innovates and pushes the boundaries of creativity in food will appreciate the amazing foods of California. Not sharing all the pictures because being surprised and seeing it first hand adds to the experience. Thank you all at Enclos for the energy and love you have put into your craft and art.

Kae Yen W

Enclos does all the fine dining things right, but it also brings a lot of new thinking and surprises to the table that really sets it apart. Every course was delicious and a little unusual. The presentation had a lot of wow moments, and service was perfect without being stuffy. We did the standard and elevated wine pairings. To be honest I thought the standard pairing was a lot better and made more sense with the food. The elevated pairing, while showcasing some hard-to-find wines, all sort of skewed towards very tertiary and aged flavors that didn’t always work with the food. I’d go back in a heartbeat. One of the best fine dining experiences I’ve had in a long time.

Vivian “Vivventure” Wayfarer

An amazing gem—truly a contender for a Michelin star. The hospitality stood out right away: the team prepared a personalized card for our visit and even allowed us to split a wine flight, with several thoughtfully curated options available. The decor of the place itself was cozy - it felt like you were walking through rooms of a house with beautiful furnishings in each. Loved the wood we sat on and its quality. The main dining area had a great view into a massive kitchen that definitely meant serious business. The meal itself was outstanding and remarkably filling, with what felt like nearly 20 courses. Highlights for me were the venison, beautifully presented on a deer antler, and the quail, cooked to absolute perfection. Dessert was another delightful surprise, with multiple courses to end the evening, including one paired with fresh honeycomb. Each dish showcased not only exceptional flavor but also creative and memorable presentation. My only regret was not arriving early enough to try their famous fried chicken at the bar, which requires a separate reservation. Definitely something I’ll come back for next time.

XY S

Pretty dishes and great tastes. Delicate design. Excellent food material selection. I especially love the desert options :) not too sweet at all. Will come back again.

Karisa Blasco

Dinner at Enclos was phenomenal. The progression from small bites (the gougeres 🤤), to seafood (clam chowder chawanmushi!!), to savory (dehydrated carrot with the beef 💕), to desserts (tiny honey ice cream cones) was amazing. Service was great. Space is nice, especially the garden lounge.

Jeff D

Truly exceptional. Food was inspired and delicious. Creative without being pretentious, and perfectly portioned. Service was great, without being cloying or obsequious. Love their connection to the farm, and their access to a plethora of fresh ingredients showed. Wine pairing was also very well done, and I was happy that every course was thoughtfully paired with a unique wine. And learned about a new wine Stone Edge, which was also fabulous. Have had a hard time finding it for purchase through, likely a testament to it’s quality. Would definitely recommend and they certainly earned their recent 2nd Michelin star.

Debby

Delicious and beautiful restaurant. I loved how open the kitchen is. Every bite was amazing, delicious flavours. Incredible desserts. The white wine was the best white I’ve had. Super nice servers. Great experience.

James Macho

My wife and I had the pleasure of dining at Enclos recently and we were blown away by the entire experience. Service: impeccable from the moment you walk up to the entry. Throughout the dinner the wait staff is attentive and constantly checking in. Also enjoyed the custom card drawn by Larry. Ambiance: the dining room is amazing with every detail thought through. We sat in the window area and had a great view of the kitchen as well as the dining room. Food: The food was the highlight with 10 varied courses that were each incredible. My highlights were the clam “chowder” as well as the Duck course which had some of the best flavors I’ve ever seen. Dessert was also fantastic with the after dinner bites being a nice surprise. Wine: Ian recommended the wine pairing, which was fantastic. He also introduced us to a few wines that we hadn’t tried before and have now been added to our list. Overall: 5 stars and an incredible experience that will keep us coming back!

Katelyn

Wow! This was an absolutely incredible experience and the highlight of my Sonoma trip! Every single dish was a work of art and full of flavor. The whole experience was so much fun between the cool table-side presentations, fun service team, gorgeous restaurant, and world class food. The gougère was quite the opening bite and really set the tone for this amazing meal. The lobster tart was perfection and definitely one of my favorites of the night. The fermented rutabaga bread pudding was unlike anything i've had before. The spot prawns were so soft, they literally melted in my mouth. The clam chowder custard was such a fun elevated take on a classic dish, it was one of my groups favorites. But the star of the show was definitely their 60 day dry aged bluefin tuna course, it blew my mind and was one of my favorites dishes of all time. I was so sad when i finished my bowl. Another highlight of the meal was their lamb, it didn't taste gamey at all. The smoked lamb rib on the side was jaw dropping and i'll be thinking about it for a while. The service was wonderful, not stuffy at all, yet still very professional and high level. By the end of the night i was stuffed, so don't worry about leaving hungry. Enclos is such a special place and i'll be thinking about this meal for a long time.

Mike Pinkowish

Really enjoyed how Enclos showcased their local and seasonal ingredients over the duration of their 10-course menu. Many of the ingredients were grow just 3 miles west of the restaurant. The restaurant is in a historic home that’s undergone sophisticated renovation featuring an open kitchen. Between the ambiance and the service, I felt welcomed into the Enclos experience. Wine pairing is recommended.

Carol Vergano

What a magical and delicious experience. The service was impeccable , but warm. Each course was perfectly crafted and a visual delight. The Sommelier was the perfect captain to guide our journey of pairing wines to food. The women on the waitstaff were fantastic, very professional , but actually felt cared for . My companions had food allergies and those were addressed with true clinical concern . Wishes the best success for this new venue

Katie Barzee

Sublime. Incredible. Life-changing. Book it. That's all you need to know :). More context and detail: My fiancé and I drove from L.A. to dine here, and it was so worth the trip. We enjoyed a ten-course tasting menu + supplemental amuse-bouche bites that was customized to our dietary considerations. My partner also enjoyed the wine pairing menu with his meal and sang its praises. Each dish was a work of art and a flavor, texture, sensory experience; there were often surprises tucked keenly away within the layers of particular dishes producing little jolts of delight when we unearthed them. By the end of our dinner, I had collected a list of items that I want at our wedding. That night, I dreamt of the brioche w/ seaweed butter, the black cod, sorrel ice cream, the gougere, and the kuri squash dessert in its totality. I've never seen a lobster tail that size before. Each dish filled me with such joy as I savored it and then deep sadness when it ended and I practically licked the plate clean (No, I didn't actually do this, but you get the point!). The service was unlike any I've ever experienced. All the staff -- host, servers, sommelier, chefs were extremely professional, experts at their crafts, and so friendly and thoughtful. We were extremely well-cared for while at the same time having our privacy respected to feast at our leisure. And did we ever; we enjoyed every single morsel and never once felt pressed or rushed during our three-hour experience. The ambiance is quality -- elegance without pretense and elevated coziness. Everything is as locally sourced as possible. Even the furnishings were mesmerizing. We talked on end about our wood table, the panels on the walls, the shape of the candle holders, the water pitcher, the stunning kitchen, the sofa booth and plush pillows I situated myself on and between to enjoy our meal, etc. As my partner observed, I was luxuriating. Our host, Larry, had a custom welcome note card awaiting us on our table with a hand drawn winter cottage. What a special keepsake, as are our printed menus. We are tremendously grateful to the Enclos Team for a euphoric evening. I dream of returning!

Paul Carey

I had the pleasure of dining at Enclos on Friday night. Full disclosure, we did get the meal comped because of my friend, however we paid for all of the alcohol. There is so much good to say about this restaurant, I will try and organize my thoughts. FOOD We went with the 10 course meal, and all of the photos are actual photos from the meal. 10 course meal sounds like a lot, but each "meal is about 2 to 3 bites, so it's manageable. What to say about the food. There are definitely flavors and combinations I have never tried before, but I ended up absolutely loving. Have you ever had fried lichen before? Perhaps venison served on elk antlers? Maybe 60 day aged tuna belly is more your liking. Here's another disclosure, I generally don't like fish. Half of the menu items were fish. I think I like fish now 🤭😲😀 If you opt for the 10 course meal, here are my top 3: 1. Masami Ranch Wagyu. I am definitely a carnivore, and I like meat. I like trying different kinds of beef, exotic meats, Wagyu is always in my top five. But it's not just the beef, it's the plating, it's the coordinating side dishes, this dish has it all. 2. 60 day tuna. I know, I don't like fish, but this made my top three. Seriously good, mixed with the warm Japanese rice, succulents, and passionfruit to brighten it up. Seriously not to be missed. 3. Gougere, orange blossom, and pine. It was kind of like a warm hug. It was one bite, and it had a little flower with pine extract on the top of it. It was a great way to start off the meal, and definitely set the tone for the outstanding tastes to come. DRINK We had a combination of wine, champagne, and sake. I don't remember the exact labels we had, but do yourself a favor and let the sommelier choose. I found their sake menu to be exquisite. I lived in Japan for six years, and I grew to enjoy different kinds of sake. It's tough to find the different variations, and even tougher to find someone (the sommelier) who knows how to pair the different variations with food. For you beer lovers, they have three types of beer. Don't let that dissuade you. They have a Belgian cherry Lambic, an American IPA, and a Bavarian Pilsner. All very highly rated. To me it speaks volumes when a restaurant chooses to have a very selective beer menu, especially when the beers are so highly rated. SERVICE Of course the service is going to be outstanding. But it's still bears mentioning. Sometimes one of the problems with high-end restaurants is that it can be a little inaccessible. If you were coming out to this restaurant, you were going to spend some money, you just need to accept that. But sometimes people want to save up for a special night and come out to places like this. Other places I've been tend to be inaccessible to people who aren't used to this type of dining. Not Enclos. One of the things that set their service apart was their warmth. Yes, everybody was very professional, very courteous, everything you'd expect from this level of restaurant. But we were able to have conversations, and bantered a little bit with the staff. They learned a little bit about us, we learned a little bit about them, and it really turns it into a dining experience, not a dining transaction. ATMOSPHERE The atmosphere is everything you'd expect from this level of restaurant. I'd like to mention a few of the things that stuck out to me that I thought were really unique. The steak knives we used were handmade/forged from a local blacksmith. I have a passing fancy with forging, so I spent several minutes examining the blades and was impressed with how well they were made. The staff and informed us that the knife makers have dined in the restaurant a few times. I mean how cool is that? The jungle patio when you walk in is definitely an experience. Take note of the heavy curtain when you walk through. That thing does a great job of blocking sound from the road. Once that curtain shuts, you're in a different world. Overall, 10 out of 10, five stars, definitely an experience to be treasured

Lisa Milroy

Tried to get into French Laundry… but turns out, Plan B was actually Plan A+! Enclos in Sonoma has only been open 6 months and served us the best meal of our lives. No question it’s Michelin-level food, top-tier service, and ambiance so good we are trying to get in one more time before heading home. Food, service, ambiance are one thing. But ask any of the servers a question about the meal preparation, and they have a breadth of knowledge about what goes into making every single dish. The stemware? We literally ordered it for home. Top top notch! Run, don’t walk. Congratulations Chef Brian and team. You’re doing one hell of a job!

Morgan Spencer

This was an outstanding meal. Delicious food (some of the best dishes I’ve had in recent memory), tasty and thoughtful wine pairing, lovely presentation and space, gracious and knowledgeable staff. We had so much fun. This place has some heavy hitters running the show and will undoubtedly earn a star sooner than later. Right now it feels like an open secret—get there as soon as you can!

Mimi McMahon

An absolutely magical experience. From the thoughtful, innovative and simply delicious dishes from Chef Limoges and his talented team, to the incredible wine list, to the brilliant location right on the Sonoma Square, to the highest-of-tiers hospitality team — Enclos is sure to have all the well-deserved acclaim. Enclos is fantastic news to all fine-dining fanatics in Sonoma and beyond. Recommend in the strongest of terms, and already plotting our return. 10 stars. Thank you, Enclos.

Angie Graf

We were a group of 6 and it was unanimous we will all return! The 10+ courses from preparation, presentation, flavors and creative use of ingredients delighted our palates; all team members were engaging and elevated the overall experience; the ambiance and decor are modern yet cozy, plus the acoustics are that you can hear one another; and, the attention to details truly make Enclos an overall wonderful experience. We read all the media/press and reviews beforehand and had high expectations: the team at Enclos surpassed them.

From the moment we arrived at Enclos in Sonoma, the evening felt less like dinner and more like an unfolding work of art. Under Chef Brian Limoges’s, every course was a tribute—to Sonoma’s terroir, to the sea, to the forest—and to exquisite technique. We were guided through a tasting menu that transcends expectations. We really liked the clam-chowder chawanmushi, which captures that comforting New England classic in a silk-smooth custard and caviar. The venison tartare served in a smoked-oat shell, set upon an antler and crowned with fried lichen, was beautiful and very tasty. The 60-day dry-aged tuna belly brought to the table as a display initially with Koshihikari rice and passionfruit sabayon stood out as a masterpiece and the flavors were incredible. But what truly made the night memorable was the service—impeccably polished, warm, attentive. A special thank you to Rhett, Dylan, Larry, Melissa, Austin, and Holin. Their careful timing, their gracious explanations of each dish, their ability to anticipate without intruding—these are what turn great food into an amazing evening.

Our daughters discovered this amazing restaurant in the heart of Sonoma and surprised us with a gift certificate. The entire dining experience was outstanding—from the menu and food presentation to the welcoming staff. We truly enjoyed the thoughtfully balanced menu selections, carefully crafted by the chef. Every dish gave us the chance to taste the very best, making it an uplifting and memorable evening. Beyond the food, the service made the experience even more special. Our waiter, Rebecca, was wonderful—so knowledgeable, attentive, and warm. Her experience in the industry really shone through and elevated our evening. We also appreciated the excellent support from the concierge, Hollin, who was equally delightful. My husband and I left feeling grateful and look forward to coming back again soon.

Ty Durekas

From the moment we arrived at Enclos in Sonoma, the evening felt less like dinner and more like an unfolding work of art. Under Chef Brian Limoges’s, every course was a tribute—to Sonoma’s terroir, to the sea, to the forest—and to exquisite technique. We were guided through a tasting menu that transcends expectations. We really liked the clam-chowder chawanmushi, which captures that comforting New England classic in a silk-smooth custard and caviar. The venison tartare served in a smoked-oat shell, set upon an antler and crowned with fried lichen, was beautiful and very tasty. The 60-day dry-aged tuna belly brought to the table as a display initially with Koshihikari rice and passionfruit sabayon stood out as a masterpiece and the flavors were incredible. But what truly made the night memorable was the service—impeccably polished, warm, attentive. A special thank you to Rhett, Dylan, Larry, Melissa, Austin, and Holin. Their careful timing, their gracious explanations of each dish, their ability to anticipate without intruding—these are what turn great food into an amazing evening.

Karina Lawrence

Our daughters discovered this amazing restaurant in the heart of Sonoma and surprised us with a gift certificate. The entire dining experience was outstanding—from the menu and food presentation to the welcoming staff. We truly enjoyed the thoughtfully balanced menu selections, carefully crafted by the chef. Every dish gave us the chance to taste the very best, making it an uplifting and memorable evening. Beyond the food, the service made the experience even more special. Our waiter, Rebecca, was wonderful—so knowledgeable, attentive, and warm. Her experience in the industry really shone through and elevated our evening. We also appreciated the excellent support from the concierge, Hollin, who was equally delightful. My husband and I left feeling grateful and look forward to coming back again soon.

Joey Kejbou

This place was everything it was hyped up to be. The food was spectacular and the service was amazing. The food just never ended and each bite got better with some of the most creative presentations I've ever seen. If I had one complaint is that they don't have liquor but I don't even know that I would have wanted to have liquor with their menu. Also, be aware this is a very quiet place with just 11 tables. If you want a little more action or livelihood with the same type of food and service, try Press in the Napa area, too.