Enclos

Enclos is such a wonderful, transporting, all-around delightful dining experience. The team and ambiance is so welcoming. We had such a lovely experience last September celebrating a very special occasion and would like to belatedly thank the stellar team for all the happy surprises, especially Rebecca, Larry, & the magicians behind each delectable course. My favorite was the 60 day dry aged tuna belly with koshihikari rice, passion fruit, & succulents, which inspired such a nostalgic, moving feeling. My husband loved everything, but especially the gougère, and the variations of tomatoes, summer fruits, shiso, & ice plant with Stone Edge Farm Olive Oil, and the delicious broth. The abundance of beautiful, yummy desserts were a joyful culmination to the all-around fantastic experience. Looking forward to our next treasured visit and to sharing the experience with our loved ones. Congratulations to Chef Limoges and the entire Enclos team on your well-earned third Michelin star this week! Wishing you all the best, and wishing whoever is reading this a magical upcoming experience! 💫💛

We recently dined at Enclos on our romancy visit to Sonoma! It was truly sensational! Paige, our server, was amazing! She was so personable. I love when a fine dining restaurant with exceptional food also manages to avoid being pretentious! My partner and I are avid cooks and travelers. We love to try new places and rarely revisit the same restaurant because they are, of course quite a splurge. Well we are both really excited about returning to Enclos for the 3rd time when we visit wine country again. Thank you all for everything. Every course was simply sublime! If I haddd to pick a favorite (or two, or three) I actually told my partner; "Canape!!" Someone should open a restaurant called Canape because these blew my mind! I could've eaten a dozen of the venison tartare!! And I adored the art that welcomed us back! Cheers to the talented staff, artist, chef and thank you so much Paige!!

If you need proof that culinary magic is alive and well in Wine Country, look no further than Enclos in downtown Sonoma. I am still processing the absolutely flawless, mind-blowing meal we had here. What Chef Brian Limoges and his team have pulled off is nothing short of historic. They opened just a year and a half ago, immediately shattered expectations by debuting with two Michelin stars, and just rocketed straight to three. After sitting at their table, it is blindingly obvious why. From the second we walked into the gorgeous, restored 1880s Victorian home, the welcome was warm and effortless. The restaurant features a stunning open kitchen, and the energy from the entire team is incredibly inviting—you feel like you're part of the action from the moment you sit down. The flavors throughout the night were impeccable, beautifully weaving local Sonoma bounty with the chef’s New England roots. Two dishes completely stopped us in our tracks: "Early Summer in Sonoma": A legendary plate featuring 26 different ingredients, where every single one is beautifully incorporated. Everything is hyper-local, sourced directly from their nearby Stone Edge Farm. It was a literal map of Sonoma on a plate. "The Hearth-Roasted Wolfe Ranch Quail": An unbelievable course served with absolute opulence. They present it with a beautiful, real sterling silver manche à volaille (a traditional French poultry bone clamp) so you can pick up the quail leg without getting a single drop of sauce on your fingers. The attention to detail here is insane. For example, much of the custom silverware used throughout the night is made of solid silver. We opted to bring a couple of bottles from our own cellar (a 2004 Meursault Premier Cru and a 2006 Château Pontet-Canet), and the staff handled our wine perfectly alongside the lobster croustade, clam chowder chawanmushi, and richer savory courses. But what truly sets this three-star experience apart is the level of intuition in the service. Right after the savory courses ended and before the desserts began, the staff completely swapped out our water glasses for brand-new, fresh ones. The reason? To ensure absolutely no lingering savory remnants from your fingers on the glass could interfere with your palate once the sweet courses started. That level of hyper-detailed hospitality is just unreal. If you can manage to snag a reservation on Tock, go immediately. Enclos is easily one of the best dining experiences in the country right now!