Enclos in Sonoma has swiftly established itself as a contemporary fine-dining destination where terroir speaks through technique, restraint, and quiet daring. A stone’s throw from Sonoma Plaza and set within a restored 1880s Victorian home, the restaurant integrates regenerative practices with a finely tuned tasting menu, earning two MICHELIN Stars alongside a MICHELIN Green Star. The result is an experience that feels deeply rooted in place: cuisine shaped by Stone Edge Farm’s estate vineyards and gardens, service calibrated to narrative pacing, and design choices that honor heritage while looking forward.
Chef and vision
Executive Chef Brian Limoges brings formative experience from Atelier Crenn, Quince, and Birdsong, translating a landscape-driven philosophy into a tasting progression that narrates Sonoma’s seasons with clarity and purpose. The menu is contemporary yet grounded, privileging clean flavors, calibrated temperatures, and textures that bloom in sequence rather than compete. While early accolades are significant, Limoges’s leadership places people and process above prizes, creating an environment where technique serves story and sustainability rather than spectacle. The effect is a culinary voice that reads as both precise and personable, achieving an equilibrium of craf.
Setting and atmosphere
Housed in an 1880s Victorian, Enclos offers an intimate 12-table room conceived by designer Jiun Ho, balancing warmth and restraint with materials that echo Sonoma’s natural textures. The ambiance is contemplative without austerity: lighting and pacing frame each dish as a distinct scene, while the room’s measured hush keeps attention on flavor, craft, and conversation. Proximity to Sonoma Plaza heightens accessibility, yet the experience retains a destination aura—an earned sense of occasion aligned with the restaurant’s awards and tasting-only format. The setting underscores Enclos’s thesis: heritage and modernity can harmonize when design, hospitality, and cuisine.
Tasting menu experience
The tasting runs approximately a dozen courses, unfolding like a field journal of the region—intimate, tactile, and seasonally attuned. Opening compositions might feature venison tartlets presented on antlers, a playful yet pointed evocation of forest and field, or lichen accents that gently summon the woodlands without tipping into novelty. A honeycomb ice cream sandwich may close the experience, weaving estate sweetness into a final, elegant wink. The kitchen’s technique-forward approach is visible but never loud: sauces align seamlessly with the main components, temperature is scrupulously controlled, and textures are layered with an editor’s discipline. Each course advances the narrative while preserving clarity, ensuring that the arc—from snacks to composed mains to a polished finish—feels inevitable.
Wine and pairings
Pairings draw on Stone Edge Farm’s Bordeaux-style wines and a curated cellar that reflects Sonoma’s range from lifted whites to structured reds. The progression favors resonance over dominance: glassware, temperature, and pacing are tuned so that each wine frames a facet of the dish—salinity, sweetness, earth, or fat—without muting the food’s seasonal voice. Beverage leadership integrates estate identity as context, not centerpiece, allowing the culinary arc to remain primary while still elevating the dialogue between vineyard and plate. For enthusiasts, back-vintage pours and thoughtful verticals add layers of memory and contrast
Sustainability in action
Enclos’s sustainability program is not an overlay; it is an operating system. Culinary gardens three miles west supply more than 100 organic heirloom varieties under regenerative methods designed to be energy-independent and carbon-negative. The restaurant closes loops with intention: fallen trees become chopsticks and trays, surplus produce is preserved and fermented, and consistent scrap collection feeds composting systems balanced with local dairy manure for optimal carbon-to-nitrogen ratios. This is sustainability as design constraint and creative catalyst—an ethos that informs menu agility, waste reduction, and a broader hospitality culture
Recognition and significance
Two MICHELIN Stars signal rare technical assurance; the Green Star affirms environmental leadership woven into daily practice. Together, they mark Enclos as both an ambassador and an innovator—showing how a winery-aligned restaurant can speak with a distinct, local voice while reaching world-class standards. The dual recognition also spotlights Sonoma as a destination for high craft and terroir-driven dining, joining neighboring hubs while refusing to mimic them.
Service and cadence
Service is precise, unhurried, and unforced—attentive to pacing that supports flavor memory and conversation. Descriptions offer context without crowding, and transitions glide rather than jolt. The team’s posture feels companionable, not ceremonial, preserving a sense of intimacy that suits the small room and single seating. The evening’s rhythm—welcoming, settling, deepening, and resolving—gives the experience contour and calm, a narrative that can be felt as much as tasted.
Practical details
Located at 139 E. Napa St., just off Sonoma Plaza, Enclos operates with a reservation-only tasting format and an intimate scale that makes planning essential. Pricing reflects the restaurant’s small-format model, regenerative sourcing, and exacting execution. For travelers building itineraries around the region’s wines, Enclos offers a focused, high-touch complement—an evening where vineyard, garden, and kitchen converge with with uncommon clarity.
In summary
Enclos articulates Sonoma’s landscape through disciplined cooking, regenerative practice, and tactile design. It is a restaurant where constraint fuels creativity, where the past is preserved through innovation, and where every choice—ingredient, vessel, pairing, and cadence—moves in concert. For diners seeking a tasting experience that is narrative, nuanced, and unmistakably of its place, Enclos stands as both a celebration and a promise of what terroir-driven fine din
For more information, please visit Enclos.