Enclos , Sonoma – August 1, 2025

We finally had a chance to dine at Enclos in Sonoma, owned by Stone Edge Farm winery and recent recipient of 2* even though they've only been open since December. The space is tucked in a charming Victorian house just off the plaza.

Our table was in the more private back room, but seated facing the kitchen which was great for us. Service started with a melon & chamomile infusion served from a Grant Achatz co-designed "canteen".

The menu features a seasonal tasting menu with three different beverage pairings and we opted for one reserve pairing of Stone Edge Farm wines (they also offered a regular Stone Edge Farm wine pairing) and one traditional beverage pairing (other wines + sake) so we could try a variety. The champagne cart was a nice touch and my wife went with the 2013 Cristal (although this included a $45 upcharge). Looking around the dining room, it seems like most went with the traditional beverage pairing (and it proved to be the better choice).

Highlights included:

• Maine Lobster Croustade served on a beautiful blue Zelmer Olsen glass dish
• Venison tartare served on a deer antler, topped with fried lichen
• “Summer in Sonoma” with a list of the 22 ingredients in the dish, it was like a garden scavenger hunt
• Laminated Brioche was delicate and came apart in layers served with cultured seaweed butter served in a ribbon
• Clam Chowder Chawanmushi, a nod to the chef's New England background, topped with Tsar Nicolai caviar
• 60-day aged tuna trio (otoro, chutoro, akami) with koshihikari rice and passionfruit sabayon—probably our favorite dish. So comforting and delicious
• Wolfe Ranch quail with a cup of rich broth served via a silver urn
• Smoked rib presented tableside on a mini smoker box

Desserts were stunning. The standouts included a strawberry "parfait" in a glass orb and a corn canelé that nailed the texture and flavor. The final bite was a tiny honey cone served atop frozen honeycomb, a beautiful presentation to mirror the meal’s opening quartet of amuse bouches.

We didn't want the night to end so we added a Madeira flight (1977, 1982, 1990 from D’Oliveira). Service overall was excellent with a minor misunderstanding with the Reserve wine pairing which sometimes covered two courses, but didn't say so.

We had a fantastic experience here and very excited to revist during another season to see what other dishes they'll have.

I have more pictures and a very long writeup on my blog here – https://epicureanenthusiast.blog/enclos/