Enclos Sonoma (November 2025)

Enclos ** Sonoma (November 2025)

What/Impressions: I totally see how Enclos went from 0-2 stars in under a year.  The chef’s voice is showing in his menu design already.  You can see elements of the “California” tasting menu formula (not a negative), but already the chef is focusing on his unique spin and personality.  For instance, the chawanmushi incorporated my many in the area is transformed into a New England clam chowder to great result.  Coupled with the great ambiance and team, this spot will get harder and harder to reserve over time. 

Favorites/Standouts: 

• In the intro bites, the take on the lobster roll and bread pudding, duck liver, walnut, and balsamic were both great.  Lobster roll was flavorful and elevated.  The french toast was rich and fully soaked on the inside and a core part of the dish, unlike some places that phone it in with a dry bread and a luxurious topping. 
• The squashes dish was perfect.  Very fresh, great textures.  Would eat this any day and great creativity for the fall menu.
• Chawanmushi was great.  Refreshed the tired formula and really delicious all around.  Like the chef’s personality coming through here. 
• Aged tuna was quite unique with an amazing base of rice, fresh veggies, and a sharp passion fruit cream to cut the extra-umami tuna resulting from the aging. 
• The quail was perfectly done and this is in an area quail can feel over done.  Good sauce, cook, and bread to accompany.
• The pear, mochi, ice cream and olive oil palate refresher dessert course was great.  Loved the textures and use of mochi and hit of concentrated olive.  Great design pastry chef. 

Least Favorites (least of all good):

• The spot prawn dish wasn’t quite for me, so possibly comparing prawns from Norway to those from the California coast.  Not bad and maybe comparing to a few prawn dishes I had in Copenhagen and Stockholm.
• The main beef was good, but not quite tender and I didn’t love the sweeter red pepper sauce.  Everything else about the course including the rib, charcuterie, and a very concentrated cooked down tomato were all great. 

Service/Atmosphere:

• Interior and atmosphere is great and can’t find a flaw.
• Team members are all nice, they clearly are paying attention to what is discussed and remembered things through the meal.  Maybe a few “mechanical” descriptions of courses that felt monotone, but I chalk that up to a brand new team and their comfort level giving the amazing dishes their due. 

Revisit: 

• Firm yes.  Will do so again next year during a different season and excited to watch the team.