Enclos
Influencer Reviews1
S3
About
Enclos is a fine-dining restaurant in Sonoma, California, led by Chef Brian Limoges. Opened recently, it quickly earned two Michelin stars within six months, a rare achievement. Chef Limoges brings experience from acclaimed kitchens such as Atelier Crenn, Quince, Saison, and training under Simon Rogan. The restaurant is celebrated for its focus on Sonoma's seasonal produce and sustainable, precise cooking.
The Visit
Enclos delivers a refined, immersive dining experience that blends modern technique with the essence of California’s best ingredients. The reviewer was impressed by the meticulous plating, the use of local Sonoma produce, and the progression of flavors throughout the meal. Standout dishes included quail with burnt citrus, local wagyu, and a triple cream bavoire dessert. While most elements were exceptional, minor feedback was given on balance and temperature, but the meal far exceeded expectations overall.
What They Ate
Quotes
"This is quail, cooked over the heart, grilled roses from our farm, celled tubes, artichokes, and the sauce made with the bones of the quail and burnt citrus."
"It smells like burnt citrus, lacquer, brown butter, a little bit of smoke and caramel, just off the smell. Like, it's 100% going to be amazing."
"Beautiful local wagyu chorus for our final main stunning presentation of highlighting local Sonoma produce. That bite in the middle was insane and definitely the favorite of them all."
"This is a green Szechuan peppercorn sorbet. It's rounded, layers of textures of apricot, and a toasted almond ice cream. Creamy and vibrant and acidic and really fresh. Perfect way to transition into dessert."
"There's layers of triple cream bavoire, that's a crumble, crêpe de foie, grown at Stonehenge Farm, and a strawberry sorbet at the top. It's a hard yes. It's not a soft yes. Can I have three more of these please? That's one of my favorite desserts this year."
"So this night has far exceeded expectations. Three stars, just inevitable, and we are so excited for the future of this restaurant and Chef Brian and what the team is up to."
Our Reflection
Enclos stands as a testament to the power of local produce and culinary vision. The reviewer’s awe is palpable, from the smoky, aromatic quail to the vibrant, multi-layered desserts. Each course is a showcase of Chef Brian Limoges’s philosophy—precision, seasonality, and a deep respect for Sonoma’s bounty. The anticipation of a third Michelin star feels justified, with service, ambiance, and most dishes already at the highest level. The meal’s highlights—like the wagyu and the triple cream bavoire—evoke genuine excitement and satisfaction. Minor critiques only underscore the overall excellence and the restaurant’s relentless pursuit of perfection. Enclos is not just a meal, but a celebration of California’s culinary future.
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