Enclos — Restaurant in Sonoma

I had the pleasure of dining at Enclos on Friday night. Full disclosure, we did get the meal comped because of my friend, however we paid for all of the alcohol.

There is so much good to say about this restaurant, I will try and organize my thoughts.

FOOD We went with the 10 course meal, and all of the photos are actual photos from the meal. 10 course meal sounds like a lot, but each "meal is about 2 to 3 bites, so it's manageable.

What to say about the food. There are definitely flavors and combinations I have never tried before, but I ended up absolutely loving. Have you ever had fried lichen before? Perhaps venison served on elk antlers? Maybe 60 day aged tuna belly is more your liking.

Here's another disclosure, I generally don't like fish. Half of the menu items were fish. I think I like fish now 🤭😲😀

If you opt for the 10 course meal, here are my top 3: Masami Ranch Wagyu. I am definitely a carnivore, and I like meat. I like trying different kinds of beef, exotic meats, Wagyu is always in my top five. But it's not just the beef, it's the plating, it's the coordinating side dishes, this dish has it all.

60 day tuna. I know, I don't like fish, but this made my top three. Seriously good, mixed with the warm Japanese rice, succulents, and passionfruit to brighten it up. Seriously not to be missed.

Gougere, orange blossom, and pine. It was kind of like a warm hug. It was one bite, and it had a little flower with pine extract on the top of it. It was a great way to start off the meal, and definitely set the tone for the outstanding tastes to come.

DRINK We had a combination of wine, champagne, and sake. I don't remember the exact labels we had, but do yourself a favor and let the sommelier choose.

I found their sake menu to be exquisite. I lived in Japan for six years, and I grew to enjoy different kinds of sake. It's tough to find the different variations, and even tougher to find someone (the sommelier) who knows how to pair the different variations with food.

For you beer lovers, they have three types of beer. Don't let that dissuade you. They have a Belgian cherry Lambic, an American IPA, and a Bavarian Pilsner. All very highly rated. To me it speaks volumes when a restaurant chooses to have a very selective beer menu, especially when the beers are so highly rated.

SERVICE Of course the service is going to be outstanding. But it's still bears mentioning. Sometimes one of the problems with high-end restaurants is that it can be a little inaccessible. If you were coming out to this restaurant, you were going to spend some money, you just need to accept that. But sometimes people want to save up for a special night and come out to places like this. Other places I've been tend to be inaccessible to people who aren't used to this type of dining.

Not Enclos. One of the things that set their service apart was their warmth. Yes, everybody was very professional, very courteous, everything you'd expect from this level of restaurant. But we were able to have conversations, and bantered a little bit with the staff. They learned a little bit about us, we learned a little bit about them, and it really turns it into a dining experience, not a dining transaction.

ATMOSPHERE The atmosphere is everything you'd expect from this level of restaurant. I'd like to mention a few of the things that stuck out to me that I thought were really unique.

The steak knives we used were handmade/forged from a local blacksmith. I have a passing fancy with forging, so I spent several minutes examining the blades and was impressed with how well they were made. The staff and informed us that the knife makers have dined in the restaurant a few times. I mean how cool is that?

The jungle patio when you walk in is definitely an experience. Take note of the heavy curtain when you walk through. That thing does a great job of blocking sound from the road. Once that curtain shuts, you're in a different world.

Overall, 10 out of 10, five stars, definitely an experience to...

Sublime. Incredible. Life-changing. Book it. That's all you need to know :). More context and detail: My fiancé and I drove from L.A. to dine here, and it was so worth the trip. We enjoyed a ten-course tasting menu + supplemental amuse-bouche bites that was customized to our dietary considerations. My partner also enjoyed the wine pairing menu with his meal and sang its praises. Each dish was a work of art and a flavor, texture, sensory experience; there were often surprises tucked keenly away within the layers of particular dishes producing little jolts of delight when we unearthed them. By the end of our dinner, I had collected a list of items that I want at our wedding. That night, I dreamt of the brioche w/ seaweed butter, the black cod, sorrel ice cream, the gougere, and the kuri squash dessert in its totality. I've never seen a lobster tail that size before. Each dish filled me with such joy as I savored it and then deep sadness when it ended and I practically licked the plate clean (No, I didn't actually do this, but you get the point!). The service was unlike any I've ever experienced. All the staff -- host, servers, sommelier, chefs were extremely professional, experts at their crafts, and so friendly and thoughtful. We were extremely well-cared for while at the same time having our privacy respected to feast at our leisure. And did we ever; we enjoyed every single morsel and never once felt pressed or rushed during our three-hour experience. The ambiance is quality -- elegance without pretense and elevated coziness. Everything is as locally sourced as possible. Even the furnishings were mesmerizing. We talked on end about our wood table, the panels on the walls, the shape of the candle holders, the water pitcher, the stunning kitchen, the sofa booth and plush pillows I situated myself on and between to enjoy our meal, etc. As my partner observed, I was luxuriating. Our host, Larry, had a custom welcome note card awaiting us on our table with a hand drawn winter cottage. What a special keepsake, as are our printed menus. We are tremendously grateful to the Enclos Team for a euphoric evening. I dream...

I recently had the privilege of celebrating my birthday at Enclos, and the experience was nothing short of magical. From the moment I glanced into this Victorian-style restaurant from Napa Street, I was captivated. An enchanting olive tree stands as a whimsical hostess, inviting guests into a modern and stylish interior that seamlessly blends elegance and comfort.

Larry Nadeau and the entire front-of-the-house team made me feel exceptionally welcomed. Their genuine enthusiasm for sharing the Enclos experience was immediately apparent. Each team member was knowledgeable and personable, sharing stories about the food and the restaurant itself in a way that felt sincere rather than rehearsed or rote.

The culinary experience was flawless from start to finish. Each course could easily be argued as the "best," worthy of signature dish status. The infusion of New England-inspired flavors—Limoges by way of New Hampshire and Gale by way of Maine—was a standout, especially the clam chowder with Japanese egg custard, which was delightful. One of the highlights was the 60-day, dry-aged tuna belly served with Koshihikari rice. I was definitely licking the bowl with immense joy. The wines were perfectly paired, and the soothing night-cap tea was a beautiful complement to the extraordinary pastries crafted by Chef Sophie and her talented team.

Fly, drive, bike, or run—but by all means, make your way to Enclos. It promises an experience that is genuinely unique and...