Enclos

The Verdict

Yes, Enclos is worth booking. It is a three-Michelin-star destination restaurant in downtown Sonoma, led by chef Brian Limoges and supported by one of Wine Country’s most thoughtful dining-room and beverage teams. Plan the evening around the meal: the seasonal tasting menu lasts approximately four hours and is designed as the main event.

A Restored Victorian Near Sonoma Plaza

Enclos occupies a restored late-19th-century Victorian at 139 East Napa Street, a few steps from Sonoma Plaza. The approximately 30-seat dining room pairs warm wood and an open kitchen with the scale and intimacy of a Sonoma home. It is a downtown restaurant, not a dining room attached to a winery estate.

The restaurant is affiliated with Stone Edge Farm Estate Vineyards & Winery. The farm and culinary gardens supply more than 100 varieties of organic heirloom produce, along with herbs, eggs, honey, olives, and olive oil. That relationship shapes the menu without changing the restaurant’s downtown Sonoma setting.

Brian Limoges’s Seasonal Tasting Menu

Chef Brian Limoges brings together Sonoma produce, Pacific seafood, French technique, Japanese forms, and memories of his New England upbringing. The eight-to-ten-course progression may include recurring ideas such as dry-aged tuna with rice, clam-chowder-inspired chawanmushi, farm-vegetable compositions, and compact references to lobster roll and brown bread.

Enclos opened in December 2024, earned two Michelin stars and a Green Star in 2025, and was promoted to three Michelin stars in June 2026.

Warm Service and a Serious Beverage Program

General manager Ian Cobb, service director Jaclyn Bisantz-Chin, and beverage director Jason Chin lead a dining room that balances three-star precision with genuine warmth. Ian oversees the room; Jason directs the beverage program.

The beverage program emphasizes California and France, includes Stone Edge Farm library vintages, and can extend to sake, beer, cider, and nonalcoholic selections when those choices serve the menu. A changing Champagne cart begins the evening.

Reservations, Price, and Policies

The tasting menu was $295 per person as of August 2026, before beverages and any current service charge. Reservations are released on the last Friday of each month at noon Pacific, two months in advance, through Tock.

Plan approximately four hours. Guests must be at least 12, and the dress code excludes shorts, sandals, athleisure, and hats. Corkage is $125 per 750 ml bottle, with a maximum of two bottles. A vegetarian menu may be possible with at least 72 hours’ notice; fully vegan and celiac-safe menus are not available. Review the restaurant’s current policies before purchasing the prepaid experience.