Enclos sits on East Napa Street in Sonoma, where Chef Brian Limoges runs a tasting menu built around the estate gardens of Stone Edge Farm. Foraged ingredients, responsibly sourced seafood, and heritage meats anchor the cooking, alongside Petaluma dairy and organic heirloom produce grown on the property. Preservation and fermentation are treated as core techniques in the kitchen rather than garnish, part of a stated commitment to minimal waste.
Limoges arrived in the Bay Area in 2013 as sous chef at Atelier Crenn, then moved through Quince, helped open Birdsong, worked with Simon Rogan at Henrock in England, and later oversaw operations for Angler and Saison under the Saison Restaurant Group before starting Enclos in partnership with Stone Edge Farm.
The wine program draws heavily on that same partnership, and guests consistently point to the pairing experience alongside the plating itself. Service is described as warm and unpretentious rather than formal, inside a room built for intimacy.
Michelin awarded Enclos three stars in the 2026 guide.
Limoges arrived in the Bay Area in 2013 as sous chef at Atelier Crenn, then moved through Quince, helped open Birdsong, worked with Simon Rogan at Henrock in England, and later oversaw operations for Angler and Saison under the Saison Restaurant Group before starting Enclos in partnership with Stone Edge Farm.
The wine program draws heavily on that same partnership, and guests consistently point to the pairing experience alongside the plating itself. Service is described as warm and unpretentious rather than formal, inside a room built for intimacy.
Michelin awarded Enclos three stars in the 2026 guide.