The story
Enclos, at 139 E. Napa St. in Sonoma, California, earned two Michelin stars for excellent cooking in 2026. The Californian kitchen serves a set tasting menu that changes with the seasons and the land around it.
Executive Chef Brian Limoges trained at the New England Culinary Institute and worked in San Francisco kitchens, including Atelier Crenn and Quince, before helping open Birdsong. His menus draw on Petaluma dairy, local meats, organic produce from Stone Edge Farm, and seafood from the Pacific. He has said the cooking aims to show what the region gives.
Each menu starts with the land, whether that means the estate gardens, the surrounding forests, or the nearby coastline. The kitchen preserves and ferments ingredients and works to minimize waste. One course is a broth made from charred alliums, and another is a savory custard that recalls a childhood dish. Wine Spectator gave the wine program an Award of Excellence in 2025. The list is a curated selection of wine and beer, since the restaurant does not hold a full liquor license.
Recognition
Details
Location
Instagram