Andrea and I were supposed to go to dinner here again, but she’s been super busy with work, so she couldn’t go, but I still wanted to go and didn’t want to cancel the reservation. So I asked our neighbor Stanford to go since he seemed interested in going out to try some other restaurants and I was happy he was game to go along, esp. since it was all the way up in Sonoma. I made the dumb mistake of not double checking our reservation time and thought it was for 6:00pm when in fact it was for 6:30pm. But the staff was very accommodating and were able to take us early. Larry did introduce himself again while were waiting as did Ian later in the meal.
They did though set us up at the mini round table up front (last time Andrea and I were here, this is where they sat the solo diner). On the plus side, we were close to the kitchen and I took the seat with my back to the kitchen so that Stanford could have a view of it all. On the table though was the a card which is a nice touch (it was addressed to me and Andrea based off of the original reservation confirmation).
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Opening Bites
The opening sequence leaned savory-forward and immediately set the tone. The wild chamomile milk punch was floral and delicate, more aromatic than sweet, and worked well as a palate reset rather than a cocktail substitute.
The spiny lobster “roll” croustade with brain emulsion was probably the most provocative bite on paper, but in practice it was surprisingly restrained. Rich, yes, but not aggressive—more about texture and umami than shock value.
Venison & its antlers was deeply earthy and lean, with a minerality that felt very intentional. Andrea liked this more than I did; I appreciated it conceptually, but it didn’t quite stick with me.
The duck liver and key lime pie was the standout of the opening bites—bright acidity cutting through the richness, playful but still very controlled. This is exactly the kind of dish Enclos does well.
We also had a small bite of fermented rutabaga bread pudding with 100-year balsamic, which skewed savory-sweet and worked better than expected. The balsamic added depth rather than sugariness (always the risk).
Amberjack
The amberjack with quince, shiso, and pluot was clean, precise, and very much in the “let the fish speak” camp. The fruit added gentle sweetness without overpowering, and the shiso brought a subtle herbal note that tied everything together. Not flashy, but well-balanced and thoughtfully composed. Andrea really liked this one; I thought it was solid, if not mind-blowing.
Miyagi Oyster
The Miyagi oyster with wasabi, nasturtium, and green strawberry leaned bright and briny. The wasabi was present but not aggressive, more aromatic heat than sinus-clearing. The green strawberry added acidity and freshness rather than fruitiness. This felt very Enclos—seasonal, precise, and slightly intellectual.
Sourdough Milk Bread
The sourdough milk bread with Petaluma butter and smoked sel gris remains a comfort moment in the middle of an otherwise cerebral menu. Soft, warm, gently tangy, and honestly very hard to fault. The smoked salt added just enough interest without turning it into a gimmick.
Clam “Chowder” Custard
The clam chowder custard with caviar, white asparagus, and aged pork was one of our favorites of the night. Savory, silky, and layered, with the caviar reinforcing salinity rather than stealing focus. The asparagus added structure and freshness, and the aged pork brought depth without heaviness. This felt cohesive and very well thought out.
60-Day Dry-Aged Tuna Belly
The dry-aged tuna belly with koshihikari rice, passion fruit, and succulents was fascinating texturally. The tuna had that concentrated, almost nutty quality you get from aging, while the rice grounded the dish. Passion fruit added brightness but stayed controlled. The succulents were subtle but contributed a fresh, vegetal crunch. Andrea loved this one; I thought it was excellent, though maybe just a touch busy.
Wolfe Ranch Quail
The quail course came in two parts.
The quail with artichoke, grilled roses, and burnt citrus was aromatic and slightly bitter in a good way. The roses added perfume without turning things soapy (a fine line), and the citrus brought bitterness rather than sweetness.
The grilled leg with rosehip and nectarine broth was more comforting, with gentle fruitiness and a clean finish. Together, the dish showed range without feeling disjointed.
Masami Ranch Beef
The beef course was robust without being heavy. Masami Ranch beef with fermented pepper, kalette, and Nantes carrot was deeply savory, with the fermented pepper adding funk and complexity.
The accompanying charcuterie with unripe pink peppercorn oil leaned brighter and more aromatic, while the smoked rib with magnolia was all about depth and smoke. This felt like a confident, well-structured meat course—probably my favorite savory dish of the night.
Textures of Citrus
The textures of citrus with lemongrass, vanilla, and lemon leaf was refreshing and restrained. Not overly sweet, more about aroma and contrast. A nice palate reset before dessert proper.
See Black Apple
The See black apple with buckwheat, Meyer lemon, and sheep’s milk leaned tart and earthy. The buckwheat added nuttiness and texture, while the sheep’s milk brought a gentle tang. Andrea really liked this; I appreciated it more intellectually than emotionally, but it was clearly well executed.
Mignardises
We finished with a series of small bites: kiwi cream puff, malted chocolate bonbon, nocino canelé, and honey cornet. The canelé stood out—deeply caramelized and boozy—while the honey cornet was light and satisfying without being cloying.
Final Thoughts
Overall, this menu felt slightly more assured than our last visit—still very much Enclos, but with a bit more confidence in flavor layering and contrast. Not every dish was a knockout, but nothing felt sloppy or underdeveloped. Value-wise, it’s definitely a splurge, but for this level of ingredient quality and technique, it mostly makes sense.
Would we come back? Yeah, probably—especially to see how the menu shifts again with the seasons. Enclos remains a place that rewards repeat visits, even if the experience is more quietly impressive than overtly showy.
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