What are the opening hours?

Wednesday 5:30pm - 10pm Thursday 5:30pm - 10pm Friday 5:30pm - 10pm Saturday 5:30pm - 10pm

Enclos Sonoma

Name: Enclos Sonoma
Address: 139 East Napa Street, Sonoma, CA, 95476, US
Telephone: +17073871724

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Enclos Sonoma

Enclos is an approachable fine dining destination in the heart of Sonoma County, offering a culinary journey inspired by the land, seasonality, and tradition.

Rooted in sustainability and innovation, we craft unforgettable experiences that celebrate the artistry of food, wine, and hospitality.

07/17/2026

Meet Thomas, Maître d' at Enclos.

Thomas has spent the last decade in hospitality, though his journey began behind the scenes as a baker with a simple goal: to make great bread. Over time, he found himself drawn to the dining room, where he discovered a passion for connecting with people and creating memorable guest experiences.

His time at The French Laundry proved especially formative, giving him the opportunity to work in nearly every role within the dining room. That breadth of experience shaped his understanding of hospitality from every perspective and continues to inform the way he welcomes guests today.

As Maître d', Thomas is often one of the first people guests meet upon arriving at Enclos. He believes the experience begins the moment someone walks through the door, approaching every interaction with authenticity, approachability, and a genuine smile. His philosophy is simple: make every guest feel welcomed, comfortable, and cared for from the very beginning.

What Thomas appreciates most about Enclos is the close-knit team and the shared commitment to thoughtful hospitality. Together, they work toward the same goal each evening: creating an experience that feels seamless, warm, and memorable.

Outside of the restaurant, Thomas enjoys unwinding with a glass of Champagne and spending time with his cat, Reggie. Looking for a local recommendation? Take it from Thomas: stop by The Beacon for a cocktail, then enjoy a stroll around Sonoma Plaza.

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07/15/2026

Grilled Rib. Morels. Magnolia.

Foraged near Mt. Shasta, morel mushrooms are filled with a mousseline of grilled Emigh lamb rib, parsley, chervil, and chive. Grilled over binchotan charcoal, they're glazed with a reduced soy infused with pickled and dried magnolia buds, finished with a spiced mustard butter, and presented beneath fragrant smoke from almond wood coals and pink peppercorn leaves.

📸 Adahlia Cole & Colin Peck

07/14/2026

A selection of our tableware comes from designer Sarah Linda, whose collections are inspired by the French Art de Vivre and a lifelong appreciation for the connection between food, nature, and gathering around the table. Raised in the French Pyrénées, surrounded by seasonal gardens, forests, and mountains, her work reflects a philosophy rooted in craftsmanship, sustainability, and the pleasures of shared meals.

Designed in her Amsterdam studio and handcrafted in Limoges, France by skilled porcelain artisans, each piece is handmade, the organic forms allowing subtle variations in shape that make every object unique. Soft contours, natural textures, and refined simplicity create vessels that quietly complement the dishes they hold.

For us, every detail of the table matters. Sarah's work is one of the many artisan collaborations that helps shape the experience at Enclos, bringing together thoughtful design, exceptional craftsmanship, and a shared respect for the ritual of dining.

📸 Adahlia Cole & Colin Peck

07/10/2026

The final moments of the evening.

The dining room is reset, the kitchen is cleaned, and the team takes a few moments to prepare for the day ahead. Every service ends with the next one already in mind.

📸 John Troxell

07/09/2026

An exciting update for those hoping to join us this month.

We’ve released two tables of two, for the 250th anniversary celebration dinner of Champagne Louis Roederer on Wednesday, July 22nd.

Chef Brian Limoges and the Enclos team will present a multi-course tasting menu paired with an exceptional selection of Louis Roederer Champagnes, including rare and limited bottlings shared throughout the evening.

This remains an intimate evening celebrating a milestone year for one of Champagne’s most iconic houses.

Reservations are available through the link in our bio.

📸 John Troxell

07/08/2026

Duck Liver Pie.

Inspired by the childhood love of Neapolitan ice cream, we introduce our latest expression of the season, crafted with layers of chocolate ice cream, pluot branch cream, and clarified pluot juice harvested from Stone Edge Farm.

📸 Adahlia Cole & Colin Peck

07/07/2026

Throughout the seasons, weekly harvests from Stone Edge Farm fill our kitchen with fresh fruits, vegetables, herbs, and flowers. With each delivery comes another opportunity to preserve the season. Vegetables are lightly cured, fermented, and pickled, while fruits are reduced and dehydrated at peak ripeness. Herbs and blossoms find new life in oils, broths, and infusions.

These preparations are more than a way to extend the harvest. They become the foundation for future menus, allowing the flavors of today to reappear in thoughtful and unexpected ways throughout the months ahead.

📸 Adahlia Cole & Colin Peck

07/02/2026

At the center of the kitchen, our hearth takes center stage.

Fueled by almond wood, it shapes much of the way we cook, preserve, and prepare ingredients. California produces nearly 80% of the world's almonds, and when orchards reach the end of their productive life, the trees are removed and new ones are replanted, creating an abundant and sustainable source of wood for our fire.

We turn to the hearth for vegetables, fruits, and fish bones, using its smoke and ambient heat to slowly dehydrate produce for preservation while adding subtle depth of flavor. Many of our vegetables are also grilled directly over almond wood coals, chosen for their clean smoke and minimal ash.

Throughout service, the hearth also helps gently dry our quail to develop crisp skin, while the residual warmth dries spine bones from butchered fish that later become the base for a fumet, which serves as the foundation for several of our sauces. Alongside the hearth,

📸 John Troxell

06/29/2026

Meet Rhett Goodson, Culinary Liaison at Enclos.

Rhett’s path into hospitality began nearly ten years ago as a valet at the Park Hyatt in Carlsbad, where he first discovered a sense of purpose in caring for guests and learning the rhythms of refined service. During large events, he would often be pulled into the kitchen to help with plate-ups, an experience that introduced him to the organization and controlled intensity of a professional kitchen. From that moment on, he knew he wanted to work in food.

After spending the last five years in Michelin-starred kitchens, Rhett joined the opening team at Enclos in a role uniquely suited to his interests. As Culinary Liaison, he bridges the kitchen and dining room, supporting both food preparation and guest experience. The role allows him to combine technical precision with meaningful hospitality, bringing a deeper connection between what happens behind the scenes and what guests experience at the table.

For Rhett, hospitality goes beyond service. To quote Danny Meyer, “Great service is a monologue,” he shares. “Hospitality is a dialogue.” He approaches each interaction with warmth, empathy, and an attentiveness to the guest’s individual experience, creating moments that feel personal and genuine.

What he values most about Enclos is the team and the sense of family that has grown since opening. Whether sharing family meals, supporting one another during service, or spending time together outside of work, the culture of care is something he deeply appreciates.

Outside of the restaurant, Rhett enjoys exploring the Bay Area with his girlfriend and spending evenings stargazing. Ask him for recommendations and he’ll gladly point you toward favorites like Lunchbox in Sebastopol, Bistro Lagniappe in Healdsburg, Stella in Kenwood, or Moulin Bakery in Napa.

📸 Adahlia Cole & Colin Peck

06/26/2026

Reservations are now available through the end of August.

As summer reaches its peak, the menu continues to evolve alongside the season. Tomatoes, peppers, stone fruit, herbs, and berries arrive in greater abundance, while preservation work throughout the kitchen continues to capture these ingredients for the months ahead.

For those traveling this summer, we invite you to join Chef Brian Limoges and Chef Steven Devereaux Greene at Herons at The Umstead Hotel & Spa on August 4th.

Long regarded as one of the Southeast's premier dining destinations, Chef Greene and Herons will host a collaborative dinner exploring the ingredients, landscapes, and culinary perspectives of both restaurants. For one evening, the teams from Enclos and Herons will come together to share a menu shaped by their respective regions and approaches to hospitality.

We look forward to welcoming you soon.

📸 Adahlia Cole & Colin Peck

Address

139 East Napa Street
Sonoma, CA
95476

Opening Hours

Wednesday	5:30pm - 10pm
Thursday	5:30pm - 10pm
Friday	5:30pm - 10pm
Saturday	5:30pm - 10pm

Telephone

+17073871724

Website

https://enclos-sonoma.com/

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