Name: Enclos
Address: 139 E. Napa St., Sonoma, California, 95476, US

Enclos

Contemporary Californian / Tasting Menu

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139 E. Napa St.

California

95476

Sonoma Plaza

$$$$

Monday–Tuesday, Closed · Wednesday–Saturday, 5:30 PM – 8:00 PM · Sunday, Closed

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Stone Edge Farm's restaurant fills an old Victorian house near Sonoma Plaza, with reclaimed wine-barrel floors and live-edge tables. Chef Brian Limoges, formerly of Atelier Crenn and Saison, pairs French technique with coastal ingredients and the estate's own gardens in one seasonal tasting menu. Three Michelin stars; Stone Edge flights and a Champagne cart; book through Tock.

Reservations Only

Tasting Menu

Sommelier

Wine Pairing

Romantic

Chef's Counter

Formal Attire

Farm to Table

Parking On-Site

Enclos opened in December 2024 in a renovated 1880s Victorian house on East Napa Street, a block from Sonoma Plaza. It is the restaurant of Stone Edge Farm Estate Vineyards & Winery, whose organic gardens, orchards and vineyards supply much of what reaches the table, and its executive chef, Brian Limoges, cooked at Atelier Crenn, Quince, Saison and Birdsong before coming to Sonoma. Within about six months the Michelin Guide awarded two stars and a Green Star for sustainability, the first Michelin recognition for a restaurant in the City of Sonoma, and in June 2026 the guide raised it to three stars, a long way to travel for a restaurant not yet two years old. Designer Jiun Ho shaped the interior with reclaimed wine-barrel floors, charred wood and live-edge tables, so the old house feels warm rather than formal.

Menu Highlights

Dinner is a single tasting menu of roughly eight to ten courses that changes with the seasons, served in an intimate dining room with an open kitchen. The cooking pairs French technique with California coastal ingredients and nods to the chef's New England roots: aged Half Moon Bay tuna belly over rice and Wolfe Ranch quail prepared three ways. The menu is $325 to $350 per person this fall, plus a 20 percent service charge. An optional pairing follows the menu, flights of Stone Edge Farm wines pour current releases and rare vintages, and a Champagne cart rotates sparkling wines by the glass. Bookings open through Tock and seatings fill quickly, so plan well ahead.

Brian Limoges

Executive Chef

Brian Limoges leads the kitchen at Enclos, the Sonoma restaurant of Stone Edge Farm Estate Vineyards & Winery, which opened in December 2024. Before Sonoma he cooked at Atelier Crenn, Quince, Saison and Birdsong. Under his direction Enclos earned two Michelin stars and a Green Star in 2025, then a third star in June 2026.

Ian Cobb

General Manager & Wine Director

Ian Cobb runs the front of house at Enclos, the tasting-menu restaurant in a Victorian house on East Napa Street, and also directs its wine program. A sommelier with a background in Michelin-starred dining rooms, he guides guests through a list that ranges across international bottles and sake, setting the unhurried pace of the evening.

Enclos

Enclos

Brian Limoges

Ian Cobb

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