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"3 Michelin Star, Top 100 - 84 If there’s a conceit to the restaurant, it’s that the 13 or so courses ($235, not including 20% automatic gratuity) in Limoges’ menu refract his New England upbringing through a California lens. There’s a chawanmushi that nods to clam chowder, venison tartare tarts (tartartes?) that reference the state animal of New Hampshire, where Limoges grew up. The concept is lightly sold and not always a clear throughline for the meal, but those tartlets are so exquisite that had our server told me they were an homage to Chef’s favorite movie “Bambi,” I’d have said, uh huh, any chance I can have another? The raw venison, served in a shell made with smoked oats, is crowned with a dramatic tuft of salty, wispy fried lichen that somewhat resembles nori in texture . Enclos, which opened in late 2024 in downtown Sonoma, rocketed from zero to two — Michelin stars, that is. There is much to find charming about the fine dining restaurant, from its Victorian building to the copper pots and dried flowers framing the kitchen to the personalized, illustrated welcome note waiting for you at your table. If there’s a conceit to the restaurant, it’s that the 13 or so courses in chef Brian Limoges’ menu refract his New England upbringing through a California lens. There’s a chawanmushi that nods to clam chowder, venison tartare tarts that reference the state animal of New Hampshire, where Limoges grew up. Pastry chef Sophie Hau, most recently of Californios, ensures the meal ends on an operatic high note with two wee honey ice cream sandwiches perched on a frame of honeycomb from a local beehive."
@chaunch26
"2 Michelin stars 2025 (new) Green star (sustainable gastronomy) 30 seats Concealed inside an 1880 Victorian on the Stone Edge Farm Winery property, once inside this glittering workshop, guests enter a rarified realm. An opulent tasting menu marries global flavors, refined technique, and exceptional ingredients, including produce sourced from their two farms, all shot through with subtle nods to Chef Brian Limoges's New England roots. Take, for example, a clever "lobster roll" canapé made up of spiny lobster tartare in a crisp shell, or a clam chawanmushi that subtly evokes the flavor of chowder. The fireworks continue through to dessert, where a breathtaking sorrel ice cream is decorated with edible leaves flavored with makrut lime and pomegranate. All the while, diners will find the staff effortlessly charming, making the experience all the more magical."
@nchavotier