Latest news with #Enclos
Eater
27-06-2025
- Entertainment
- Eater
Sonoma's Breakout Fine Dining Restaurant Enclos Wins Two Michelin Stars
Sonoma fine dining destination Enclos pulled off one of the most difficult feats for a restaurant on Wednesday, June 25: The new spot was awarded two Michelin stars within six months of opening, and it also secured the city of Sonoma its first recognition by the Guide. It's a hotshot debut that isn't the typical path of a Michelin-starred spot. While it's not unheard of for a restaurant to earn one star in its first year, two Michelin stars are typically gained after some time under the belt. (Three stars, meanwhile, is a notoriously difficult achievement that belongs to just a few select restaurants.) Chef Brian Limoges's restaurant was highlighted early on as a strong Michelin contender. In a Bite Curious newsletter in April 2025, San Francisco Chronicle restaurant critic MacKenzie Chung Fegan predicted that Enclos 'absolutely will' bring a Michelin star to Sonoma and suggested readers book a table before that happens. Enclos is the restaurant for the Stone Edge Farm Vineyards & Winery, set within a Victorian home at 139 East Napa Street in Sonoma. The restaurant offers two menus — an 8- to 10-course tasting menu and an a la carte menu in the lounge available only for members of the winery's Collectors Cellar. The menu skews highly seasonal thanks to the Stone Edge Farm and other producers the restaurant works with, for a meal the restaurant calls 'modern California coastal cuisine.' In terms of expectations at Wednesday's Michelin ceremony, Limoges and the Enclos team were reasonably confident they would get one of the Michelin Green Star designations, which rewards restaurants for their sustainable practices. As Limoges explains, Stone Edge Farm owners Mac and Leslie McQuown set the foundation for sustainability in the restaurant through their farm and its MicroGrid, a 'self-contained system of distributed electrical generation and storage' that powers the farm. 'Our late founder Mac was very much into [establishing] the MicroGrid,' Limoges says. 'So that was really special to get that for him and for his family, too.' Likewise the chef himself has worked in multiple Michelin-star kitchens — Atelier Crenn (then a designated two-Michelin-starred restaurant, now with three stars), Quince (three stars), Birdsong (one star in its first year, then two stars in later years), as well as Saison (two stars) and Angler (one star). Although Limoges acknowledges that he had given consideration to the prospect of acquiring Michelin stars, in the aftermath of the two-star designation he says he believes the Enclos team's achievement was less about that mission and more about the fundamentals of hospitality in a new restaurant. 'While it was certainly our goal, in the back of my head, of course — my goal is to eventually get three with a Green Star, to get all of it — in the short term, we just wanted to focus on our guests and hope that Michelin would recognize us. And I think that was the right approach,' he says. 'I don't necessarily know that it's a tangible goal,' Limoges says of aiming for Michelin stars. 'I mean, you can map it out, 'Hey, this is our goal.' [But] I don't think that it's practical to do that.' For a moment at the California Michelin Guide ceremony, it almost looked like a star designation wasn't going to happen for the Enclos team. The new one-starred establishments were announced, as well as the returning one-star restaurants, but Enclos was nowhere to be seen. But in a twist, the host pulled Limoges onstage to give him the Green Star for Enclos, only to follow that up with the announcement that the restaurant also earned two Michelin stars. 'Accepting the Green Star was really special, a lot of emotion there,' Limoges says. 'And then the one-two punch [of the announcement] — I was just really happy for our team, because we rolled in with nine people, our owners, our chefs, and my wife, and so to be able to celebrate with them within eyeline, it was awesome. It was really cool.' Later, the moment was made all the sweeter: Limoges shares that they closed the restaurant for the night so the team could hold a watch party of the ceremony's livestream. They filmed their reaction and sent the video over to the group at the ceremony. Reflecting on the designation, Limoges recalls conversations with the team over the tiniest details — in one case, whether the smell of a certain lotion was 'too much' — and all of the things they 'nitpick' daily to construct a special experience for diners. 'We have some really, really talented people,' Limoges says. 'We also have some people who have never worked at a Michelin-starred restaurant, but are very eager and hungry and believe in what we are doing.' He adds: '[The stars] reaffirm all those little things, and I think that we're more confident in what we're putting out, and it allows us to grow further because we're not second-guessing our decisions.' See More: San Francisco Restaurant News
Eater
26-06-2025
- Entertainment
- Eater
Overheard at the 2025 Michelin Guide California Award Ceremony
The San Francisco Bay Area, and all of Northern California, did numbers at the state's Michelin Guide ceremony on Wednesday, June 25. There were 2025 numerous stars awarded, with Sonoma restaurant Enclos and San Francisco restaurant Kiln fetching two Michelin stars each. Which chefs and teams take home new accolades and honors can be an indication for the state of the industry and what to add to a diner's hit list for (at least) the following year. All the scuttlebutt before and after the show, everything overheard, can be just as telling. What follows are photos, commentary, snark, and hard-hitting news from the night itself. 'It's a team effort. A lot of people feel they lost their shine in comparison to Los Angeles. The new mayor can help get restaurants back on track with better regulation.' — chef Junsoo Bae, Ssal , retained its star 'Of course I want to see Rich (Lee of Saison)'s restaurant [get a second star], but we're doing good work and Angler's a strong restaurant no matter what. [Retaining a star] is like you know you're safe for another year. It's never guaranteed.' — chef de cuisine Joe Hou, Angler , retained its star 'The nerves aren't with us tonight.' — chef David Fisher, 7 Adams , retained its star 'We're not the new restaurant anymore.' — chef Serena Chow Fisher, 7 Adams , retained its star 'I feel nervous, excited.' — chef Brian Limoges, Enclos, earned two stars 'All the people who are here have restaurants. That are open.' — anonymous Michelin star-holding general manager speaking to another guest 'It's all very odd.' — the guest 'Yes, it's all very odd.' — same GM 'We all packed in an Uber [to come to the ceremony]. Everyone's a little tense at the beginning 'til people unwind and get a little loose.' — chef Rich Lee, Saison, retained its star 'It's so good to be amongst all these people. Whatever happens, I'm just grateful to be here.' — general manager Ian Cobb, Enclos 'I'm just happy to be here. I hope everyone gets what they want.' — chef Rogelio Garcia, Auro , retained its star 'We're happy to be here. *Fist bump*.' — chef Thomas Keller, The French Laundry , retained its three stars 'This isn't the right place to congregate!' — partner to a chef de cuisine at a San Francisco Michelin star-holding restaurant drinking in front of the bar 'There doesn't seem to be one.' — someone else at the bar 'You're not wrong.' — same partner 'It hasn't hit yet.' — chef de cuisine Adam Gale, Enclos 'Yeah it's a shame what happened with Osito since he had such a vision.' — chef Harrison Cheney, Sons and Daughters , on moving into a new restaurant space 'You [Eater SF] came to one of the good ceremonies,' — chef David Yoshimura, Nisei , retained its star 'Your [Eater SF's] suit has the same stitch as mine!' — chef David Barzelay, Lazy Bear , retained its two stars 'It's a good night,' — chef John Wesley, Kiln, earned a second star 'You have so many goddamn restaurants,' — chef at a Michelin star-holding restaurant to another chef 'I know,' — that other chef at another Michelin star-holding restaurant See More: San Francisco Restaurant News
Eater
26-06-2025
- Entertainment
- Eater
Here Are the 2025 Michelin Star Winners in the Bay Area
The starry-eyed chefs of California descended on Sacramento on Wednesday, June 24, for this year's Michelin Guide: California ceremony. This year — the 125th year for the tire company awarding prestigious stars and recommendations — the San Francisco Bay Area and Northern California ate good. Last year saw an impressive showing for the region, too. The biggest news for the night in the region came for Kiln and Enclos. The former, helmed by chef John Wesley, received its first Michelin star in 2023, a year after opening. The San Jose-born chef came to Sons and Daughters after culinary school, cutting his teeth at Oakland's Commis afterward. Newcomer Enclos in Sonoma also received two Michelin stars. The restaurant is praised for chef Brian Limoges's culinary prowess, tested by three Michelin star-holding Atelier Crenn and Quince. Enclos took over a renovated Victorian home as a restaurant space, a move noted by the Michelin guide. In the East Bay, Sun Moon Studio in Oakland took home its first star. This is Alan Hsu and Sarah Cooper's debut restaurant. The two met while working at the dubious but premiere Blue Hill at Stone Barns restaurant in New York. Taiwanese and French inspiration gird the foraged goods restaurant that's turned heads across the region. Sons and Daughters won its first Green Michelin Star, awarded for sustainability. Chef Harrison Cheney nabs the acclaim as he prepares to move into a much-larger restaurant in the Mission. Enclos took home the same award, Limoges receiving praise for a garden just a few miles from the restaurant. No three-, two-, or one-star-holding restaurants lost their star. The same goes for Green Star holders. The guide administers its special awards throughout the ceremony, as well. Menlo Park's Eylan took home the Michelin Cocktail Award. Christopher Longoria accepted the award on behalf of the bar team. This is the new restaurant from chef Srijith Gopinatha, behind Ettan and Copra. Emcee Java Ingram said Longoria's distinctive flavors highlight the menu's California-Indian ingredients. 'A lot of those things weren't being done when I started out,' Longoria said in an acceptance speech. The Michelin Sommelier Award went to hometown hero Chris Barnum-Dann from his Localis. The restaurant took home its first star in 2022. The team kept it sharp, serving bites in the lobby before the ceremony inside the Sacramento Convention Center. In Geyserville, Nick Peyton from one-Michelin-star-holding Cyrus won the Michelin Service Award. 'Our inspectors took note of the longevity of Peyton's service. Service like this is a rarity, and it deserves to be commended,' Ingram read. Ingram took the stage just shy of 7:30 p.m. and Visit Sacramento's president Mike Testa followed, saying it's culinary travel, and the 'red guide' that keeps guiding diners to the capital. The guide moved to San Francisco in 2007, expanding across the state in 2019. Sommi and Providence became the first Los Angeles restaurant to win three stars, the former's victory coming down the pipeline in advance of the ceremony. Here's the full list of Bay Area Michelin-starred restaurants for 2025: Atelier Crenn, San Francisco The French Laundry, Yountville Acquerello, San Francisco Aubergine, Carmel-by-the-Sea Californios, San Francisco Sons & Daughters, San Francisco Auberge du Soleil, Rutherford Chez Noir, Carmel-by-the-Sea Hilda and Jesse, San Francisco (New) Le Comptoir at Bar Crenn, San Francisco Mister Jiu's, San Francisco Niku Steakhouse, San Francisco O' by Claude Le Tohic, San Francisco The Progress, San Francisco San Ho Won, San Francisco State Bird Provisions, San Francisco The Village Pub, Woodside See More: San Francisco Restaurant News
San Francisco Chronicle
26-06-2025
- Entertainment
- San Francisco Chronicle
Michelin stars: Which restaurants won — and lost — in the Bay Area
The California Michelin stars were revealed on Wednesday evening, with the Bay Area's newest winners reflecting a regional shift for the food industry's most coveted award. The winery-owned Enclos won two stars, the first restaurant in Sonoma to win a Michelin star. Sun Moon Studio, a tiny fine-dining restaurant in Oakland, earned one star. It's Oakland's second-ever Michelin starred restaurant, joining Commis (which maintained its two stars this year). There was no new winner in San Francisco, though Kiln in Hayes Valley, which earned its first star last year, was elevated to two stars. The prestigious Michelin stars were announced at a ceremony in Sacramento. Three Northern California restaurants dropped off the 2025 guide. Mountain View's longtime Chez TJ, which has held a star since Michelin started covering the Bay Area nearly two decades ago, lost the distinction. Aphotic and Osito, which each held one star, closed in 2024 and 2025, respectively. San Francisco omakase restaurant the Shota, which previously held one star, has been temporarily closed since March but remains in this year's guide. Stone Edge Farm Estate Vineyards & Winery, a premium producer of classically styled Bordeaux wines, opened Enclos in late 2024 with San Francisco fine-dining chef Brian Limoges at the helm. Chronicle restaurant critic MacKenzie Chung Fegan lauded much of the menu on a visit, including 'exquisite' venison tartar tartlets and aged tuna belly with a 'miraculous' brown butter passion fruit zabaglione. Michelin's anonymous inspectors described Enclos as a 'rarified realm' where the 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.' Fegan also named Sun Moon Studio, which quietly started serving a tasting menu at just four tables in an unassuming West Oakland space last summer, the Bay Area's best new restaurant of 2024 and No. 4 on the Chronicle's Top 100 restaurants list. This is chefs and owners Alan Hsu and Sarah Cooper's first restaurant. Their food draws on their pedigree from top Michelin-starred restaurants, including Benu in San Francisco and Per Se in New York City, as well as their heritage and personal experience, like a mini Taiwanese sausage cradled in a buttery, steamed brioche bun. 'A slightly clandestine air still prevails outside this inconspicuous little spot, but the secret is out: the handful of seats inside are hotly in demand,' the Michelin inspectors wrote. 'The style is pared down and technically precise, letting products shine while adding a spark of personality.' Bay Area restaurants also nearly swept the guide's special awards. The bar team at modern Indian newcomer Eylan in Menlo Park won the exceptional cocktails award. Eylan was also the sole Bay Area restaurant added to the guide's 2025 Bib Gourmand list, for businesses which the guide describes as offering 'a meal of good quality at a good value.' Nick Peyton, maitre d' and owner of Cyrus in Geyserville, won Michelin's outstanding service award. Chris Barnum-Dann of Localis in Sacramento took home the sommelier award — an unusual feat for the chef and owner of a restaurant. Northern California remains home to the most three-star restaurants in the state, though Michelin added two Los Angeles restaurants to the category this year. Atelier Crenn, San Francisco Benu, San Francisco The French Laundry, Yountville Quince, San Francisco SingleThread, Healdsburg Two stars Acquerello, San Francisco Aubergine, Carmel Birdsong, San Francisco Californios, San Francisco Commis, Oakland Enclos, Sonoma (new) Harbor House, Elk (Mendocino County) Kiln, San Francisco Lazy Bear, San Francisco Saison, San Francisco Sons & Daughters, San Francisco One star 7 Adams, San Francisco Angler, San Francisco Auberge du Soleil, Rutherford Auro, Calistoga Chez Noir, Carmel Cyrus, Geyserville Hilda and Jesse, San Francisco Kenzo, Napa Kin Khao, San Francisco The Kitchen, Sacramento Le Comptoir at Bar Crenn, San Francisco Localis, Sacramento Madcap, San Anselmo Mister Jiu's, San Francisco Nari, San Francisco Niku Steakhouse, San Francisco Nisei, San Francisco O' by Claude Le Tohic, San Francisco Plumed Horse, Saratoga Press, Saint Helena The Progress, San Francisco Protégé, Palo Alto San Ho Won, San Francisco Selby's, Redwood City The Shota, San Francisco Sorrel, San Francisco Ssal, San Francisco State Bird Provisions, San Francisco Sun Moon Studio, Oakland (new) The Village Pub, Woodside Wakuriya, San Mateo
San Francisco Chronicle
29-04-2025
- San Francisco Chronicle
Book your table at this new Wine Country restaurant before it gets a Michelin star
Over a year ago, my colleague Jess Lander gave readers a preview of Enclos, a fine dining restaurant in Sonoma owned by Stone Edge Farm Vineyards & Winery. ' Can this winery bring a Michelin star to Sonoma?' she teased. Enclos opened in December, and my verdict is in: Yes, it absolutely will. This is not a formal review of Enclos — a distinction that may matter less to readers and more to my editors and me. I've only visited one time as opposed to the customary three for reviews, but that was enough to certify that chef Brian Limoges has made good on his ambition. There is much to find charming about Enclos, from the Victorian building in which it is housed, half a block from Sonoma's downtown plaza, to the copper pots and dried flowers framing the kitchen — a touch that reminded me of Saison and Angler, where Limoges oversaw operations for two years. Waiting for us at our table was a note of welcome, a pen and ink illustration of two deer in a meadow of wildflowers, shaded in with colored pencil. These personalized cards are the work of Larry Nadeau, a nearly 20-year veteran of the French Laundry who now oversees the excellent service at Enclos. 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. In advance of a course of aged tuna belly over Koshihikari rice, a server will visit your table with an intact slab of the fatty fish to demonstrate how 60 days can transform the flesh. The toro was the highlight of my meal. A miraculous brown butter passion fruit zabaglione pitted richness and acidity against one another, and gleaming succulents added crunch. Pastry chef Sophie Hau, most recently of Californios, ensures the meal ends on an operatic high note. The evening's final bites, two wee ice cream sandwiches that resemble Choco Tacos in form, arrive perched on a frame of honeycomb. The two-bite delights left me outraged that honey is not more frequently viewed as a main character rather than just a sweetener. There were a few misses among the hits, most notably a course where duck tortellini were finished at our table with brodo poured from a vintage silver urn. Sipping the broth from the cup left my lips slicked with fat and my tongue wishing for acidity. The gorgeous urn, the honeycomb, the tuna belly show-and-tell — for the most part the dramatic flair works marvelously. But by the end of the evening, my dining companion and I found ourselves sneezing. A course of smoked Wolfe Ranch quail legs is presented tableside, smoke billowing out of a handcrafted wooden box. We were seated in the narrower of the two dining rooms, and my sensitive sinuses grew to dread the arrival of the quail course at the tables around us. (Of note, a friend who was seated in the larger room did not share my sneezy experience.) Regardless of which room you end up in, ask to poke your head into the other. The space, which housed Stone Edge's previous restaurant, Edge, has been overhauled by Jiun Ho, the designer behind Saison. The result feels like a Scandinavian tiny house, one room moody with ebony shou sugi ban'd walls, the other light and clad in cedar. While an astonishingly intricate papercut artwork is a holdover from Edge, the new sheep's wool tapestries that adorn other walls not only add textural dimension but also absorb sound — a thoughtful touch in a restaurant full of thoughtful touches.
