Enclos is easily one of the most exciting dining experiences I've had recently. With only about 30 seats a night, getting a table is a real challenge, but the level of intimacy and detail you get in return makes the effort completely worth it. The space itself feels warm and cozy, spacious overall, yet with tables arranged closely enough to give the dining room an energetic, communal buzz. From start to finish, the meal hits a level of quality and consistency that is incredibly rare across an entire tasting menu.
The menu in order starting from the small bites:
Peach and Citrus Milk Punch
Maine Lobster Roll Croustade, Brain emulsion
Venison & its antlers
Neapolitan Duck Liver Pie
Fermented Zucchini bread Pudding, 100year balsamic
Muri, Yamile
For the Main Menu(with less detail otherwise I'd be writing entire pages for this review):
Miyagi Oysters
Fruits and Seafood
Brown Butter Salt Bread
Clam Chowder Custard
60 Day Dry Aged Tuna Belly
Quail prepared in 3-ways
Lamb
Stone Fruit Dessert
Sheep Milk Yogurt Souffle
A huge part of what made the night so special was the front of house team. They were incredible: attentive, incredibly knowledgeable, and completely unpretentious. I had a ton of questions throughout the night about the story behind the dishes, from how frequently they receive their vegetable deliveries to the specific flower varieties the bees forage for their honey, and the staff answered every single curiosity with genuine enthusiasm.
That warmth extended right into the kitchen tour. After I commented on their unbelievably extensive spice collection, the team walked us right into the kitchen to show us their larder up close. Getting to see those custom spices and see how the kitchen operates behind the scenes gave us such a cool look into their flavor development.
The interactive storytelling at the table was just as memorable. The venison tartlet served directly on actual deer antlers set a fun, theatrical tone early on, and watching the team pour fresh soup tableside straight out of a massive glass jar was a great touch. They even brought out the whole 60-day dry-aged tuna to present to us before serving the dish, which really built up the anticipation.
Even the beverage program completely blew us away. We opted for the non-alcoholic pairing, which was easily one of the best I have had anywhere. The absolute sleeper hit was a savory tomato-based drink that was so vibrant, complex, and unexpected that we were still talking about it on the way home.
It is hard to single out favorite dishes when everything was executed at such a high level, but three moments really stood out:
Tortellini en Brodo: Simple on paper, but absolute perfection in execution. The pasta was delicate, floating in an incredibly rich, clear broth packed with ginger, garlic, and chives that felt deeply warming and comforting.
Emigh Lamb (Grilled Rib & Squash Blossom): The kitchen's skill with fire and game really shined here. The grilled rib was smoky, tender, and intensely savory, paired with a stuffed squash blossom and a hit of mustard spice that balanced the richness beautifully.
Sheep Milk Yogurt Soufflé: A fantastic, light finish to the meal. The soufflé achieved a cloud-like rise, with the gentle tang of the sheep's milk yogurt cutting perfectly through the sweetness of the Sonoma strawberries and fresh strawberry sorbet.
Enclos manages to hit that rare sweet spot between world-class technical cooking, NA pairing innovation, and deeply warm hospitality. We loved the entire evening so much that we have already booked our return visit for our anniversary this October. read more