not surprising enclos got 2 stars right off the bat. everything from amuse to dessert was high 2 star level. happy to have pastry chef sophie hau’s (formerly of californios) desserts again, they were excellent and perfectly balanced.
the service was also very polished and even saw familiar faces from harbor house.
won’t be surprised if they get 3 stars soon.
spiny lobster, jasmine, mango
mussel croustade, golden beet
fermented rutabaga bread pudding, embered apple
miyagi oyster, wasabi, nasturtium, cucumber
diver scallop, caviar, buttermilk coastal succulents
brioche & acorn sourdough, petaluma butter, smoked sel gris
“cioppino” abalone, smoked potato fermented pepper
koshihikari rice, black truffle, 25 year aged balsamic, porcini
miyazaki wagyu, fermented cabbage, bone marrow
yuzu sorbet yogurt, yogurt, finger lime
encos opera, hojicha, coffee, passionfruit
lemon leaf flan pâtissier
white truffle honey cornet
