Jaclyn Bisantz

Enclos, Sonoma, CA., 11/7/25

~ hsnixon ~ 4 Comments
building – 139 E Napa St, Sonoma, CA 95476

Enclos opened in late 2024 and received 2 Michelin stars and a Green Star in summer of 2025, putting Sonoma on the map with Healdsburg and Elk.    Mac and Leslie McQuown who started the 16 acre Stone Edge Farm Estate Vineyards and Winery 20 years ago,  are the proprietors.  Now Enclos relies heavily on these organic gardens to help inspire the seasonal menus.   Executive Chef Brian Limoges developed an appreciation for coastal foods and cooking in his native New Hampshire before moving to San Francisco in 2013 where he worked as Sous Chef at Atelier Crenn, Quince and Saison, to name a few.    The restaurant, whose front yard contains 100-year old olive trees,  is in a Victorian home on the Plaza of Sonoma.  Inside, the small 2 rooms can seat about 28 people per night with a large open kitchen at one end of the space.  High coved ceilings are in both rooms filled with woods, modern light fixtures and art.   Some bench seating accompanies the interestingly cut bare wood tables.  All guests receive the same tasting menu with no optional supplements other than wine pairings.  There is some patio seating with a different, more casual menu available for wine club members.  Chef Limoges wants to create an experience for his guests and each table receives a hand drawn card by Larry Nadeau, Dining Room Manager.  Ours, of course featured Frankie -who lounged with it on a silver tray while we ate –  a thoughtful touch for the fun evening. Continue reading →

Harbor House Restaurant (update), Elk, CA., 5/9/25

~ hsnixon ~ 2 Comments
exterior – 5600 CA-1, Elk, CA 95432

Harbor House is undoubtedly one of my very favorite restaurants and so we try and visit often.  It’s been several months and a different season so it’s fun to see what’s new on the menu.  Staying at the Harbor House is the best way to go – the view is beautiful as is the property and they’ve been working on upgrades to the rooms and bathrooms.   Their ranch/farm is in full production which along with other local fisherman and ranchers give them access to top quality ingredients. The food has a purity to it without 25 ingredients on each dish and smears, foams and unnecessary green garnishes.   Sommelier Jason Chin has taken over the wine program and will find you a fine wine in your price range to go with the tasting menu.  As they require a 2 night stay you can look forward to another Harbor House meal in a few days!  Hope you’ll go and tell them Frankie sent you. Continue reading →

Harbor House Inn Restaurant, Elk, CA., 8/22&23/24

~ hsnixon ~ 2 Comments
front – 5600 CA-1, Elk, CA 95432

Prior to this visit we dined at Harbor House last May 2024 and Nov. 2023 but many other times as you’ll find if you search for it on this site.  We would go more often if we were a bit closer – it’s definitely at the top of our list of favorites.  The staff are all very welcoming and the meal truly deserves its 2 Michelin Star rating.  They also achieved a Green Star for their protection of the environment and no-waste ethic.  Chef Matt Kammerer and his team have created a jewel for this beautiful coastal setting which serves locally sourced proteins and ingredients harvested from their ranches.  They put great effort into creating new items for your second night but will repeat some of your favorites too.  Their wine list continues to evolve nicely under Kelly Eckel and we trusted him to select for us and he finds some wonderful choices.  The restaurant changes a few things every time we visit and this visit found carpet in the main dining room.  Another means to buffer the perfect noise level but I’m not sure I liked covering the gorgeous wood floor.  Now that most amazing staff can whiz by and you won’t even notice.  I must also mention that one of their fabulous captains, Jaclyn Bisantz won the young server competition and will now represent the U.S. in the international competition!  Quite an honor but you couldn’t find someone more deserving.  Great staff are a huge component of a restaurant’s success and I look forward to seeing every one of them again soon.  Hope I’ll see you there too! Continue reading →