The newest farm to table restaurant comes from one of owners of K&J Orchards, a fruit purveyor for numerous restaurants in the Bay Area.

I’m well aware of K&J Orchards as Benu orders fruit from them and I pay all the invoices. I initially went to Pomet during the summer for a work dinner as the chef of the restaurant used to work for our company several years ago. Fast forward a few months later, Tommaso and I randomly walked in on a Saturday night and got a table as a large party had canceled. Pomet is located in Oakland and opened up earlier this year where their menu is highly seasonal emphasizing the produce from their farm as well as other local well known purveyors.

I started off with their seasonal drink which was passionfruit kombucha. So refreshing with a little tang.

This was a vibrant first dish. The albacore was tender, the peaches were juicy, the cucumbers were crunchy, and the avocado was creamy. The chili added some kick and the succulents added a herbaceous note. Everything worked together.

This bread was divine. The rolls were so warm and fluffy and the combination of the peach browned butter with normal butter was insanely good. I could have easily ordered another round but I contained myself.

Wolfe Ranch, another purveyor we use, has excellent quality quail. It could even be considered some of the best in the country. I loved their rendition of salt & pepper where the exterior was super crispy.

I mean who doesn’t love potatoes? The smoky potato with the silky sour cream was a tasty combination. We added the trout roe which was good but not necessary.

Tommaso loves mushrooms and since I’m not a fan, this dish was all his. He said the pasta was filled with a variety of mushrooms and also topped with more mushrooms. He loved it! I did try the corn miso butter sauce and that was delicious.

I rarely eat red meat at home so having short rib is a real treat. I loved the funkiness of the fermented black bean sauce with the tender meat and charred scallion and peppers.

The duck was probably my favorite main course. Beautifully rendered skin with succulent meat made for a great duck dish. The sweetness from the pears and the bitterness from the mustard greens rounded out the dish.

This was a gift from the kitchen and while it was perfectly cooked, it was my least favorite. However, the bronx grapes were sooo good as they were slightly blistered and very juicy.

I hope they never take this dessert off because it was stellar. It wasn’t overly strong in coffee flavor and had the right amount of sweetness. The texture was ultra smooth too.

I’m a sucker for an olive oil cake and theirs was spot on. Super moist with juicy peaches on top. Hard to complain.

I wanted to love this dessert but it was the weakest. While the passionfruit cheesecake was great, the black sesame crust and tuile was overpowering in flavor.

Pomet is a great addition to the East Bay and I really appreciated that they highlighted all the various purveyors. Everything was fresh and in season so my rating is an 8/10.