Oakland’s Pomet is from the farmer behind K&J Orchards and features a dream team including a Michelin-cred chef and James Beard-nominated sommelier.
is largely reserved for Northern California’s most esteemed chefs. But soon, you’ll be able to catch a glimpse — and many tastes — at its restaurant, Pomet, in Oakland.
Owner and second-generation farmer Aomboon Deasy of K&J Orchards has opened her first restaurant inside the former Homestead on Piedmont Avenue in Oakland. Today, Deasy and her husband, Timothy, run K&J Orchards, now in Winters, where they grow more than 180 varieties of fruits and nuts, including juicy melons, Chinese dates and peacotums, a hybrid of peach, apricot and plum, for a roster of 150 high-end restaurants. Here’s a closer look at Pomet, which is located in the Julia Morgan-designed building that formerly occupied Homestead.Intimate but spacious, with large picture windows and a wood-burning grill and hearth from the Homestead days.
The menu is separated into warm and cold starters , pastas , mains and desserts . A charred Brokaw Farms avocado gets its oomph from nori, K&J cara cara oranges and smoky trout slivers . Housemade pasta is filled with “ugly” mushrooms that can’t easily be sold and is dressed in butter and honeynut miso from, a San Francisco business that uses koji, an ancient fungi, to create modern fermented products.