A charred Brokaw Farms avocado gets its oomph from nori, K&J cara cara oranges and slivers of smoky trout ($18). The menu is separated into warm and cold starters ($10-$18), pastas ($20-$22), mains ($25-$45) and desserts ($12). (They come from Bolinas’ Star Route Farms, one of the oldest certified farms in California, are sweetened with dates and served on a creamy sunflower seed purée.)Ĭharred Brokaw avocado with trout, nori and cara cara oranges is one of the cold starters at Pomet, which serves seasonal dishes with Asian flair. As a Taiwanese-American and Bay Area native who has worked at Michelin-starred restaurants in Oslo, Tokyo and New York City, Hsu creates dishes that celebrate the ingredient to such a point that you’re left wondering why your roasted carrots never taste this transcendent. THE FOOD: Hsu’s food is approachable with myriad flavors, layers and textures. Roasted Star Route carrots are sweetened with dates and honey and served on a creamy sunflower seed puree at Pomet. Pomet has 50 seats indoors - and come March 30, another 32 seats outside on the adjacent patio. The color scheme is copper and navy, and there are two giant black and white photos of K&J Orchards on the wall and firewood from the orchard stacked in the private dining room in back. THE VIBE: Intimate but spacious, with large picture windows and a wood-burning grill and hearth from the Homestead days. Here’s a closer look at Pomet, which is located in the Julia Morgan-designed building formerly occupied by Homestead. 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. The French Laundry was among their first clients. Together with James Beard-nominated sommelier Paul Einbund, they honor the contributions of Deasy’s parents James and Kalayada, who founded the orchard and year-round farm 40 years ago in Yuba City and Davis. To head the culinary side, Deasy brought on executive chef Alan Hsu, who she knew from years of selling fruit to him when he was a sous chef at San Francisco’s three-Michelin-starred Benu. is any indication, it is an exciting reversal indeed. (Jane Tyska/Bay Area News Group)Īnd if the opening menu at 4029 Piedmont Ave. 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. Pomet, which means orchard in Romanian, is Deasy’s upscale restaurant specializing in seasonal California-inspired dishes that honor and celebrate farmers. It’s not uncommon for restaurant chefs to start farms, but for a farmer to start a restaurant is pretty much unheard of. Second-generation fruit farmer Aomboon Deasy is about to unveil the next stage in her family’s agricultural legacy. But soon, you’ll be able to catch a glimpse - and many tastes - at its Oakland restaurant, Pomet. A private tour of famed Winters farm, K&J Orchards, is largely reserved for Northern California’s most esteemed chefs.
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