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Michelin Green Star | Oakland, CA
At Pomet, the connection between the land and the table goes beyond partnership and becomes a shared identity. Aomboon Deasy, a second-generation farmer and owner of K&J Orchards — a longtime darling of Bay Area farmers’ markets known for its exceptional tree fruit — opened Pomet to bring the spirit of the orchard to Piedmont Avenue. (The name means “orchard” in Romanian.) With Chef Edalyn Garcia now leading the kitchen, the restaurant holds a Michelin Green Star, recognizing its leadership in sustainable fine dining.
The Sustainability Print:
Local Sourcing:
The vast majority of the menu is sourced from within California. About 80% of the fruit comes directly from K&J Orchards; the rest is drawn from ~20 regional farms — including Brokaw Ranch Company, Star Route Farms, and Zuckerman’s Farm — all proudly listed on the back of the menu.
The Import Reality:
As Deasy puts it, “The only thing from outside of California is the wine.” The beverage program is the restaurant’s primary carbon bridge, featuring prestigious imports from France and beyond alongside regional labels.
Waste as Ingredient:
The kitchen uses fin-to-head and tail-to-snout cooking. “Ugly mushrooms” are pureed for pasta; vegetable scraps go back to the farm to feed animals. Nothing is wasted.
Employee Well-being:
An automatic 20% service charge ensures all staff earn a fair living wage — a commitment to social sustainability as much as environmental.
The Full-Circle Fire
One of Pomet’s standout features is its closed-loop energy model.
Fuel from the Farm:
The restaurant’s wood-fired oven uses wood pruned from K&J farm branches or retired fruit trees. The tree gives fruit for the menu; later, its wood cooks the food.
Regenerative Roots:
Pomet works exclusively with regenerative ranchers for its meats — beef, lamb, pork, and chicken — so the livestock they source actively helps restore soil health and capture carbon.
Seasonal Mastery:
The menu adapts in real time to California’s changing seasons, pivoting to local alternatives the moment a crop peaks or ends, avoiding the carbon cost of long-distance shipping.
Pomet distinguishes itself as Oakland’s most integrated restaurant by transparently listing every farm on its menu — building trust with sustainability-minded diners — while supporting small-boat fishermen, reducing farm waste, and transforming imperfect produce and reclaimed orchard wood into a top-quality dining experience. It is the rare place where the farmer, the fire, and the feast are all part of the same story.
