An incredible farm-to-table dinner at Pomet that completely shows off why it’s a powerhouse on the East Bay dining grid. The kitchen balances pristine ingredient sourcing with serious technical execution across every course.

Seasonal House Kombucha: A fantastic way to kick off the meal. It was crisply effervescent and super refreshing, with a clean acidity that served as the perfect palate cleanser before the richer dishes arrived.

Hokkaido Milk Bread Rolls: The texture on these rolls was insanely soft and pillowy, and the flavor was spot on. That said, it does lean a bit pricey for what is ultimately a baseline bread course.

Marinated English Peas & Fava Beans: I’m typically not a big fan of goat cheese, but this dish completely won me over. The local Andante Dairy goat cheese was incredibly creamy and acted as the perfect canvas for the bright, hyper-fresh spring flavors of the peas and fava beans. An excellent starter.

Ugly Mushroom Caramelle: This dish absolutely lives up to all the local hype. The candy-wrapped pasta shapes were cooked perfectly, holding in a rich, flawless mushroom filling. The texture was incredibly satisfying, but the real star was the morel miso sauce—an amazing, umami-dense pool of deep, earthy flavors.

Squid Ink Tagliatelle: An excellent seafood dish that I absolutely loved. The jet-black squid ink ribbons had that textbook al dente bite, tossing beautifully with a very generous amount of sweet, tender chunks of fresh Dungeness crab. The lemongrass chili butter sauce was perfectly emulsified and coated every strand flawlessly.

Klingeman Farms Pork Chop: A masterclass in wood-fired cooking. Pomet serves their heritage chop pre-sliced, and the kitchen absolutely nailed the temperature. It was exceptionally juicy, uniform, and not dry at all. The seasoning on the hearth-grilled crust was amazing, giving it a deep, savory edge. This is easily one of the best pork chops I’ve had in a very long time.

Chocolate Mousse Torte: This arrived with a bit of a structural comedy of errors—as the waitress set it down, the ice cream scoop lost its traction on the ultra-sleek, glossy mirror glaze and slid right off the top into the caramel. But honestly? The dish tasted so amazing it didn’t even matter. The chocolate filling had a superb, dense richness that paired beautifully with the sweet caramel pool and the earthy crunch of the cacao nib clusters.

Sticky Toffee Pudding: Absolute technical perfection. The airy sponge cake was deeply saturated with a warm, rich toffee glaze, delivering a flavor profile that tasted exactly like what you get natively in England. It was outstandingly good, incredibly comforting, and easily one of the dessert highlights of the year.

Pomet is the real deal. While the bread service is a bit premium, the absolute precision across the pasta program, the legendary pork chop, and the stellar dessert lineup make it an absolute must-visit. Perfect for high-intent diners looking for elite wood-fired cooking.

This place cannot figure out pacing. I’ve been there a few times and the drag between courses makes no sense. We waited almost an hour to get steak (which we paid $7 per oz) after we were done with apps. Instead of comping drinks or anything, they just tried to give me another of the uninspired and overpriced spritz. I didn’t even drink the one I ordered and it’s not going to give me back the hour if you give me more of what I didn’t ask for or want. I paid $300 and for that price point, I have much higher expectations. With the check, they give you two tiny slivers of an Asian pear. You may as well juice the fruit and spray it twice in my mouth. Honestly, I’m really not sure how this place is so highly rated. I’ve had better service at In-N-Out. There is no tip because service fee is mandatory so you can’t even complain through tip election.

Phenomenal taste, well-balanced flavors, and fresh locally-sourced ingredients with excellent service. In particular we loved the carrots, korean fried duck, mushroom pasta, milk buns, duck, sole, and steak. Easily one of my favorite meals in the bay area and dining experiences this year.