Pomet on Oakland’s Piedmont Avenue takes "farm-to-table" to another level. For starters, it’s by the people who run an actual fruit farm (K&J Orchards, which supplies Bay Area restaurants like Che Fico and The French Laundry). Plus, seasonally-changing dishes are made with their pears, apples, and nuts—even the cherry and apricot wood used to fire up the hearth comes from their orchards. The smell of sizzling short rib will draw you in. That, and everything else on the menu. There's cured rockfish that gets brightened up with fermented radish and lime, crunchy duck confit with gochujang and a super light breading, and shinko pear shaved ice that's so refreshing it makes us feel like we're sitting by a pool. But we’d come back just for the mushroom-filled pasta topped with even more mushrooms, breadcrumbs, and a sweet honeynut miso butter we cleaned entirely off the plate.