This London-inspired restaurant is home to some of L.A.’s most interesting farm-to-table cuisine. Run by husband-and-wife duo Harry Posner and Natalie Dial, Tomat opened in October after four years of pandemic-related construction and permitting delays. A giant neon tomato—the restaurant’s name comes from a childhood nickname coincidentally shared by both co-owners—decorates the side of the three-story building. The ground floor dining room features an open kitchen and a minimalist mix of pale wood, green tiles and red accents. By night, the dim overhead lighting unfortunately emphasizes the bags under your eyes. The three-story building also includes a middle level used for private events and a rooftop terrace where—at least in warmer weather—the eco-conscious couple hope guests will enjoy cocktails and bar bites without the aid of environmentally unfriendly space heaters.
As of writing, Tomat offers dinner service five nights a week plus coffee and pastries (8am–1pm) every day but Monday. Like many other upscale L.A. restaurants these days, Tomat rotates its offerings with the seasons, proudly listing farmers and other purveyors who made your meal possible. But unlike any other eatery, Posner (the duo’s culinary half) draws upon his British upbringing, Persian heritage and Japanese cooking to meld a mishmash of global flavors that most Angelenos have never seen or tasted before. The menu features standouts like “barbari” bread that more closely resembles focaccia, a riff on tahdig cooked in a donabe and a juicy roast duck. The last dish, a neighborhood favorite, is served with a mole sauce inspired by fesenjoon, a traditional Persian stew made with pomegranates and walnuts. In my eyes, the must-order is a weekend-only British-style beef and bone marrow pie. At a whopping $95, it’s meant to serve two, or even three, if ordered alongside a few starters, salads and sides.
The higher prices and top-shelf ingredients don’t always translate into an all-around great meal. On one occasion, I received a crumbly, dry kabocha squash katsu, which was promptly taken off the check but still left a stilted first impression. Rancho Gordo beans with grilled maitake, styled like Persian ghormeh sabzi, offer comfort, but nothing more. But Posner’s undeniable talent and creativity, alongside freshly baked madeleines, sticky toffee pudding and other dessert specials by pastry chef Bex Tilton, keep me coming back for more—and madly curious to revisit as the restaurant learns and improves in the long run.
The vibe: An upscale, airy neighborhood restaurant.
The food: A seasonally inspired British-leaning menu loosely inspired by Posner’s Persian heritage, Japanese cuisine and the couple’s shared experiences.
The drink: A solid line-up of rotating cocktails (with non-alcoholic options) and wines by the glass and bottle curated by Dial.
Time Out tip: If you’re keen on ordering one of the weekend-only savory pies, you can text the restaurant to reserve one—they often sell out, particularly if you arrive after 7:30pm.