Tomat
californian
We hold 301 venues in Los Angeles, CA and could score 189 of them. Positions are counted against those 189.
v1.7.4 24.3/100 = sourcing 4.4/50 (named-farm 1 distinct [rancho-gordo (brand-program/solid) x0.38], named-region 1 distinct, attribute 0 distinct, buzzword 0 distinct; +15% corroboration lift from sourcing press) + farm partners 7.1/20 (best: weiser-family-farms at 36.6, linked by a unresolved claim) + registry 0.0/12 (none listed) + press 12.8/18.
17 signals are withheld while we re-check the source. They cite a menu capture that failed our plausibility review — a page that didn’t look like a real menu when we re-read it. The claims may well be accurate; we don’t publish evidence we can’t stand behind, and the ranking above was scored before this check, so it still counts them.
produce
Rancho Gordo dried beans (vegan stew)
Named farm“A vegan stew uses Rancho Gordo beans.”
found online · source ↗
Santa Monica Farmers Market (most of the restaurant's produce)
Named region“Chef Harry Posner, quoted, says he sources 'most of the restaurant's produce from the Santa Monica Farmers' Market.'”
found online · source ↗
See the week▾
| Sunday | brunch 8am – 2:30pm · dinner 5pm – 8:30pm |
|---|---|
| Monday | Not listed |
| Tuesday | Not listed |
| Wednesday | lunch 8am – 2:30pm · dinner 5pm – 8:30pm |
| Thursday | lunch 8am – 2:30pm · dinner 5pm – 8:30pm |
| Friday | lunch 8am – 2:30pm · dinner 5pm – 8:30pm |
| Saturday | brunch 8am – 2:30pm · dinner 5pm – 8:30pm |
“Not listed” means the day was absent from the schedule we read — usually closed, but we never saw it stated, so we don’t claim it.
Hours checked Aug 24, 2026 · source ↗ · checked 41 days ago, so we're not calling it open or closed — anything over 14 days can have changed · Always worth confirming with the restaurant.
Book on Resy ↗link checked Aug 24, 2026
Authority & awards
- MICHELIN Guide 2026: Selected ↗
MICHELIN Guide
Award
Lifestyle coverage
- Tomat - Review - Westchester - Los Angeles ↗
The Infatuation
National lifestyleDec 4, 2024
“Review of chef Harry Posner/Natalie Dial's Westchester spot; notes a menu that 'namedrops a long list of local farms' but doesn't itself name one.”
- Hidden Gems: Meet Natalie Dial & Harry Posner of Tomat ↗
Voyage LA
Local lifestyle“Owner interview; general sustainability/sourcing values statement, no specific farm named beyond what Time Out already covers.”
mentions sourcing - Review: L.A.'s most ambitious new restaurant grows produce within smelling distance of the LAX In-N-Out ↗
Time Out
National lifestyle“Feature on Tomat's on-site garden (the 'Kids' Lot') and produce sourcing; chef Harry Posner quoted on his Ballymaloe Cookery School training.”
mentions sourcing
Coverage
- The 10 Restaurants That Defined Los Angeles Dining in ... ↗
Resy (blog.resy.com)
Press“There are countless Los Angeles farm-to-table restaurants that work directly with farmers, growers, and producers, but what sets Tomat apart from them is… a lot. (Their dinner menu lists over 50 purveyors alone.) The menu at Tomat, run by husband-and-wife duo Harry Posner and Westchester native Natalie Dial, pulls inspiration from their lives and travels across the U.K. and West Africa, plus Posner’s Persian heritage for good measure. And that’s just scratching the surface. There are two gardens, one on the roof, and another a few blocks away, where they grow produce for the restaurant with he”
mentions sourcing - The Top Restaurants in Los Angeles Right Now ↗
Resy (blog.resy.com)
Press“In a Westchester strip mall just two miles from LAX, you’ll find this three-floor farm-to-table restaurant that redefines airport-adjacent dining. Led by husband-and-wife team Harry Posner and Natalie Dial, Tomat is uncompromising in its use of high-quality, hyper-local ingredients sourced exclusively from farmers’ markets, local fishers, and regional dairy producers. The menu, a unique fusion of Persian, Japanese, and British flavors, is a testament to the couple’s diverse culinary heritage: think saffron-scented tahdig, a Persian rice dish adorned with pickled raisins, pumpkin seeds, and dil”
mentions sourcing