Episode Details

This week on Five Rules for the Good Life, I sit down with Harry Posner and Natalie Dial of Tomat, a restaurant that doesn’t just talk about seasonality, it lives it. We get into what it actually takes to grow your own ingredients while running a restaurant, from the early mistakes to the unexpected wins. They break down their Five Rules for Having Your Own Restaurant Garden, including why experimentation matters more than perfection, how to think realistically about what you can grow, and what it means to truly close the loop on waste. It’s practical, a little obsessive, and exactly the kind of conversation that makes you rethink where your food comes from.

There’s something deeply grounding about growing even a small piece of what you eat. It shifts your understanding of time, effort, and value in a way no delivery app ever will. You don’t need a full backyard or a restaurant budget to start. A simple planter box with herbs on a windowsill or balcony is enough. Basil, thyme, parsley, things you actually use. You water it, you cut from it, you watch it come back. That loop, small as it is, changes how you cook and how you think about food. It makes dinner feel earned in the best way.

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Introduction

Hello, and welcome to Five Rules for the Good Life.

I’m your host, Darin Bresnitz. Today, I sit down with Harry Posner and Natalie Dial, the chef and CEO, respectively, of LA’s Tomat. Located in the Westchester part of the city, Tomat has the distinct pleasure of being here on the LA Times 101 Best Restaurant List and was named one of Esquire’s Best New Restaurants in America.

They share their five rules for having your own restaurant garden and talk about the importance of experimenting with the produce you plant, understanding the ratio to reality of what you can grow and consume in the restaurant, and give you the perfect timing to plan for each growing and eating season.

It’s a fantastic conversation for anyone who’s fantasized about having their own garden, either at a restaurant or at home, and the desire to grow what you eat. So let’s get into the rules.

Meeting the Guests

Harry, Natalie, it is so nice to meet you. Thank you for making the time before your impending bundle of joy comes to join us in the world.

We’re so glad to be here. Thanks for having us. Thank you very much.

The Origin of Tomat

It’s easy to say that most chefs or restaurateurs, especially in California, are driven by farm fresh ingredients from the market. You literally named your restaurant with a nod to one of California’s most famous pieces of produce. Why go all in on this concept.

It wasn’t even really inspired by the piece of produce itself, other than Harry and I both have that nickname, had it growing up serendipitously, independently of each other, because we turned red in the sun and looked like tomats or tomatoes. However, the official, the initial line before we were like, actually, the fun reason is a way better explanation, was that we are going to grow our own stuff.

We’re in California. We’re using as much local farmer’s market produce as possible. And our logo is a slice of tomato with a stem, the seeds. And we’re trying to show you we’re growing, we’re getting the best stuff. That’s why we’re Tamar.

Why Grow Your Own Ingredients

The dedication to the bit is something that we are very big on here at Five Rules. You guys are also very dedicated to growing your own produce, vegetables. Why is it so important to you to go that early and deep into the process of the ingredients you bring into the restaurant.

We work with some of the most amazing farmers, and there are some absolutely amazing people here that really