Matthew Biancaniello creates adventurous cocktail experiences. He formulates cocktails based on farm-fresh and unique, organic ingredients. Never working off a set cocktail menu, Biancaniello visits at least five different local farmers markets a week to source his ingredients, which inspire his imaginative cocktails. This is the Art of Omakase, honoring how the customer and bartender create a special experience together.

 

Blood Orange Cracker

Blood Orange Cracker

Dehydrated Blood Orange, Goat Cheese, Fig Bourbon Jam And French Lavender

Stuffed Cherry Tomato

Stuffed Cherry Tomato

Guava Infused Tequila, Sun Gold Tomato, Salted Caramel

Oro Blanco Cup

Oro Blanco Cup

Oro Blanco, Blood Orange, Paige Mandarin, All Spice Liqueur

Bubbly Mary

Bubbly Mary

Gaviota Strawberry And Green Zebra Tomato Water With Sparkling Rose

Roquette

Roquette

Wild Arugula Gimlet

Health Kick

Health Kick

Mezcal, Krogstad Aquavit, Celery And Salt

Mezcal and Tonic

Mezcal and Tonic

Seasonal

Breeders Cup

Breeders Cup

Stinging Nettle Infused Gin, Beet, Horseradish And Cucumber

White Truffle Egg Nog

White Truffle Egg Nog

Seasonal

Last Tango in Modena

Last Tango in Modena

Gin, Strawberries, 25 Year Old Balsamic With A Saint Germain Foam

Un Cafe Va Bene

Un Cafe Va Bene

Artichoke Liqueur, Cassis, Espresso With Blood Orange Air

Mayan Campfire

Mayan Campfire

Tequila, Goat Milk , Chocolate , Cayenne With Roasted Rose Geranium Marshmallows

The Los Angeles Times

Biancaniello’s first book is a well-photographed, handy guide to so-called “culinary cocktails,” making drinks that spill over, metaphorically at least, from drink to plate.  – Amy Scattergood

The New York Times

In his new (and first) book, “Eat Your Drink: Culinary Cocktails”, Biancaniello reveals his methods — and, perhaps predictably, encourages experimentation..   – By Jessica Ritz

Edible Hawaiian Islands

This is the guy. The king of the bar pop-ups and most coveted bartender in L.A. Part scientist, part therapist, part yoga disciple. The foraging, fedora donning, completely captivating Matthew Biancaniello..  A true professional with a unmatched passion for creating unique flavors from the freshest and most unusual ingredients that he could forage. Congratulations Matthew on your new book!  – Kelly McHugh

Working without a set cocktail menu, Biancaniello’s creations are based off of seasonal ingredients and unlikely pairings.  His use of the freshest ingredients and his hunger for experimentation are what set him apart from the rest.

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