About

The What, Where, When, and Why of Eat Your Drink, LLC.
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Infusing0

Creating Culinary Cocktails0

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MY PHILOSOPHY

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. Matthew Biancaniello practices the art of Omakase, meaning the customer and bartender create a special experience together..

If you haven’t yet met Matthew Biancaniello, Cocktail Chef formerly of the

Hollywood Roosevelt Hotel’s Library Bar, think Willy Wonka and Leonardo Da

Vinci creating unrivaled specialties unlike anything ever experienced in Los

Angeles before. One of the freshest and most unique talents to appear on the

bartending scene, Biancaniello has found his niche by crafting cocktails based on

farm-fresh organic foods, such as the Heirloom Tomato Mojito, the 25 year aged

balsamic vinegar and strawberry libation named the Last Tango in Modena, and

the fresh arugula inspired Roquette. After his departure he started broadening his

horizons by popping up all around town creating alcoholic ice creams and oysters

with sea urchin and squid ink.

Impressively, Biancaniello only started bartending seven years ago when he

transitioned out of a sales position with Time Out New York and began working

for a catering company in Los Angeles. Self-taught, he read cocktail books to

learn the basics such as Dale DeGroff’s “The Essential Cocktail”, which allowed

him to start viewing mixing cocktails as an art. His first official and only

bartending job came at the Library Bar about seven years ago. He used his own

time and money to revamp the bar from sour mixes to homemade syrups with

fresh, local produce inspired by his farmer’s market finds, visiting four different

markets weekly. He also has formed his own bee colony to produce wild honey

specifically for his cocktails.  He was introduced to foraging by Pascal Baudar and

began discovering unique aromatics in the Santa Monica mountains and began

growing Cuban oregano and passion fruit in The Cooks Garden by HGEL in

Venice. He has been featured in the issues of Playboy, Instyle, Imbibe, Saveur,

Bon Appetit and both The Los Angeles and New York Times. His television

credits include Best Bars in America for Esquire TV, CNN, Unique Eats and Extra

Virgin for the Cooking Channel and Giada at Home for the Food Network.

Matthew won Best Bartender in LA from both Table 20 and Eater LA in 2010 and

in 2013 and won Best Cocktails from LA WEEKLY and Best Mocktails from LA

MAGAZINE. He has consulted for the Chef Roy Choi, Sunkist, The California

Almond Board, Luxe Hotels, Sofitel, and also creates unforgettable private parties,

weddings and corporate events for clients such as TBS. His first book, EAT

YOUR DRINK, was released in March 2016 by Harper Collins and Dey Street

Books.

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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