Gourmet ranch missions stuck
![gourmet ranch missions stuck gourmet ranch missions stuck](https://media2.fdncms.com/sacurrent/imager/u/blog/26741222/screen_shot_2021-07-22_at_12.50.33_pm.png)
Utilizing a dizzying array of local farm-fresh and foraged ingredients, inventive homemade infusions, and unexpected flavor combinations, Biancaniello came to be known for concoctions that toed the line between food and cocktail. During stints at hotspots like the Library Bar at the Roosevelt Hotel and Roy Choi’s Commissary in Koreatown, Biancaniello shot to prominence with cocktails unlike anything the city had ever seen, from fresh arugula gimlets to alcoholic oysters. “If I wasn’t nervous, I wouldn’t be doing this.” Indeed, much of Biancaniello’s career has been shaped by his willingness to embrace the unknown. I’m not thinking about right or wrong.”īut is he nervous? “Of course,” Biancaniello says, not missing a beat. “It’s all self taught, its all what I want to do. As he preps for his opening night in the Calamigos kitchen, cutting spongey strips of Saint Lucian seamoss, just flown in from the island last night, for a gin infusion, and shards of cactus from the Calamigos property for a vodka one, Biancaniello’s excitement over the impending opening is palpable.“It’s feeling right because it’s my style,” he said. When the restaurant opens in August it will be first of its kind on the LA dining scene, and the first time in Biancaniello’s acclaimed 10-year career he’ll be putting on display his skills not just with liquids, but with actual plated dishes. Called Mon Li, the new restaurant will serve a “liquid tasting” menu, comprising 12 courses of both entrees and small alcoholic plates.
![gourmet ranch missions stuck gourmet ranch missions stuck](https://www.westhawaiitoday.com/wp-content/uploads/2019/02/web1_IMG_4790.jpg)
The famed LA bar chef, long cited as one of the most innovative and influential people working on the cocktail scene today, is only a handful of weeks away from opening his first restaurant, a 12-seat, omakase-style space within Malibu’s Calamigos Beach Club restaurant. Matthew Biancaniello’s to-do list, always long, is on this May afternoon even more unwieldy than usual.