Show 326, June 1, 2019: Bar Chef / Master Mixologist Matthew Biancaniello

Celebrity Mixologist Matthew BiancanielloAcclaimed mixologist / bar chef 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.

Matthew Biancaniello, the former cocktail chef for the Hollywood Roosevelt Hotel’s famous Library Bar, is creating cocktails the world has never tasted before. Going beyond the quotidian Whiskey Sour or Tom Collins, Biancaniello is mixing it up with imaginative drinks such as “The Heirloom Tomato Mojito”, a twenty-five-year-aged balsamic vinegar and strawberry libation named “The Last Tango in Modena,” and a fresh arugula-infused “Roquette.”

We’re artfully shaking the cocktail shaker with bar chef Matthew. He’s currently doing a Limited Residency at The Library Bar at The Hollywood Roosevelt on Tuesday & Wednesday evenings from 6:00 p.m. to Midnight through June 26th. Matthew observes that due to the popularity of his current Residency at the Hollywood Roosevelt the look is to now extend his program there through the Summer! Cheers…

Show 97, November 15, 2014: Chef Noah Blom, ARC Restaurant Food & Libations and Shuck Oyster Bar

Noah BlomFinally a chance to chat with Chef Noah about ARC which is just under two-years old. Their provocative tagline is : “Dirty. Sexy. Happiness.”

After being open for all of six weeks, ARC was referred to as one of the “most important restaurants to open in America this decade” by respected food and travel journalist, Brad A. Johnson of The Orange County Register. He is the recipient of a prestigious James Beard Award for excellence in food writing.

Earlier in the year the OC Register Magazine (February 4th) awarded Chef Noah the accolade of “Chef of the Year”

“ARC’s culinary focus is on flame, flavor and finesse – every item is crafted over an open fire in a kitchen where there is nowhere to hide,” explained Noah Blom. “Our goal is to embrace the lost love of simplicity, while satiating the guest with classic dishes that focus on fresh, farmed and vibrant ingredients.”

“Our libations recall a simpler era when the sip replaced the slurp,” revealed Managing Partner Marin Howarth. “Our Bar Chef is focused on a classically crafted atmosphere that echoes our kitchen with a scratch bar where bitters, infusions, syrups and sodas are made in-house.”

Show 42, October 5, 2013: Marin Howarth, co-owner and Executive Chef Noah Blom of ARC restautant at SoCo

Marin Howarth and Executive Chef Noah BlomIt’s fair to say the restaurant opening of the year in Orange County is ARC located right here at SoCo in Costa Mesa. The reviews have been ethereal. Last Sunday, September 29th, they were the recipient of the Golden Foodie Award for “Best New Restaurant.”

Brad A. Johnson awarded them Three Stars in his glowing review (March 20, 2013) for The Register.

ARC owners Marin Howarth and Executive Chef Noah Blom joined us to talk about their wild ride.

It’s all from-scratch cooking with locally sourced ingredients. Every menu item is unusually cooked over an open fire. There are impressive secret menu items (including a giant burger) so ask…

It’s an open kitchen so everything is totally visible to the guest. Great care goes into the preparation of the libations, too, under the supervision of a bar chef. Bitters, infusions, syrups, and sodas are all made in-house.