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Scoma’s Matthew Talbert Named One of the Top 21 Bartenders in the World


Scoma's Bar Director Matthew Talbert

Congratulations to Scoma’s Assistant General Manager and Bar Director, Matthew Talbert who was recently recognized as one of the 21 best bartenders in the world for 2020!


Matthew Talbert has been developing craft cocktails and bar menus around the United States for more than two decades.  Matt started working in restaurants at the age of 16 in the suburbs of Chicago where he worked his way up through the ranks in a number of establishments, honing his skills in both the front and back of the house.

During his first bartending gig in 1999, Matt became hooked on the art of the cocktail, learning everything he could on the subject from a scientific standpoint down to studying flavors, researching the history of spirits and distilling and creating hundreds of his own unique libations, liqueurs and bitters for customers, colleagues and friends.  In 2010, Matt made the move to the Bay Area where he took a role with celebrity chef (and DJ) Hubert Keller as Beverage Director and Buyer at Burger Bar. There, he was responsible for creating a relevant bar program for the restaurant and implemented several new events including a monthly prix fixe beer dinner series with local brewers.

In his current role at Scoma’s in San Francisco, Matt has taken the restaurant’s bar program to a whole new level, pushing the boundaries of the modern cocktail while expounding upon the classics.  Matt’s passion for the business and this art form is completely self-evident in his infectious knowledge, endless creativity and the smile that comes across his face whenever anyone wants to talk shop.

Read the complete list below.
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Three Perfect Cocktails For The Super Bowl, Oscars and Valentine’s Day You Can Make at Home!

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Three Perfect Cocktails For The Super Bowl, Oscars and Valentine’s Day You Can Make at Home!


With the Super Bowl, Academy Awards and Valentine’s Day all headlining everyone’s social calendars these next two weeks, you are going to need a few go-to cocktail recipes for your entertaining needs. Our Assistant General Manager and Bar Director, Matthew Talbert, recently recognized as one of the 21 best bartenders in the world by the Bartender Spirit Awards, suggests these three. They are unique, delicious, and easy to make at home.



1 ½ oz premium tequila

½ oz hibiscus infused agave

½ fresh lime juice

Dry Hibiscus Flowers

GLASSWARE: Gold Rim Glass

GARNISH: Floating lime wheel


Hibiscus infused Agave recipe: Warm a 18.5 oz bottle of raw blue agave nectar over low to medium heat. Once hot but not boiling turn off the heat and steep 1-2 cups of hibiscus flowers for 10 minutes. Strain out the flowers and discard. In a mixing glass, combine the tequila, hibiscus infused agave and fresh lime juice (adjust lime and agave to personal preference). Add ice and shake hard and fast to chill. Strain over fresh ice in your Gold Rimmed Glass. Garnish with a floating lime wheel. If you don’t have a gold rimmed glass, garnish with golden beets.


PISCO PUNCH BOWL (A SF Original Cocktail)

INGREDIENTS: (makes 12)

1 bottle premium Pisco

6 oz fresh lemon juice

6 oz fresh lime juice

6 oz fresh pineapple juice

6 oz simple syrup (1:1 water to sugar)

Or sub out the simple syrup for Gum Syrup

GLASSWARE: Rocks Glass, Punch Bowl and serving ladle

GARNISH: Pineapple Chunk 1”x1”, lemon and lime wheels, and frozen pomegranate seeds.

MIXING INSTRUCTIONS: Combine all ingredients into your punch bowl and chill in the refrigerator. When ready to serve add your garnishes and ice. Fill your rocks glasses with ice for our guests. Enjoy!




1 ½ oz Vodka

4oz Scoma’s Bloody Mary Mix

GLASSWARE: 16 oz pint

GARNISH: Celery Stick

MIXING INSTRUCTIONS: In a 16oz Glass filled to the brim with ice add your vodka of choice and fill with Scoma’s Bloody Mary Mix. Stir well and Garnish with a fresh piece of celery. Enjoy!

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A Mindful Supper II


Scoma’s Mindful Supper II – The Producers !!

May 15, 2019   5:30pm

We invite you to join us for our second “Mindful Supper,” a series of events dedicated to showcasing our wonderful purveyors in the Bay Area who take a mindful and attentive approach to the food they produce and the environment in which it is cultivated.  This five-course supper, “The Producers,” features the bounty from local farmers, foragers, and artisans with a menu lovingly created by our Guest Chef Gordon Drysdale.  And as an added bonus, The Fishwives band will be making an appearance, serving up some raucous and irreverent songs of the sea. (learn more about the Fishwives Band )

Participants include:

  • Nick Krieger, F/V Take Time (Commercial crab boat captain & of Deadliest Catch fame)
  • Andy Griffin, Mariquita Farm (Third generation farmer and an industry “go to” favorite)
  • Michael Recchiuti, Recchiuti Chocolates (Hand-making confections for more than 20 years)
  • Julie Rossotti, Rossotti Ranch (Producing some of the most humane and highest quality meat available in the US)
  • Kirk Lombard, The Sea Forager (Writer and sea forager and leader of the #1 walking tour by SF Weekly)
  • Jim Reichardt, Sonoma Poultry (Fourth generation duck farmer widely known for humanely raising their highly-sought-after Liberty Ducks)
  • Connie Green, Wine Forest Mushrooms (Bringing wild mushrooms and foods to the country’s best chefs and kitchens since 1982)

“As chefs, we sometimes put too much focus on what is on the plate, and not how it got there.  Hence, the creation of Scoma’s Mindful Suppers– showcasing the great minds and methods behind the ingredients that go into creating delicious and wholesome food.”  – Chef Gordon Drysdale

Since its inception in 1965, Scoma’s has recognized the significance respecting the environment and has taken a similar approach in its fishing and sourcing methods.  Only using the freshest locally-caught seafood and locally-sourced ingredients, the restaurant prides itself on maintaining a mindful way of running a restaurant and always being respectful and grateful of nature and what the ocean and land have provided us.

We hope you will be able to join us for this evening of wonderful food, drinks, music, people and conversation.

Scoma’s also offers complimentary valet parking.

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Craft on Draft

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Craft on Draft

Scoma’s Most Popular Cocktails on Tap, Served Fast and Perfect, Every Time

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Batched cocktails are the way of the future. More and more bars are implementing it into their repertoire. Regardless of how close you are to your staff, or how much they respect you as the cocktail curator, bartenders take liberties with house recipes all the time. So, on one hand to eliminate consistency problems or recipe discretion batching is great. You don’t have to worry about one guest having three Manhattans from three different bartenders, with the same ingredients, three different ways. Therefore batching is great for quality control. Its other great benefit is for speed of service. In a restaurant of our size where we consistently see over 1,000 people a day during the busy season, we can’t have guests waiting for cocktails.

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Meet Scoma’s Signature Cocktails

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Meet Scoma’s Signature Cocktails

The founding premise of Scoma’s reinvented cocktail program from Bar Director Matthew Talbert, was to take a classic cocktail and put a modern spin on it. These three cocktails are the foundation of our Signature series:

1965 Manhattan


Any bartender can make a great Manhattan, but what makes it great is not just the bartender, it’s also the ingredients. We took that one step further by barrel aging the entire cocktail for one thousand, nine hundred, and sixty-five hours (to honor the year we opened, 1965) in new American white oak 10 liters barrels charred to a #3. We’ve been told many times that our Manhattan is arguably one of the best Manhattans people have ever had. Our Manhattan follows the New York recipe and area code: 2-1-2–two ounces of Whiskey, 1 ounce of vermouth, and 2 dashes of Angostura bitters.

Anchor Negroni


The name “Anchor Negroni” is an older iteration to what we now just call the House Negroni. It is our version of a classic Negroni that goes through a semi-seasonal and creative rotation. A Negroni has three parts, gin, Campari, and sweet vermouth. We have done anything from using local ingredients, such as the “The Local 2”, which uses Bummer and Lazarus Gin (Treasure Island Gin), Spirit Works Sloe Gin (Sebastopol), and Tempus Fugit Gran Classico Bitter, to our current version, where we slow sous vide orange peel and vanilla beans in Campari at a low temp for 4 hours to infuse the flavors.

Pisco Punch

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The Pisco Punch is San Francisco’s quintessential cocktail. It dates back to the Gold Rush era with a man named Duncan Nicol, the owner of the Bank Exchange which was located where the Transamerica Building now stands. This cocktail became so popular at his bar that he would make it in the back room by himself. Even his bartenders didn’t know what was in it. Our recipe keeps true to this tradition. We make it in the cellar and don’t tell the bartenders what’s in it. Everyone knows a Pisco Punch has Pisco in it, some kind of viscus sweetener like Gum Syrup, and pineapple juice. We tell everyone that’s our base and the rest is a secret. Come try it!

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A Mindful Supper at Scoma’s

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Experience A Mindful Supper at Scoma’s!

March 13, 2019   5:30pm

This marks the first of a series of “Mindful Suppers” Scoma’s and Chef Gordon Drysdale will be hosting throughout 2019.


Join us at a special five-course supper at Scoma’s in San Francisco highlighting Benziger Family Winery’s lovely biodynamic and sustainable wines, expertly paired with Scoma’s, Guest Chef Gordon Drysdale’s delectable dishes. Benziger Winemaker Lisa Amaroli will be on hand to chat about the wines, the winery and their practices and to share her thoughts on the pairings. 

Benziger has always taken a mindful approach to the biodynamic methods in which they create their wines, cultivating the land and vines with the best intentions of environmental stewardship and Scoma’s has done the same since its inception in 1965. 

  • Mindful approach – Sustainable – Organic – Awareness
  • Freshest locally-sourced and foraged ingredients
  • And always respectful of Mother Earth

Scoma’s also offers complimentary valet parking.

mindful supper menu blog
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2017 was a little brighter with you in it!

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For the Scoma family, 2017 was a little brighter with you in it!

We Thank You for the opportunity to be a part of your family events, Corporate Dinners, Reunions, and Celebrations over the past year.Stay tuned for more interesting offerings in 2018! This includes... Off-site Catering, Corporate Crab Feeds, On-Line Seafood Pier-to-Plate Market, Group Breakfast/Brunch options and more!Please do not hesitate to contact our event coordinator at for more immediate details. Happy New Year!
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Pre-Order Cooked Crab for your Holiday Party!

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Let Scoma's Take the hassle out of your holiday! it doesn't get more Pier-to-Plate than this...

Scoma’s is now offering cooked crab to order and for pick up at the our Pier-To-Plate Market located next to the restaurant.  Just order online, let the restaurant know what day, what time, and how many you’d like to pick up.  Free parking when pickup!Get your pre-orders in for the holidays and let Scoma’s do the rest!!   We also provide “Crab Feed Kits” that include fully cleaned & cracked the crab you bought, sauce, lemons, sourdough bread & bibs. See details on our market.All upcoming Christmas orders need to be made by 12/21 (Thursday), for Friday or Saturday pickup.  Scoma’s is closed on Christmas Eve & Christmas Day.