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Binkley's & Cafe Bink (Phoenix)


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I made my maiden trip to Cafe Bink, Chef Kevin Binkley has his long time proteges Chef Brendan Gauthier and Sous-Chef Ryan O'Connell leading the way to what looks to be a sure hit.

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Chef Brendan Gauthier

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Sous-Chef Ryan O'Connell

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Interior of Cafe Bink

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house-made foccacia with olive oil

We started with...

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French Fries-spicy aioli, house-made ketchup

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Quiche -bacon, blue cheese, spinach

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Foie Gras Terrine -brioche, orange marmalade, watercress

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Country Pâté -caperberry, pickled red onion, mustard, toast

Then we followed with:

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Chilled White Wine Poached Salmon -marinated cucumber salad, olives, sauce vert

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Red Wine Braised Duck Leg -creamy grits, grapes

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Corned Beef - cabbage, apple

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Hanger Steak - scalloped potatoes, broccolini, demi-glace

My favorites were the foie terrine (big surprise :wink: ), fries (two orders), corned beef, red wine braised duck leg (loved the creamy grits),.

and to satisfy my sweet tooth:

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Strawberries and Cream-sweet balsamic reduction, vanilla zabaglione

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Pecan Pie-caramel sauce

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Chocolate Torte-pistachio madeleines, pistachio cream

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Creme Brulee

Dessert favs were the chocolate torte and the pecan pie.

Eliot Wexler aka "Molto E"

MoltoE@restaurantnoca.com

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  • 1 year later...

I just made a post about Binkley's in thegeneral Phoenix thread. I won't repeat it, except to say that notwithstanding the commentary in this thread, Binkley's is underrated. I had an amazing meal at the bar this evening, and I would suggest that, if you enjoy fine dining and find yourself in Phoenix, you simply must find a way to get to Cave Creek and eat at this restaurant. What a treat.

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