Cave Creek is an eclectic little community north of Phoenix. Small boutique stores sells exclusive wines, fine cigars, arts and crafts. It is one of those neighborhoods in Arizona where you actually feel that you can just walk around in. Cave Creek is also the home of one of the finest restaurants in the southwestern United States. Kevin and Amy Binkley are the dynamic duo behind Binkley's in Cave Creek. Kevin runs the kitchen and Amy runs operations. They describe their fare as "classically influenced American cuisine", but it is more than that. You also get a little of Ferran's El Bulli in the quirky and fun palette cleansers you get between each course. Here is an example of these cleansers. They are so flavorful and it is a great way to break up the dinner - I don't understand why not more restaurants offer this as an option. The food is never pretentious even though it is definitely fine dining. I wonder if that has something to do with the location. Binkley's is located at a strip mall and the dining room is simple. And I think that is a smart choice, you go to Binkley's for the food, taste is the main character, and you will not be disappointed. I highly recommend the tasting menu, you get to taste a variety of courses and it is through that accumulation of flavors that the kitchen really shines. You have hot and cold appetizers. This time I went for the Buffalo Carpaccio and the Crispy Seared Foie Gras. We were also served some Amuse Bouches. Foie gras is always foie gras and I eat every time I find it on a menu but the star of the appetizers were the Buffalo Carpaccio. Rich and flavorful, with an amazing celery root mousse. After the hot and cold appetizer, it is time to enjoy the fish and the meat courses. I selected the Roasted Octopus over the Sea Trout and the Fluke and then I decided for Venison over Pheasant and Ribeye. Both courses were excellent. Both Octopus and Venison require skills when you cook them, they can both get dry or chewy if not handled the right way. By roasting the octopus and by cooking the venison sous vide (vacuum-sealed in water bath), Chef Kevin avoided this and instead put together another wonderful food experience. Before wrapping up this wonderful dining experience, we cant forget desserts. I went with the Cheese Platter, a mini Creme Brulee and a Strawberry Tapioca Pudding. You get to choose three of six cheeses and all three were excellent. The pudding was rich and the strawberries were very flavorful as well. All in all, a good ending!! Together with the desserts you also get, in the fun Binkley spirit, a tea that is made at your table using a Hot Infusion Siphon (see review under Cool Stuff). We went to Binkley's to celebrate our 7th wedding anniversary, and we traditionally pick a local restaurant for these occasions. This is the fourth time we picked Binkley's. I think one of the reasons is that they try to make your evening feel special, with greetings on the menus and a Happy Anniversary biscuit on the dessert. The second reason is the staff, they are friendly, service minded and having the food served by the young kitchen staff makes it an even more authentic experience. The third reason is the vegan menu for my wife. Very few restaurants in the valley can actually accommodate a vegan tasting menu without serving the same salad over and over again. Binkley's vegan options are great, rich flavors, multiple layers and also wonderful to look at. But the fourth and most important reason is the food. Chef Binkley and his staff loves to experiment, the menu changes throughout the year, and the food is probably the best you can find in the valley. It is fun, inventive, flavorful. I will be coming back again, and again, and again.
3 Comments
2/9/2017 12:56:27 am
Creek you are very good cook that you made this type yummy food items for us so I must wants to try to eat this and my mouth full with water so I say just that to make a good chef is very difficult and you do very hard work for this.
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3/2/2017 10:11:53 pm
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6/19/2021 09:45:48 am
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