(apologies if some photos face the wrong way. Some formats will see all the photos correct. I understand the problem now and am working on it)
Binkley’s of Cave Creek Arizona is a fine dinning experience and is considered to be one of Arizona’s finest of restaurants. The cuisine is artistry, French Inspired, imaginative and whimsey. You can expect some molecular gastronomy and benson burners with your meal. The Chef/Owner is a four time James Beard nominated Chef and had experience working at the French Laundry. This was my last dinner at Binkley’s in Cave Creek because the Chef is closing Binkley’s doors the end of June. It is expected that Chef Binkley will open a new concept in the fall.
The atmosphere isn’t terribly fancy at Binkley’s. This fine dinning restaurant is located in a strip mall. The dining room looks like next picture below.
This is the kind of restaurant that you make a reservation for. You don’t just walk in and expect to get a table. For most people it’s a special occasion type of restaurant and depending on your wallet it’s either a one time visit or a once a year kind of visit if you enjoy fine dining.
Their were many changes to Binkley’s from my previous four visits.
My previous visits offered a choices of tastings menus and ala carte options with bountiful bite size amuse bouche served through out dinner, assortment of bread and choices to customize your menu. For example a choice of three each of cold appetizers, hot appetizers, dinners and desserts or Cheese Courses and you put it together the way you please.
The latest menu I had offered either an already written Petite Menu (5 Course) or a Chef’s Selection Menu (8 Course) Menu. I didn’t really have all these choices this time. I had to order the Petite Menu or the Chef’s menu. I was allowed to swap off plates I didn’t care for to go with vegetarian options. The cheese menu has been discontinued.
I was looking forward to the really delicious assortment of breads we usually get. My favorite was the bite size brioche.
They started us off with a well made crusty bread. Bread has been streamed down to one selection on my visit but it was served with French Butter.
Next comes our first amuse bouche.
Parsnip Soup with drops of Sumac Oil. It was so smooth and so rich and full of flavor.
Next comes our second amuse bouche.
Peas and Carrot with Ginger Oil and Spiced Hazelnuts. Tasty- I would have liked this one slightly bigger or served on a spoon or a piece of lettuce so it would be easier to eat. This one was candy for the eye but also was extremely hard to eat with a fork.
Next came my first course.
Milk Poached Daikon Radish with Mizuna, Wasabi and in Zabaglione garnished with starry blue flowers. The sauce was rich and smooth. The Mizuna gave this dish some texture.
My second course was….
Asparagus with Lemongrass Daikon, ( daikon again ?) Shiitakes, Cilantro, Tomato and Galangal. The flavors were mostly mild and the strongest flavor was asparagus. The only technical flaw of the evening of food preparation were the shiitakes. They were very thin and very leathery and chewy.
Next was my third course and favorite plate of the evening.
It was Leek Risotto with a Parmesan Foam. The rice was al dente and was in a perfectly flavorful seasoned balanced sauce. The Parmesan cream added that wonder umami to it to make it irresistible. This was forking great!
After that was an amuse bouche.
A palate cleanser of house made Grapefruit Soda.
My main course followed.
I had Steelhead Trout with a Fiddlehead Fern, Spring Onion, and a Stinging Nettle Sauce. Technically this dish was prepared to perfection but this dinner was far less detailed than other dinners I had previously from Binkley’s. It was good but no fireworks. I also note that no-one cleared empty glasses and previous amuse bouche ware from the table. To my surprise someone served me a very fruit forward Cabernet instead of something that might pair with this dinner. This is NOT typical of Binkey’s. I can’t help thinking that I don’t know if they were short on help or if the help were not running on full fuel because they know their jobs are in limbo with Binkley’s restaurant closing soon.
Don’t take what I wrote the wrong way……The food is always excellent at Binkley’s but in some of my past visits the food was more like this……..
Horseradish Crusted Halibut
Lobster Ravioli
Smoked Loch Etive Sea Trout
Complexity …..More Bells and Whistles….FIREWORKS!
Fortunately after being underwhelmed with my entree the best amuse bouche I ever had comes next and dishes are cleared.
House made Mascarpone Cheese with prunes, a vegetable chip, local honey and Fresh Shaved French Truffles. This was awesome. How could it not be great. This is one of the reasons why you dine at Binkley’s. I can’t think of another restaurant around the metro Phoenix area where it seems truffles are always on the menu.
Waitstaff come out with a Benson Burner to present us an amuse bouche of Hibiscus Tea infused with lemon and rosemary. It was wonderfully fragrant.
Our dessert is next. This plate involves molecular gastronomy. The dessert being served was Freezing Strawberry Soup.
I think I was too close to the dessert because it felt like ice rubbing against my lap.
We finish with two more amuse bouche.
A mini Chocolate Souffle and Orange Macarons.
We both enjoyed the chocolate souffle the most of the desserts.
We pay and notice the hostess desk is deserted. Usually someone thanks us for coming and hands us a bag of house made snack mix.
We help ourself to our snack mix.
Then in the parking lot someone runs after us to ask us if we got our snack mix. A couple days latter someone does call from Binkley’s and thanks us for dining with them.
That’s the Truth. It was The Forking Truth.
That was my last Dinner from Binkley’s of Cave Creek 2016.
Binkley’s is evolving into something different and this restaurant is closing summer 2016 The “new” project is expected to open at the more casual Bink’s Midtown Location that will be remodeled for the new dining experience that is expected to be on a higher lever. The new Binkley owned restaurant is expected to open around fall 2016.
Worth a Fork….. You will Travel across Town to Dine Here.
For more information in Binkley owned Restaurants please visit. www.BinkeysRestaurantGroup.com
The Forking Truth
