RESTAURANT REVIEW

Binkley’s Restaurant is a little off the beaten path, but its adventurous “molecular gastronomy” approach to food is well worth the drive. Every stunning dish here is presented like a work of art, and customers will appreciate Chef Kevin Binkley’s knack for unexpected flavor combination’s and Amy Binkley’s welcoming presence as maitre d’. Binkley’s was one of the Bon Appetit 50 Hot Restaurants of 2005 and has received accolades from the James Beard Foundation. Despite its stellar reputation amongst locals and critics alike, you won’t feel out of place if you show up in jeans and a blazer; Binkley’s is worlds away from pretension and has a laidback atmosphere with incredibly friendly service who will make you feel like you’re at home.

Binkley’s menu is seasonal and changes daily. Offerings include cold and hot appetizers, fish, meat,  poultry, cheeses (over 50 varieties), and desserts. Entrées range from $30 and up, and feature locally grown organic products whenever possible, such as Mclendon Farm beets. You’ll find anything from filet mignon to pheasant breast. Vegans and vegetarians, as well as other customers with dietary preferences or restrictions, can request special dishes in advance via Binkley’s online reservations service, OpenTable.

We find the best values are the tasting menus, which are available in four, five, or six courses. While the portions are slightly smaller than the à la carte offerings, you get to taste a wide variety of dishes without having to pay for or waste full-size dishes, and even better, you get to pick the dishes you want to taste – no worrying that the chef will send you out some strange dish you didn’t want! Tasting menus start at just $60. You might enjoy a black truffle pasta salad, smoked baby octopus with fiddlehead ferns, caramel-crusted quail, marinated white anchovies with purple potatoes, or a Grand Marnier frozen souffle with candied mint. Or, if you’re in a more adventurous mood, try the foie gras dipping dots, deconstructed baked potato shot, pear consommé lava lamp, or flash-frozen banana split. If you’re a true epicure, you can have the sommelier pair each course with its own wine for $35 more.

If you’re in the mood for entertainment with your food, try and reserve a seat at the bar, especially seats 1 and 2. You’ll be able to see straight into the kitchen and watch as talented chefs work their magic. Chef Binkley often comes through the area to ensure that customers are happy and well-fed, and you’re likely to end up with a free course or two if he sees you. While prices are higher than your average American steakhouse, a dinner at Binkley’s is more than a meal: it’s an experience to remember.

Binkley’s Restaurant

6920 East Cave Creek Road

Cave Creek, Arizona 85331

Reservations: 480-437-1072