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An Entity of Type : rev:Review, within Data Space : foodie-cloud.org, foodie-cloud.org associated with source document(s)

Attributes	Values
type	rev:Review
dateCreated	2013-04-06 00:00:00 (xsd:dateTime)
itemReviewed	Bink's Midtown
http://www.openvoc.eu/poi#funnyReviews	0 (xsd:int)
rev:rating	4 (xsd:int)
http://www.openvoc.eu/poi#usefulReviews	0 (xsd:int)
rev:text	I have been watching Bink's construction with curiosity to see what they would change as my family owned that home/business for decades. I was unfamiliar with Chef Kevin Binkley prior to the day of going to Bink's Midtown and now I will be very familiar with all 3 restaurants following my great experience there. To begin there was a miscommunication with my husband and I resulting in my ordering lunch for both of us and him not being available. I called a replacement to join me and during this time waiting I had multiple staff members including the Chef stop to check on me. The server did an excellent job in describing the dishes which lead to my friend and I sampling a few too many. I enjoyed the ambiance at lunch it was light and airy if it would of been full it would be very easy to hear you neighbors conversations as the tables are close. The weather was beautiful so the doors were open and my only annoyance during the meal was shooing flies during the beginning of my meal. I did notice the salt and pepper were missing because I normally need them but the food was so perfectly balanced I never thought of them during the meal. We started with the fried Brussels sprouts which tasted good but I prefer different preparations that result in a softer brussel sprout. The roasted parsnip soup with poached pears, celery root foam and black pepper honey was amazing. At first I was tasting the foam and enjoyed the salty flavor and then the soup with pears which was flavorful but needed a little salt and mixing the two brought it to perfection. Next came probably my favorite dish of the week the foie gras beignet with blood orange marmalade. Listed as an appetizer but would also be great for the end of the meal. The mousse was light and flavorful the little beignets were perfectly cooked and then the marmalade brought a pleasant sweetness to the dish when I mixed it in for the second beignet. I did have to ask for a spoon because I couldn't leave any of the mousse behind in the dish. My friend had the roast beef tri-tip I had ordered for my husband and she loved the flavors and how fresh the sandwich tasted. It is not a large sandwich but she said with the French fries and dessert it was the perfect size. Now for the French fries I am an aficionado and they are fabulous especially with the 3 dipping sauces which I normally don't use. They have a truffle ketchup with was my friends favorite but I loved the light and flavorful salsa vert I was addicted and we both liked the mayo aioli with the light garlic flavor. After seeing the tangelo served at another table I had to have it and it was the exclamation point to the meal. The tangelo starts with a fairly sharp citrus sorbet that I enjoyed in the center of this large bowel. It is surrounded by blueberries in the base and purple pillows of foam around the edges topped with mint leaves. The server was also carrying two containers of fluid with one of them misting. He poured an orange liquid over my ice cream and immediately followed it with the picture of nitrogen to make my dish a freezing soup. After waiting for the bubbling to stop I couldn't wait to try the dish and I wasn't disappointed. The purple pillows are homemade marshmallow with blueberries and I wanted a bowel of just that. The mint added a nice dimension to the marshmallow and kept it from being to sweet. The sorbet and frozen soup made a nice pairing of citrus and sweet with out being to sweet and should have been the perfect ending to the meal but we didn't stop. My friend had the butternut squash ice cream pop which she thought was delicious and she enjoyed how it was served including the extra crumbles for dipping. She loved the tamarind level in the pop but she never clearly identified where the chocolate was and our server didn't seem to know where the chocolate was either. Chocolate or no chocolate this dish left no regrets it was very flavorful. As I said we couldn't stop we heard that the baby back ribs were good and so we each had one and they were tasty especial the honey hot sauce served on the side. The service was great and except for knowing where the chocolate was in the pop provide great descriptions of every item we asked about. I enjoyed my tea but they seem to have a nice wine list which I can't enjoy during working hours. I thought the pricing was great and I loved the different sizes available like 1/2 salads, single ribs and the beignets. The high point for me is the amazing balance of flavors in every dish both savory and sweet. There was nothing bland or ordinary in any item I ate, what a gem for east Phoenix. I am so lucky as I pass Bink's 5 times a week for work and it will be at least a weekly lunch stop if not more. The parking lot is limited so the use of a valet is quite smart to maximize the spaces available and the tip is more than made up for with the meal and pricing inside.
http://www.openvoc.eu/poi#coolReviews	0 (xsd:int)
rev:reviewer	Connie

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