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| - Started out to be 4-star review, but once I went over glitches, realized 4 stars were not appropriate...
Was heading down to Scottsdale for dinner when we saw Cafe Bink looking all warm and golden in the chill Dec. night and thought: hey, we've been wanting to try this place.
At 7.45 on a Sunday night, inside was packed. Only few people on patio---possibly because only two heaters going. No hostess station and the POS is right by front door, so it was confusing, but within moments, a mature lady (poss head server?) swept up, asked for a few minutes to set a recently vacated table. I mention "mature" because she was the oldest (sorry!) server on the floor---the rest were young men who in late teens, early 20's. Does Binkley's use this as a training ground? We took little time to select an appy, dinner and wine. We were going to have famous house-made frites with three sauces, but waiter recommended appy special, chorizo stuffed fates wrapped in bacon. Well, heck yeah! But when we asked him the cost of the dish, he didn't know and thought it was anywhere between $6-$9 dollars. Then we ordered our wine. I got the Malm Pinot Noir (btw, paired fabu with my meal!), DH ordered Novelty Hill Cab. Server informed us they were out of all cabs by the glass. Fail. Then open a bottle of what you normally don't sell by the glass or walk the 200 ft to Basha's, who has a pretty good wine selection! So DH ordered the Campuget blend, and was less than thrilled. As for our entrees, I kind of did it my way, ordering a bowl of pasole and the chevre stuffed chile. (Yes, I know a chile relleno by any other name, but what can I say?) DH really wanted to try the filet mignon, but it being so late, went for the roast beef sandwich with a side house salad.
At this point, the bar cleared and servers were clustered around POS. After about 10 mins, I finally flagged one down and asked if we could get our wine.
Appy arrived and OMg!!!! It was so close to being incredible. I just felt the chef was way too restrained. Dates were splashed with a balsamic reduction and then there was blue cheese and some candied nuts--pecans?. I tell you what---I got both of the tiny crumbles of blue cheese and that explosion of tang with the dark fruitiness and the sweetness of the balsamic and the smoky bacon---wowsers! I wish the chorizo had been a smidge more assertive with heat. The real loss was the stinginess of the blue cheese. Two pea sized nuggets? DH regretted he didn't get to experience it.
Entrees arrived nicely timed and pasole was HOT. Yay! However, unlike any posole I have home-made or been served. (Maybe because it was spelled pAsole rather than pOsole?) I am use to a thick soup or stew that is full of hominy and chiles and pork. Broth was quite thin, but very, very dark and so full of flavor it made my toes curl. But truly, I think there was only a half-dozen hominy kernels and I cannot remember more than one tiny scrap of actual pork. Thanks to the bowl of garnish-cabbage, radish & cilantro-what I ended up having was an incredibly flavorful pork stock with veggies. The chevre stuffed chile was sublime. Batter was thin and crisp and so light that the green of the chile showed through. Chevre was unctuous and creamy and herby---OMg! But I have to be honest---this didn't bother me but probably would other people---it arrived on a plate in which it rested in at least a tablespoon of oil. DH said he would not have eaten it. He DID eat his roast beef sandwich and proclaimed it as good or better than any RB sandwich he has had, including the many he inhaled in Boston. (You may not know it, but Boston out-does NYC, SF, Chicago, NO and other cities for foodies. It's our benchmark!) I had a bite and the meat was fabu, tender and rare, the condiments perfectly balanced, and the baguette crisp and chewy. DH said his salad with balsamic vinaigrette was very fresh and tasty.
As has been said, portions are moderate-doubtful you are taking home leftovers. But--this was great--DH suggested dessert! First time ever I heard those words from his mouth! There were many great offerings, but decided to go for the chocolate eclair/creme brulee. Incredible. But again---the chocolate coated eclair was sprinkled with two tiny bits of pink peppercorn and I by chance got them both---that little spark against the rich chocolate and flaky pastry and the sumptuous richness of the brulee... Poor DH missed out again.
All-in-all, a wonderful meal, on the higher side of reasonable, but we didn't feel robbed. The cafe itself makes me think of a French bistro or a place in Greenwich Village. Vintage-tile floor and urban elegance. But until the servers receive a little better training and the chef is more generous with the touches that take a plate to the next level, I can't do better than 3 stars. But we will definitely be back! This review was based on Sunday dining, which can be iffy. We will see for next time.
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